Sweet Potato Crusted Quiche

Thursday, September 11, 2014

As far as diet trends and eating habits go, I am a solid believer in eating what is seasonal, local, and holistic, and of course, eating moderately. The older I become, the more I am grateful that my parents instilled in me this mindset and lifestyle. I grew up in a family where good quality spawns from being homegrown, homemade, and handmade. The more time, love, and energy you put into your work and relationships, the better the outcome will be -both for body and soul.  I believe this totally transcends into the world of food. I can really appreciate a recipe as below, made with gluten free, organic ingredients, homemade, delicious flavor, and a grateful, rather than guilty feeling afterwards.
Sweet Potato Crusted Quiche

Adapted from Fourteen Forty

1 large sweet potato
olive oil 
1 bunch organic spinach
1/2 small onion, chopped
1 clove garlic
4 eggs
1 cup grated fresh mozzarella 
fresh chives
fresh italian parsley
1/4 cup goat cheese
1/4 cup asiago cheese
sea salt
fresh cracked pepper

Slice sweet potato into thin medallions. Lay potato slices in a pie dish in crust-like fashion, lightly drizzle with olive oil (or spray with an olive oil spray), and bake on 400 degrees fahrenheit for 15 minutes. After crust has baked, reduce heat to 375 degrees. 

Meanwhile, sauté onion and fresh garlic in a medium skillet until lightly browned, about 7 minutes. Stir in spinach and sauté until wilted and tender, about 4 minutes. Blend eggs and mozzarella in a medium bowl and then add goat cheese and chopped herbs. Add the onion, garlic, and spinach to the egg mixture. Add salt and pepper to taste. Pour the combined mixture into the potato crust. Sprinkle the asiago cheese on top. 

Bake in oven at 375 degrees for 40 minutes until quiche is firm and cheese on top is browned. Tastes best served warm!