Sweet Potato Crust Quiche

It officially feels like winter here in Minnesota and this chilly weather has me craving seasonal comfort food. We always like to pack extra veggies into meals here at Veggie Buds Club so I hope you enjoy this tasty spin on quiche... use shredded sweet potato crust ! I chose to fill my quiche with wild rice, fresh spinach, bacon, and goat cheese but quiche is such a versatile meal, feel free to omit or add a wide variety of veggies, meat, and cheese.

"Learn to Love Veggies" Tip

Get your kids in the kitchen: I made this quiche start to finish with my 4 year old son and he tried the ingredients as we went along (grated sweet potato! spinach! bacon! wild rice! even goat cheese... not a fan but he tried it!).

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Sweet Potato Crust Quiche

Author: Veggie Buds Club

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

This recipe sure is a tasty spin on quiche... use shredded sweet potato for the crust! We chose to fill this quiche with wild rice, fresh spinach, bacon, and goat cheese but quiche is such a versatile meal, feel free to omit or add a wide variety of veggies, meat, and cheese.

Ingredients

• 2 medium sweet potatoes
• 1 teaspoon olive oil
• 1/2 cup cooked wild rice
• 1/2 cup cooked bacon crumbles
• 2 cups fresh spinach
• 1/2 cup goat cheese crumbles
• 10 eggs
• Salt and pepper, to season

Instructions

1. Preheat oven to 400 degrees F. Grease a 9-inch pie pan using cooking spray or butter.
2. Peel sweet potatoes and then shred them using the wide option on a box grater. You want to yield approximately 4 cups of grated sweet potato.
3. Place grated sweet potatoes between paper towels and wring out excess moisture over the sink.
4. In a medium bowl, mix the grated sweet potato, olive oil, salt, and pepper.
5. Press the grated sweet potato mixture into the pie pan to create the crust.
6. Bake the sweet potato crust in the oven for about 30 minutes, until lightly browned and crisp. Check on the crust half-way to ensure that the edges are not burning, if they do start to burn place aluminum foil on top for the rest of the bake time.
7. Meanwhile, make your filling. Whisk the eggs in a large bowl and add the cooked wild rice, cooked bacon, fresh spinach, goat cheese, and a pinch of salt.
8. Remove the crust from the oven and allow to cool for about 10 minutes.
9. Add the filling to the crust and place back in the oven. Bake for about 25-30 minutes, until the egg is cooked through.

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