Sweet Potato Crust Quiche

This Gluten Free Quiche is paired wonderfully with flavorful roasted vegetables, using your choice of spices you can compliment the sweetness and crunch of the crust! Finish up the quiche in the oven with a binding layer of cheese for a nutritiously comforting slice.

You’ll need: 

9” Pie Pan

Grater (with large holes)

Cornmeal (OPTION** using cornmeal on the bottom of the pan will allow the crust to lift easier and compliments the sweet potato crust with a crunchy and tasty texture)

For the Crust: 

2.5 Cups of Grated Sweet Potato (approximately 1 large or 2 medium sweet potatoes) 

1/2 tsp Salt 

1/4 tsp ground cloves 

1/8 tsp ground pepper 

1/4 tsp ground ginger (optional)

3 TBS Coconut Oil 

Quiche Filling

1 Large Onion (diced or slivers, caramelized***)

2 Cups Chopped Fresh Spinach 

1 Cup Broccoli Florets

1/4 Cup Chopped Sun Dried Tomatoes

1/4 Cup Milk (Plant Based or Regular)

2 oz Goat Cheese Crumbles (Plant-based or Regular) 

1/2 tsp Salt 

1/2 tsp Ground Pepper 

1/2 tsp Red Chili Flakes 

3 TBS Nutritional Yeast (OPTIONAL**)

Directions: 

1. Preheat the oven to 425°F and coat a 9-inch pan with Olive Oil (or coconut oil). If you are using a cast iron pan, coat well and sprinkle 1 TBS Cornmeal

2. Grate the sweet potato using the large holes. Take handfuls of the grated sweet potato and wring it between your hands to squeeze out any excess moisture (DON’T SKIP THIS STEP!! It helps ensure the crust stays intact and gets crunchy). Place the now squeezed sweet potato into a bowl and sprinkle with 1/4 tsp salt, letting it sit for 15-20 minutes while you prepare the filling!

3. After letting the sweet potato sit for 15-20 minutes, add the salt, cloves, pepper, ginger and coconut oil into the bowl and mix well. The sweet potato should be “sticking” together, if it appears dry add 1tsp of Coconut Oil at a time until you feel that the mixture is coated well enough to clump together and form a ball.

4. Transfer the sweet potato “ball” to the pan and gently press down with your hands to form the crust.

5. Place in the oven and bake for 20-25 minutes

6. Remove the crust from the oven and let cool

7. Prep the filling of the quiche by sauteeing the vegetables in one pan (Urban Shaman Tip: Caramelize your onion while the sweet potato crust is being prepped). Sautee the vegetables until their colors are vibrant (remember it will cook more in the oven), add in the spices, and mix well.

8. Transfer sautéed vegetables on top of the sweet potato crust, and drizzle the milk over the vegetables (focus on the vegetables and not the crust). Top the mixture with goat cheese.

9. Cover with foil and bake in the oven for 15-20 minutes. Remove the foil and bake for an additional 10-15 minutes or until a golden crust forms along the edges. If the crust edges are getting past golden brown, makeshift a foil tent leaving the center of the quiche exposed.

Urban Shaman Pro Tip: Use this recipe as a vessel for any combination of vegetables. Boost your protein by adding small cubes of plant-based or animal protein (approximately 1/2 Cup) which you can sautee with the vegetables. Add 1/4 Cup Grated parmesan cheese (Plant-Based or Regular) to the top of the quiche in the last 5-10 minutes of baking for a deep nutty flavor.