Posted : April 3, 2018 By : Hope Epert
I experimented with a quiche recipe once before and it turned out good, except for the homemade crust. I never could get baking down. Although, knowing me I was most likely using coconut flour and coconut oil substitutes which probably take a little experimentation to get the desired outcome. This time around I opted to use the pre-made grocery store crust, except I couldn’t find it in the grocery store;/
So I scoured the internet for a non-crust crust;} I Found a recipe for a sweet potato crust, which I thought was the coolest idea and it came out really well. The only downfall is that I personally didn’t care for the taste. Quiche is supposed to be hardy and salty. The sweetness from the sweet potato just didn’t fit the bill for me. It would probably taste better with regular potatoes. I imagine they would cook just as well as a crust. I will have to try that in the future and I will experiment with other fillings for the sweet potato crust.
On my second batch I didn’t use any crust at all and it came out perfectly. The egg itself keeps its shape and there was no sticking to the dish, which I was concerned about.
Here are instructions for a potato crust and the quiche recipe. Try any or all three ways and leave a comment below.
(Sweet) Potato Crust
Buy one big, round (sweet) potato. Cut into thin rounds. Oil a 9” pie pan or glass pie plate. Place the potato rounds on the bottom of the dish. Cut the remaining rounds in half and line the sides of the dish.
Bake at 350 for 20 minutes
One small onion chopped
.22 lb chopped mushrooms
1 cup chopped spinach
.5 lb feta cheese
8 oz shredded cheddar cheese
1 cup (almond) milk
Salt, pepper and spices
Sautee onion and mushrooms in coconut oil or butter until soft. Add in spinach. Salt, pepper and spice to taste. Set aside.
In a medium mixing bowl whisk together eggs and milk.
Add sautéed veggies to an oiled 9” pie dish. (or on top of the pre-baked potato crust)
Add both cheeses and the whisked eggs
Bake at 375 for 35 minutes
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