Are you ready for the best Quiche recipe ever? This is it! It is so light and fluffy and delish!! You’ll want to prepare this for dinner (which is how we had it), lunch (we had it for leftovers) and breakfast/bunch (more leftovers, and they ran out which was sad!)
Ingredients
- 1 sweet potato peeled and shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sweet basil
- 7 eggs
- 2 egg whites
- 1/2 cup sour cream I use reduced fat
- 5 oz goat cheese
- 1/2 cup skim milk
- 3 tablespoons Shredded Parmesan Cheese
- 4 Scallions green onions, finely chopped
- cooking spray
Instructions
- Preheat oven to 400.
- In a pan add the olive oil, add the shredded sweet potatoes, salt, pepper, and basil and allow to cook for 10-15 minutes until the sweet potato shreds are browned. Do this by only flipping them once or twice.
- In a bowl add eggs and egg whites, milk and sour cream. With a hand mixer mix for about a minute.
- Next add the goat cheese and again mix for about a minute. Add in the Parmesan Cheese. Stir in the chopped up green onions. Add in a pinch of salt.
- Line an 8 inch springform pan with parchment paper, and then spray liberally with cooking spray. When sweet potatoes are cooked, spoon into the bottom of the pan to form a 'crust'. Next add the liquid mixture on top of the crust. Place on a cookie sheet, and bake for 50 minutes. When the quiche is done baking remove from oven and run a butter knife around the edges and remove from outer spring form. Let cool for 5 minutes and serve warm. This dish reheats very well!
The ingredients
The cooked, shredded sweet potato lining the springform pan
Before it entered the oven
Doesn’t that look good?
All ready to be enjoyed!
Joanne says
Wish you’d indicated size of springform pan. Used my large one and was too big. Quiche was good. Not blown away though. Maybe because it wasn’t deep enough. I love sweet potatoes, but this crust is a lot of work for a not terribly satisfying crust. Was so excited to try this. Disappointed. Got any advice?
Sweetphi says
Hi Joanne, so sorry about your experience with this. How big is your springform pan? I’ve actually never run across one that is too big. But an 8 inch springform pan would have been the correct size to use. The crust is a little bit of work, that is true. If it didn’t line the bottom of the pan, I can see why it would have been disappointing, because when made correctly, a bite of the light and fluffy quiche and crispy sweet potato crust is super delicious!
rachel says
This is my fave recipe of yours! Such fun taste combinations.
Sweetphi says
Thanks @rachel! It definitely brings together amazing ingredients and tastes delicious!