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Goat Cheese Quiche with Sweet Potato Crust

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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 15 minutes
Servings: 8


  • 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


  • 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!