Hello lovelies,
sometimes a favorite recipe is born simply because you do not feel like making pastry. That is how this sweet potato quiche came about: instead of dough I lay paper-thin sweet potato slices in the dish, pre-bake them briefly and fill them with spinach, feta and a creamy egg custard. The edge turns golden and slightly sweet, the filling stays juicy, and on top of that the quiche is gluten-free. Sweet potatoes can even replace the dish entirely: for my stuffed sweet potatoes with chickpeas, they bake whole until soft and then hold the filling themselves.
If you are after a classic quiche with pastry, my vegan tomato quiche with a crisp crust is the counterpart. This one is the lighter version for all the days when you would rather skip kneading dough. For the crust I peel the tubers first, and whether the skin can stay on for other dishes is all in my sweet potato guide with oven times and storage.
The sweet potato crust
What matters most are evenly thin slices, ideally 2 to 3 mm (1/8 inch). With a mandoline that takes 2 minutes. Layer the slices like roof tiles and let them stick out a little over the edge, then this pretty, wavy ring forms as it bakes.
If a sweet potato is left over, here it almost always ends up in a sweet potato pumpkin soup with coconut milk. The soup also makes a lovely starter when the quiche is the main course. On evenings without quiche, the rest of the bag turns into a creamy miso sweet potato mash, a side dish that is on the table in just over half an hour.
Spinach and cheese are an unbeatable pair for me anyway. In the oven I also like to combine spinach with something creamy in my stuffed peppers with spinach and ricotta, an equally easy dinner for the whole family.
Let the quiche rest for 10 minutes after baking before you cut it. The custard settles and the slices do not fall apart.
And if you want to try sweet potatoes a completely different way, make my sweet potato tacos with avocado cream. I would love to hear how the sweet potato quiche turned out for you.
