Sweet Potato Crust Veggie & Pesto Quiche
This quiche has a perfectly cooked sweet potato crust, with a delicious savory veggie filling. The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.
Ingredients
- 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
- 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
- 1/4 cup basil pesto recipe link in post
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded parmesan cheese
- 6 large eggs
- 1 cup heavy cream or half & half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
- Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
- Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.