{"id":584,"date":"2020-12-23T01:34:02","date_gmt":"2020-12-23T01:34:02","guid":{"rendered":"https:\/\/www.fueledwithfood.com\/?p=584"},"modified":"2021-04-22T21:47:09","modified_gmt":"2021-04-22T21:47:09","slug":"sweet-potato-crust-quiche","status":"publish","type":"post","link":"https:\/\/www.fueledwithfood.com\/sweet-potato-crust-quiche\/","title":{"rendered":"Sweet Potato Crust Quiche Recipe"},"content":{"rendered":"\n

Sometimes you want the flakey, buttery crust of a traditional quiche, and other times that sounds like a stomach ache. For the days when you\u2019re craving a lighter option, this sweet potato crust quiche will do just the trick.<\/p>\n\n\n\n

The sweet, earthy flavor of the sweet potatoes complement the creamy egg filling in a unique way! Plus, this recipe can easily be made gluten-free and vegetarian.<\/p>\n\n\n\n

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How to Make Sweet Potato Crust<\/h2>\n\n\n\n

Sweet potato crust takes a little bit of effort, but it\u2019s worth it \u2014 I promise! If you\u2019re using a box grater, you\u2019ll get your arm workout for the day. <\/p>\n\n\n\n

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Step 1: Grate the sweet potatoes.<\/h3>\n\n\n\n

Leaving the skin on, grate 3.5 – 4 cups of sweet potato. Use the medium sized side of your box grater. You can also use a food processor with a grater attachment if you have one.<\/p>\n\n\n\n

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Step 2: Dry the sweet potatoes<\/h3>\n\n\n\n

Using a towel or cheesecloth, squeeze the excess water out of the sweet potatoes until they don\u2019t drip. You can use paper towels instead if needed.<\/p>\n\n\n\n

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Step 3: Mix in olive oil, cornstarch, egg, and seasonings.<\/h3>\n\n\n\n

This will help the sweet potatoes form a sturdy crust.<\/p>\n\n\n\n

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Step 4: Grease a 9-inch pan + make the crust.<\/h3>\n\n\n\n

You can use a pie pan, cast iron, or springform. Add sweet potato mixture and press evenly along the bottom and sides of the pan. From my experience, the crust will come off cleanly without parchment paper.<\/p>\n\n\n\n

Step 5: Bake at 450\u2109 for 20-25 minutes.<\/h3>\n\n\n\n

The sweet potato crust should be slightly crisp. Note that your crust may shrink a little after baking.<\/p>\n\n\n\n

Now for the fun part \u2014 the fillings!<\/p>\n\n\n\n

Quiche Filling Ideas<\/h2>\n\n\n\n

The best part about making a quiche is that you can use the odds and ends left in your fridge. Typically I add anywhere between 1-2 cups of mix-ins, depending on the egg-to-filling ratio that I want. Here are a few ideas:<\/p>\n\n\n\n