Leeks and Quiche are a pairing that has stood the test of time. I have always love to take quintessential ingredient pairs and dishes and upgrade the dish with a healthier twist. This is where the sweet potatoes come in. The crust of this dish is made entirely of sweet potatoes and nothing else! It adds a the perfect sweet bite to the rest of the dish.
Weekend brunch/breakfast is easily my favorite meal. And serve eggs for dinner and you have the way to my heart. There is something so fun about breakfast for dinner, and given the current trend of putting an “egg on it” I feel like I’m eating breakfast all the time!
This dish will be a true winner when you are having guests over for brunch and the best thing is it’s so easy to make!
Leek Quiche with Sweet Potato Crust
sweet potatoes make the perfect base for this gluten-free quiche`
- 1 medium sweet potato
- Cooking Spray
- 2 leek
- 1 cup mushrooms sliced
- 2 tsp olive oil
- 3 eggs
- 3 egg whites
- 2 tbsp milk
- 1/4 cup gruyere
Preheat the oven to 350 degrees.
Wash and peel the sweet potato. Cut the sweet potato in half the long way, and then cut each half in half the long way.
Use a mandolin to thinly slice the sweet potato into strips.
Spray the dish with cooking spray
Arrange the sweet potatoes in a baking dish. I used a 9" oval ceramic baking dish. Arrange the sweet potatoes in any pattern you wish. I cut mine into strips to make a lattice.
Spray the top of the dish with cooking spray or olive oil cooking spray and sprinkle with salt and pepper.
Bake for 15 minutes.
While the crust is baking. Clean and chop the leeks and mushrooms.
Add 2 tsp of olive oil to a medium skillet and cook the vegetables for 8 minutes.
Whisk three eggs and 3 egg whites with 2 tbsp of milk.
When the crust has cooked for 15 minutes, add the cooked vegetables to the baking dish.
Pour the eggs over the vegetables and add the cheese on top.
Bake in the oven for 30 minutes or until the egg are set.
- Gluten-Free: this dish is gluten free!
- Dairy-Free: use dairy free milk or water and skip the cheese, and you have yourself a dairy free breakfast!
- Eggs: I love eggs and current dietary guidance suggests that the cholesterol in eggs does not actually raise your cholesterol, so eggs are good to eat in moderation. But if you want to use all egg whites, go right ahead 1 egg white isn’t equivalent to one full egg, so make sure to use the correct substitutions.
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