Tuesday, March 18, 2014

Sweet Potato Goat Cheese Quiche

This is our first ever quiche! Can you believe it? I think I had one once at Cultures salad bar in the mall, but that was way back in the day. To us, quiche represents adventure, venturing out into the abyss that is eggs and cheese, which is kind of hilariously sad considering quiche is a staple to most people. But after making this version involving goat cheese and our favourite veggie: the sweet potato, it's safe to say quiche is the word.

We were inspired by Coconut and Quinoa's recipe for Sweet Potato Quiche. The only thing is we substituted the cream for milk and substituted the swiss cheese for more goat cheese. It turned out pretty rich and creamy so no worries if you don't have heavy cream, just sub milk in!

This is super super simple, just look at the number of ingredients. And although there's not much to it, it's incredibly delicious! We just kept saying, this is so good, this is so good, why is quiche so good, ahh! etc. This would be the perfect thing for brunch or if you want to bring something vegetarian but also fancy to a potluck. (Yes, potlucks aren't just for the middle aged). The goat cheese makes it so velvety smooth! And it goes surprisingly well with the sweet potato. You can sub arugula or spinach for the parsley, or add in some red onion!

You could mix and match your ingredients too, the combinations are endless! One veggie, one cheese and one herb. We thought of, red pepper, feta and oregano; or potato, cheddar, and chive!

1 cup spelt flour
1/4 cup coconut oil, melted
1/2 tsp salt
1/4 cup warm water

1 small sweet potato, cubed and roasted
1/3 cup crumbled goat's cheese
Handful of chopped parsley
3 eggs
1 1/4 cup organic 2 % milk
1/4 tsp salt
Black pepper

Combine ingredients for crust, pat into pie plate and flute (make a fancy design) around the rim. Once potatoes are roasted add into pie crust along with cheese and parsley. Pour egg mixture over top and bake on 350F for 45 minutes, I only baked mine for 30-ish possible 35 min. You'll know when it's done when the egg mixture is puffed and cooked through (it shouldn't wiggle when you shift the pan).  

Now that we've made quiche once, we will never again under-estimate quiches and their ridiculously easy and economical deliciousness.


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