Asparagus Quiche with a Savory Sweet Potato Crust
Sometimes I honestly have no idea where I come up with things. I liken it to an artist who looks at a pile of clay and creates something from nothing. Usually, it’s because I have X,Y, and Z in the fridge and they’re about to go bad and I HATE wasting food. I also love mixing sweet and savory flavors so I took the sweet potato and added savory herbs and cheeses to make the “crust” for this. I thought the asparagus would be a good addition to the quiche because its strong flavor would offset the crust and the egg.
I actually loved this cold but that’s because I’m a Weirdo McWeirdopants but Mike reheated it all week for lunch. The crust is cooked first and I used a springform pan because I wanted it to come out and be able to be cut easily and look pretty. I’m sure any baking dish would work for the end product, but if you’re going for aesthetics I find the springform pan is the best way.
I peeled and shredded one large sweet potato and then quickly steamed the shreds in the microwave for 5 minutes to soften them up a bit. You could do the same in a large saucepan with a lid. The rest is super easy and makes such a unique and delicious quiche, it would be great for a Sunday brunch or even a side to a dinner with some meat, although I was eating it for breakfast post-WOD and it was awesome for recovery because of the protein and good carbs.
Recipe: Asparagus Quiche with a Savory Sweet Potato Crust
- For the crust:
- 1 lg sweet potato, peeled and shredded, steamed slightly.
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp fresh rosemary, finely chopped
- 1/2 tsp. fresh thyme, finely chopped
- 1/2 c. mozzarella cheese, shredded
- 1/8 c. Parmesan/Romano cheese
For the filling:
- 1/2 c. sweet onion, chopped
- 1 bunch asparagus (around 8 large stalks), bottoms removed, chopped into large chunks
- 1 1/2 tsp. fresh garlic
- 1/2 tsp. salt
- 2 tbsp. butter
- 8 eggs, beaten
- 1/4 c. heavy whipping cream
- For the crust, simply mix all ingredients in a large bowl and then press into the bottom of a greased springform pan.
- Bake at 375 for 20-25 minutes until center is firm. Time will depend on type and size of pan used, so keep an eye out.
- For the filling, melt the butter in a saucepan and add in the onions, asparagus, and garlic.
- Cook on low heat for 5-10 minutes until onions are slightly transparent.
- Let cool for 5-10 minutes while the crust finishes cooking.
- Beat eggs and heavy whipping cream until fluffy.
- Add in the asparagus mixture to the eggs, stir, and then pour into pan.
- Sprinkle with some cracked black pepper and a little salt.
- Bake an additional 15-20 minutes until cooked through – center will be firm and edges slightly brown.