This one requires a little bit of preparation work but, trust me, it is absolutely worth it! All the flavors just meld together to create a super fluffy and light quiche. Packed with baked sweet potatoes, sautéed mushrooms, onions, and spinach, this quiche is then topped off with halved cherry tomatoes and a sprinkling of parmesan cheese. This recipe is perfect for a weekend brunch or a small gathering. If you’d like to make this recipe a bit easier, I would suggest preparing all the vegetables the day before, so you can just assemble the quiche the following day. It’s best consumed the day of cooking, however, you can make and freeze for up to 1-2 weeks ahead. I feel they tend to lose some flavor and when thawing and reheating, the quiche might become a bit watery. With that being said, it is best to enjoy this fresh out of the oven!

Ingredients:

• 2 small baked sweet potatoes
• 1 medium Vidalia onion, sautéed
• 1 package (8oz.) white button mushrooms, sautéed
• pinch of salt
• 4 oz. fresh spinach, sautéed
• 6-7 fresh cherry tomatoes, halved
• 3-4 tbsp. olive oil
• 1-2 tbsp. parmesan cheese
• 1 frozen pie crust (9 in.), bottom only
• 1/4 c. half and half
• 1 c. (just shy) of milk
• 4 eggs

 

Method of Preparation

1. Wash and prick with a knife, 2 small sweet potatoes and bake in the oven at 450F for approximately 1 hour. Allow to cool before peeling. **If placed into the fridge to cool for about 30 minutes, the skin will peel off easily.
2. Chop onion and mushrooms and place into a pan with 1 1/2 tablespoons of olive oil and a pinch of salt and sauté until golden brown and soft, about 15 minutes. Stir occasionally. Place into a bowl to cool.
3. In the same pan, place the fresh spinach and another tablespoon of olive oil. Cook and stir constantly for about 2-3 minutes until dark green and wilted. Place into a bowl to cool.
4. Whisk together the 4 eggs, 1/4 cup half and half, and 1 cup (just shy) of milk.
5. Remove the frozen crust from the freezer and place onto a sheet tray. Do not remove the pie crust from the tin pan.
6. Place the peeled, cooked and cubed sweet potatoes on the bottom of the frozen pie crust. Next, place the sautéed mushrooms and onions on top. Now pour the egg mixture SLOWLY on top of the vegetables. Gently place the cooked spinach on top. Halve the cherry tomatoes and arrange around the quiche. Sprinkle with the parmesan cheese.
7. Bake in the oven at 350F for 55-60 minutes. Allow to cool, slice, serve, and enjoy!