Sweet Potato Quiche: Two Gluten Free Versions

Quiche is such a versatile breakfast dish – you can add any cheese, meat, or vegetables to it, and it’s delicious! I’ve seen a few recipes lately that use sweet potatoes to line the pan in place of a pastry crust. Sweet potatoes taste good and are healthy. That sounds like a nice gluten free option instead of trying to make a gluten free crust with things like garbanzo flour, potato starch,  and tapioca flour.

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For my sweet potato quiche experiment, I made two versions: one with mushrooms and sausage, and one with kale. Both with yummy cheese, of course.

Here’s the list of ingredients for the mushroom and sausage quiche:

  • 1 sweet potato, peeled and thinly sliced
  • 1 carton of button mushrooms, thinly sliced
  • 2 breakfast sausage links
  • 4 eggs
  • 1 1/2 cups half-and-half
  • pinch of nutmeg
  • salt and pepper to taste
  • 1 cup (or a little more) cheddar cheese, shredded
  • tbsp flour

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And here’s the method of preparation:

  • roast sweet potato and mushrooms at 415F until tender
  • cook sausage links in small saute pan; chop once cooled
  • line a lightly buttered pie pan with roasted sweet potato
  • lightly coat cheese with flour
  • combine egg, half-and-half, cheese, nutmeg, and salt and pepper in bowl; pour into pie pan
  • add mushroom and sausage to pie pan
  • bake at 325F for 40 – 45 minutes

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Here’s the list of ingredients for the kale quiche:

  • 4 eggs
  • 1 1/2 cups half-and-half
  • pinch of nutmeg
  • salt and pepper to taste
  • 1 sweet potato, peeled and sliced thinly
  • 1 bunch of kale, roughly chopped
  • 1 clove garlic
  • 1 cup (or a little more) Gruyere cheese, shredded
  • 1 tbsp flour

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And here’s the method of preparation:

  • roast sweet potato at 415F until tender
  • saute kale until tender, add garlic and cook additional minute
  • line a lightly buttered pie pan with roasted sweet potato
  • lightly coat cheese with flour
  • combine egg, half-and-half, cheese, nutmeg, and salt and pepper in bowl; pour into pie pan
  • add kale to pie pan
  • bake at 325F for 40 – 45 minutes

Overall, I liked the mushroom and sausage quiche best – it was the most flavor. The sweet potato was great in both, but I think the kale quiche needed some extra salt because it didn’t have a salty, buttery pastry crust to compliment it. Also, something crunchy to add more texture – maybe pine nuts? I’d definitely make these again, and it’ll be fun to try some other combinations! Broccoli, Swiss chard, or artichokes would be good, and adding bacon to anything would be amazing.

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3 thoughts on “Sweet Potato Quiche: Two Gluten Free Versions

  1. Marilyn Jeltes

    Both quiches’ sound great, especially the sausage and mushroom, but I have a question you may or may not have an answer to. Why do you coat the cheese with flour? Can you just mix the flour in with the half and half or does it help with how the cheese is supposed to melt and mix? hmmm? Ma

    Reply
  2. Martha

    This looks fantastic!! I can’t wait to try 🙂 if it’s anything like that side dish you brought last month then I will be in heaven!!

    Reply

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