Well friends the day has come - I've found employment again. A "huzzah!" is definitely in order, along with a quiche and a vacation or two. That's how everyone celebrates, right?
Truthfully the trips were planned and booked long ago, but my new workplace has been flexible enough to let me start after the new year, which makes me an even happier camper. So for the next week I'll be celebrating an early Christmas with family (and not posting to this wee blog) before returning, celebrating on actual Christmas with more family (and hopefully posting on this wee blog), and then escaping winter with some of my closest friends to ring in the New Year and several 30th birthdays in Cuba (again, not posting on this wee blog). It's going to be jam-packed and I can't wait!
As it always seems to be with birthdays and holiday parties, home cooking has been scarce and indulgence has been plentiful. Add on to that the cold weather desire for comfort foods and, well, you have a not so healthy redhead. One way of combating this was to create some comfort food with a healthier spin. Enter the sweet potato "crust".
This is simply just sliced sweet potatoes lined in a pie plate and baked before topping it with a more traditional quiche filling. Don't get me wrong, I love an all butter crust as much as the next gal, but sometimes you just need to make delicious, delicious sacrifices. I was worried the potatoes wouldn't hold together well enough and would just slop all over my plate, but just enough of the egg mixture settled in between the nooks and crannies to hold it all in and a perfect slice was formed.
Best served when in need of a lightened up version of a traditionally rich food, and versatile to the max! The filling can be any combination of flavours you dream up, and to lighten it up more you can omit cheese all together (I was not willing to make that sacrifice).
Well, off I go! Have a happy week and I'll see you on the flip side!
Keep reading for the recipe!
Spinach and Leek Quiche with Sweet Potato "Crust"
1-2 sweet potatoes (depending on size), peeled and sliced thinly
2 tbsp milk of choice
1 bunch fresh spinach, chopped
1 leek, cleaned and sliced
coconut oil, for sautéing
1/2 cup sharp cheddar, shredded
salt and pepper to taste
- Preheat oven to 350 F
- lightly grease the base of your pie plate and arrange the sliced sweet potatoes so that bottom and sides are completely covered (overlap the slices so that you can't see the pie plate)
- Bake for approximately 20 minutes or until sweet potatoes are soft. Once finished baking, you may need to rearrange the slices a bit - just make sure the pie plate is still completely covered
- While the crust is baking, heat the oil over low-medium heat and sauté the leeks until tender (about 4 minutes)
- Add the spinach and cook until wilted
- Put the spinach and leek combo in a bowl and set aside
- In a separate bowl, stir the eggs together with the milk, add in cheese, salt, and pepper.
- Combine the spinach/leek combo with the egg combo and stir
- When the crust is finished baking, pour the filling into the crust (top with more cheese if desired), and bake for an additional 25-30 minutes or until filling has set.
- Remove from oven, allow to cool slightly before slicing, and serve