When my Food Network June magazine arrived, I was excited to see there was an altnerative to the crust, they used a potato crust, sounds good, right? Well, it was, but there was a decrease in flavor when I took away the crust.
Back to the drawing board. . .what would be a healthy alternative and have a yummy taste? SWEET POTATO! The sweet potato "crust' adds a lot of flavor to the quiche and it makes the meal actually healthy.
While the sweet potato is baking, chop the rest of your veggies, today I opted for broccoli (a must in my opinion), onion, sweet peppper, and carrots. Sautee the veggies, set aside.
Whisk 3 eggs, 1 cup of milk, 1/2 tsp of cayenne, 1/2 tsp of salt and 1/4 tsp ground pepper and set aside.
Reduce the oven heat to 350.
Now for the assembly. Start with a pie pan, spray or oil the pan so the potatoes don't stick. Overlap as much as possible and up the sides of the pie pan. Next, add your veggies, top with a handful of mozeralla cheese. Carefully pour the egg mixture on top and place in the oven for 40 - 50 minutes.
Before (pre-egg mixture)
After. . .