Sweet Potato Crust Quiche

Thanksgiving is just around the corner. As much as we’d like to think we have tons of time to prepare, now is really the time to start getting everything in order for when guests come. Or maybe you’re traveling and want to arrive with something scrumptious to bring or to make for your host or hostess. Many people think that Thanksgiving meals are all about dinner…but what about breakfast? Here’s your chance to impress all day long while staying true to the flavors and produce of the season.

I teamed up with Debbie Moser, co-founder of CFM, to bring you a great breakfast recipe that uses all farm market fresh ingredients, available at our markets leading up to Thanksgiving. This recipe is a unique spin on a classic breakfast dish, the quiche. The difference here is that we’ve taken an iconic autumnal produce – the sweet potato – and used it to make the crust. We promise this will be a hit Thursday or Friday morning, as long as people still have room for more food!

Click here for a printable version of the recipe, or right click on this post and click “print.”

Sweet Potato Crust Quiche with Broccoli & Kale

Quiche 1

We used red onions, broccoli, and kale, but you can make this recipe by substituting any veggies or meats using these measurements. I have noted in parentheses where I picked up my ingredients at the markets. This is simply a suggestion, as product availability is subject to change.

Sweet Potato Crust Quiche with Broccoli and Kale Ingredients:

  • 2 Sweet Potatoes (Twin Springs Fruit Farm)
  • 4 Tbsp, Oil, divided (All Things Olive)
  • 1 Cup Milk (Springfield Farm)
  • 6 Eggs (Liberty Delight Farm)
  • 1⁄2 Cup Red Onion, chopped (Spiral Path Farm)
  • 1 Cup Kale, chopped (Spiral Path Farm)
  • 1 Cup Broccoli, (Two Acre Farm)
  • 1 Cup Shredded Cheese, or more if you so desire (Stonyman Gourmet Farmer)
  • Pinch of Nutmeg
  • Salt and Pepper to taste
  • 2 cloves garlic, chopped

Quiche 2

Preparation:

  1. Preheat oven to 450 degrees.
  2. Cut a parchment paper in a circle, about 3 inches larger than the diameter of a 9-inch spring form pan. This will help keep the filling in the pan while the quiche is baking. Use a sprinkle of oil to brush the bottom and sides of the pan. Set aside.
  3. After washing (and removing skin if desired), use a box grater or a food processor to shred the sweet potatoes. Wrap in a paper towel and squeeze to remove excess moisture.
  4. Place sweet potatoes in a bowl with oil, salt and pepper to taste. Combine ingredients.
  5. Press the sweet potato into the spring form pan, making sure to distribute evenly around the sides and bottom of the pan.

Quiche 3

  1. Bake for 20 minutes or until the edges start turning golden brown. Check halfway through to redistribute the crust and push it up against the sides – it might fall a bit during the preliminary baking time.
  2. While the crust is baking, put 1 Tbsp oil into a pan. Sautee the garlic and the onions until onions are translucent, 3-4 minutes. Add the broccoli, stirring occasionally until the broccoli is just tender, about 5 minutes. Add the kale and cook for 2 additional minutes. Remove from pan and set aside to cool.

Quiche 4 (1)

  1. When the crust is browned, remove from the oven, set aside to cool, and turn the oven temperature down to 350 degrees.
  2. While the crust and veggies are cooling, prepare the filling: whisk together the milk and eggs, and add the cheese, nutmeg, salt and pepper.
  3. Distribute veggies evenly throughout the bottom of the crust. Pour mixture into crust and bake 30 minutes, or until the top is slightly browned.
  4. Let sit for at least 10 minutes before slicing and serving.

The quiche can be made a day in advance, chilled and reheated, but the crust will lose a bit of its crunch that makes this dish so unique.

It is also possible to prepare all ingredients in advance and put them together when needed. However, I do not recommend shredding the sweet potato more than an hour before baking it.

Quiche 6

So there you have it; a perfect use of farm market ingredients that will exemplify to season’s greatest produce, fill you up with healthy veggies, and showcase your amazing cooking abilities! It’s so easy to cook with farm-fresh ingredients – all you need is a little time and creativity and you can whip up your own Thanksgiving delight.

We are currently looking for some interesting holiday recipes that use all farm market ingredients to feature in a holiday blog post. Please send me your recipes and we’ll go through them and pick a favorite. The winner will receive a $25 gift certificate to the markets and get their recipe printed for everyone!

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