During the past few years, sweet potato fries have become a standard option to the usual french fries. And as the sweet tuber has captured the imagination of today’s chefs in all kinds of new ways, diners are surprised to find sweet potatoes everywhere. What better way to embrace the sweet potato wave than incorporating them into familiar meals? Here’s our favorite lazy morning quiche hack. Enjoy!
Sweet Potato Quiche Crust
Start your favorite quiche with a sweet-potato crust.
• 3 ½ cups shredded sweet potatoes (It’s best to hand-grate these on the large side of a box grater or use the grater tool on your
• 1 egg white
• 1 tbsp. flour
(use gluten-free if needed)
• 2 tsp. extra virgin
• ¾ tsp. kosher salt
• ¼ tsp. fresh ground
Preheat oven to 425 degrees and spray a 9-inch cast iron skillet or other oven proof skillet with cooking oil.
Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch. Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid. Place the sweet potatoes back in the bowl, add in the egg white, flour, salt and pepper and toss until coated.
Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
Bake for 20-25 minutes or until golden. If the edges of the potato crust get too dark, cover the quiche loosely with tin foil.
Remove from the oven and add in your favorite quiche filling. A goat cheese and thyme filling makes a good match with this crust.
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