- Preparation time
- 15 mins
- Cooking time
- 60 mins
- Difficulty
- moderate
- Serves
- 6 people
- Snack
- April 9, 2016
Sweet Potato Quiche.
Looking for a yummy brunch option that’s impressive, but also super simple to put together? We’re thinking that a quiche is always the perfect solution to this quandary. I mean, what’s not to love about quiches? They’re basically savory, open-faced pastries with cheese, egg, and any variety of veggies or meats thrown in for added flavor. But while many people, understandably, would explore the different varieties of quiche fillings, we’ve turned our attention to the crust itself. What would happen if instead of using a traditional crust, you swapped it out for Alexia’s Bite-Sized Sweet Potato Puffs? The answer, my friends, is that you’d end up with an out-of-this-world quiche that explodes with flavor. Take a look at how our version of the sweet potato quiche comes together. And feel free to drool; we won’t tell.
PrintSweet Potato Quiche
Ingredients
- 1 bag Alexia Sweet Potato Puffs
- 1 cup swiss cheese, grated
- 1 cup heavy cream
- 4 eggs
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/8 tsp. nutmeg, ground
- 9 asparagus spears, cut 3 – 4”
Instructions
- Preheat oven to 425 degrees F. / 220 degrees C. Grease a 9” oven safe skillet or cast iron pan. Arrange frozen sweet potato puffs in rings around the bottom of the pan, leaving ?” space between each puff. Layer an additional ring of puffs around the outside edge of the pan. Place in oven and bake for 10 minutes. Remove from oven and, with a spatula, press tots down into the bottom and sides of the pan to form a crust. (Use your fingers to press together any holes.)
- In a small bowl, combine eggs, heavy cream, salt, pepper and nutmeg. Mix well. Spread the swiss cheese over the bottom of the crust and pour the egg mixture over the top. Press asparagus spears, with the tips pointing out from the center, into the custard filling.
- Reduce oven temperature to 375 degrees F. / 190 degrees C. Bake quiche for 30 minutes or until the filling has set and no longer jiggles. Allow to cool 20 – 30 minutes for best consistency before cutting.
