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Sweet Potato Quiche

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Ingredients

Scale
  • 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

  1. 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.)
  2. 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.
  3. 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.

Find it online: https://legenrecipes.com/recipe/sweet-potato-quiche/