The sweet potato crust of this gluten-free quiche is full of creamy goat cheese and savory leeks. This dish tastes great and fills you up. It's great for breakfast, brunch, or a light dinner.
Ingredients:
- 1 large sweet potato, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 leek, thinly sliced
- 6 large eggs
- 1/2 cup milk dairy or dairy-free alternative
- 4 ounces goat cheese, crumbled
- Salt and pepper to taste
- Fresh thyme leaves for garnish optional
Instructions:
Preheat the oven to 375F 190C
Arrange the sweet potato slices in a greased pie dish, overlapping them to form a crust
Bake the sweet potato crust for 10-12 minutes until slightly tender
In a skillet, heat olive oil over medium heat
Add sliced leeks and saut until softened, about 5 minutes
In a bowl, whisk together eggs, milk, salt, and pepper
Spread the sauted leeks over the sweet potato crust, then pour the egg mixture over the leeks
Sprinkle crumbled goat cheese on top
Bake for 25-30 minutes, or until the quiche is set and the top is golden brown
Garnish with fresh thyme leaves, if desired, before serving
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