Shaved Asparagus and Lemon Quiche with Sweet Potato Crust

Shaved Asparagus and Lemon Quiche with Sweet Potato Crust

Want to be the talk of the brunch scene? Yeah. Make this! Along with being reasonably easy this quiche is awesome. The thyme and the lemon are a perfect match for the tender spring asparagus and onions and I haven’t even talked about the crust yet. Have a friend that is gluten intolerant or just want to make something cool this crust is for you, not to mention tasty. Pair this crust with any of your savory pies and I am sure it will be a hit.

Ingredients:

6 Large Eggs

3 Large Sweet Potatoes, skinned and sliced into very thin circles.

2 Greens Onions, sliced thin

1 Bunch Asparagus, Shredded length-wise

1 Cup Milk (Your Choice)

1 Lemon, Zested

1 8oz Package of Goat Cheese

1 tbsp Crushed Red Pepper

1 tbsp Garlic Powder

2 tbsp Fresh Thyme

Salt and pepper to taste

 

  1. Wash and prep all fresh vegetables. For slicing the sweet potatoes, we used a mandolin to help keep our slicing uniform. A vegetable peeler or julienne peeler makes shredding the asparagus easy as well. If you don’t have these utensils a sharp knife will do.
  2. Preheat the oven to 350 degrees. Coat a pie dish with a thin layer of olive oil. Arrange your sweet potato slices into a thin layer covering the bottom. Then cut the potatoes in half and layer around the side of the pie dish. See the picture for reference if needed. Once the pie plate is completely covered with the sweet potato slices, spray it with a thin layer of olive oil or cooking spray. Cook crust for 20 minutes.
  3. While the crust cooks, crack the eggs into a large bowl. Add the spices, lemon zest, milk and juice from ½ the lemon. Wisk until well combined.
  4. When the crust is finished cooking, turn the oven up to 375 degrees. Place dollops of the goat cheese spaced evenly around the bottom of the crust. Add as much of the shredded asparagus as you want into the crust as well as the onion. Place a few more dollops of cheese and season with salt and pepper and more fresh thyme if you want. Pour the egg mixture into the crust covering the ingredients.
  5. Cook quiche for 35-40 minutes until cooked completely. Garnish with more fresh thyme. Enjoy

 

 

 

 


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