A quiche is the best way to use up anything lying around in the fridge you just don't know what to do with. Whenever I have a bunch of leftover vegetables I just sauté them all together, pour in some eggs & cheese and create a wonderful meal. If I happen to have sweet potato I will shred some up to make a nice sweet potato crust, or make a crust free frittata. The combinations are endless, but the sweet and salty mixture in this quiche is just amazing.
Crispy bacon, sweet onions and hearty mushrooms are delightful together. This is the kind of quiche you want to eat at breakfast, lunch, and dinner.
Shredded Sweet Potato Latke Crust creates a sweet base for the quiche.
Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche gruyère adds savoriness without overshadowing the other ingredients. SImilar to swiss, this cheese is slightly nutty and buttery....just perfect.
- 1 Sweet Potato, Shredded.
- 5 Strips Bacon
- 1/2 Onion
- 5-10 Mushrooms, Thinly Sliced
- 1 Cup Shredded Gruyère Cheese
- 1 Handfull Fresh Spinach
- Few Tablespoons Bacon Fat
- 6-9 Eggs
- Salt & Pepper
- 1 Teaspoon Thyme
Preheat oven to 350. Shred the sweet potato into a bowl. Add 1 egg and 1 teaspoon salt. Mix well and press into the bottom of a pie pan. Cook the crust for 15 minutes.
In the meantime cut up bacon into pieces, sauté until crispy, set aside. Keep at least a few tablespoons of bacon fat in the pan, sauté thinly sliced onions until they become soft, about 5 minutes. Add mushrooms, fresh spinach, thyme, dash of salt and pepper. Cook for another 5 minutes.
In a bowl, mix together 7-9 eggs depending on the size of your pan. Grate the gruyere cheese. Add bacon & vegetable mixture to the bottom of the pie crust, top with cheese, then pour eggs over the top and mix around so it looks even. Bake @ 350 for 30-35 minutes or until lightly brown and eggs are cooked.