Now and again we get a hankering for a great quiche, though like many of you, we stopped cooking traditionally-crusted quiches at home several years as we became more Primally/Paleo aligned with our nutrition plan.
While entertaining our adult daughter from Montana over the holidays, she and my wife asked for a quiche dinner one evening. After doing a bit of digging, and consulting with our friend Chef Libby in Austin, I adapted one of our favorite quiche recipes using a spiced, sweet potato hashbrown-inspired crust and a Texas-style sausage, mushroom, onion, and pepper filling.
Quiches are wonderfully malleable creations, in that you can fiddle with the filling ingredients to your heart’s content – changing the protein(s), vegetables, and cheese to suit your (family’s) tastes and what’s available in the fridge at the time.
Note this recipe makes two quiches in 9-inch, deep dish pie plates or one bigger quiche in a deeper quiche pan. We usually make two and hold one in the fridge for a day or two.
SP Crust
2-3 sweet potatoes, grated
2 tbsp AO/EVOO
Optional: 2 tsp cumin
Optional: 2 tsp chile powder
Optional: 1 tsp salt
Quiche Filling
8 eggs
1 can full fat coconut milk
2 tsp cumin
1 tsp good salt
1 lb good sausage, browned, crumbled (see comment above)
1/2 sweet or yellow onion, diced
1/2 cup sliced mushrooms
7-ounce can chopped green chiles (or more)
1-2 jalapeno (or other) chiles, stemmed, seeded, diced
2 cups Monterrey Jack or Pepper Jack cheese, grated (maybe more)
Optional: 1 tbsp pickled jalapenos with juice, chopped small
Preheat oven to 350.
Combine the crust ingredients and pat into 2 deep 9-inch pie plates; we find the crust releases easier if you lightly coat the plates first with either avocado or extra virgin olive oil. Bake the crusts for 20-30 minutes until the sweet potatoes begin to brown. Remove from oven and set aside.
Meanwhile, sauté the sausage until browned, breaking it up as you go; when nearly done, add the onion, mushrooms, and chiles and sauté until softened.
While the sausage is sizzling, combine the eggs, coconut milk, cumin, and salt in a blender or by hand using a whisk.
Now sprinkle 1/4 of the cheese into each pie plate, then divide the sausage and pepper mixture between the two. Top with the remaining cheese, and divide the egg mixture between the two plates. Place on a baking sheet, and bake for 50-60 minutes until the quiche is set and a knife inserted in the middle comes out clean (may need more time if your pie plates are particularly deep).
Allow to cool 15 minutes before slicing; cool completely before covering and storing in the fridge.
Enjoy.
