Veggie Quiche with Sweet Potato Crust

Photo and recipe courtesy of Emma Kula.

No fussy pie dough here! This quiche crust is simply made with thin rounds of sweet potato, and it’s packed with delicious summer veggies. The perfect dish to make any brunch date!

Ingredients

1 large sweet potato, sliced into thin rounds
4 large eggs
2 egg whites
¼ tsp. salt
¼ tsp. garlic
Fresh black pepper
¼ c. milk of choice
1 yellow pepper, diced
1 zucchini, sliced into thin rounds
A few handfuls greens of choice (spinach, kale, etc.)
Soft cheese for topping (optional)

 

Lay your sweet potato rounds in a pie dish and coat with oil. Bake at 375 degrees for 15 mins.

While it’s cooking, sautee your vegetables in some olive oil until browned and soft. Season with salt and pepper.

In a large bowl, whisk your eggs, milk, salt, pepper and garlic powder until fully combined.

Once you’ve removed your potato crust from the oven, place the sauteed veggies on top of the crust, then pour the egg mixture over. Sprinkle with cheese if desired.

Bake for another 30-40 minutes or until it is puffy and slightly brown. Slice into 8 pieces and enjoy!

Roasted vegetable medley

I love beets, squash, and sweet potatoes partly because of their colour, but also because at Karma I get to meet the farmers who grow them. This roasted vegetable dish is easy to make, and actually doesn’t need proper measuring—well, unless you’re the measuring type. Beets make your bowels happy as they are fibre-rich, and are also full of vitamins A and C, calcium, and iron.

6 sweet potatoes
1 bunch chives or green onions, chopped
1 c. maple syrup
5 beets, pre-steamed
1 butternut squash
5 cloves garlic, chopped or crushed
3 red onions
3/4 c. olive oil
1 tbsp. garlic powder
2 red peppers
2 green peppers
1 tbsp. black pepper
2 tbsp. salt
1 handful tarragon
1 handful parsley

Preheat oven to 375° F. Peel and boil the sweet potatoes until soft. Mash and mix them with the maple syrup, chives, and 1 tbsp. each of salt and pepper. Spread them evenly in the bottom of a roasting pan. Scrub and chop up the beets and steam until about halfway cooked. Peel and slice the butternut squash into thin pieces. Chop the garlic and red onions. In a bowl, toss the beets, squash, garlic and onions with the olive oil, the rest of the salt, and the garlic powder. Throw the whole lot on top of the sweet potatoes and roast for 40 minutes. When you take out the pan, the veggies should be browning on top and the squash should be fully cooked. Throw in the peppers, tarragon, and parsley. Roast on broil for about 10 minutes or until the peppers are slightly brown. Enjoy!

Submitted by Sophie Muller
First published in The Chronicle (Jan/Feb 2010)