VEGETABLE QUICHE
Adapted from http://stephfourie.wordpress.com ---------- Pair with a side salad for lunch, or a rice pilaf for dinner. You can also put it in a pie shell, with or without the sweet potato layer. I used phyllo dough, which makes for a beautiful presentation, and just mixed the sweet potato in with the rest of the ingredients. Because the egg mixture didn't look to be enough, I ended up using just over a cup of coconut milk and 5 eggs. Play around with the vegetable choices to suit your household. This is delicious served hot for dinner, and cold for breakfast the next morning.
Provided by Miss Emma
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slice sweet potato uniformly (for even cooking).
- Lightly grease both the bottom and sides of the quiche plate. Spread out the pieces of sweet potato in a single layer, making sure that as much of the baking plate is covered as possible and the pieces are touching one another.
- Mix milk and eggs in a bowl and whisk briskly for about 30 seconds. Using the oil gently sauté the onions, garlic, broccoli and mushrooms for about 4-5 minutes. Season with salt & pepper
- Transfer vegetables into prepared egg mixture and stir to coat the vegetables with eggs. Pour egg mixture over sweet potatoes and gently even it out with a spatula.
- Bake for 35 minutes. Then, turn the oven off and let the quiche sit in the oven for additional 10 minutes so the eggs can set.
Nutrition Facts : Calories 154.4, Fat 10, SaturatedFat 6.2, Cholesterol 105.8, Sodium 74.9, Carbohydrate 11.9, Fiber 2.6, Sugar 4.7, Protein 6
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