What is it about a 'quiche' that is so darn good?
It's a simple thing, this silly-named dish—eggs, vegetables, a little milk, a little cheese. But when put together the right way, with the right ratios and layers of flavor, it becomes so much more than the sum of its parts.
Every dish tells a story in streams and rainbows of words, descriptors that culminate in a feeling and create a memory. For me, quiche is home, Sunday, cozy, gracious, both rustic and elegant, mom. From the response I received when I first shared a picture of this quiche, I'd wager many of y'all would use similar words.
While the quiche filling absolutely delicious, and you could make it solo as a frittata, the sweet potato crust complements the flavors beautifully, with hints of sweetness and earthiness. I bet it would make a wonderful pizza crust as well!
If you are a lover of quiche and also associate it with warm and fuzzies, this is the modern version that will conjure up those memories, but also make you feel nourished from the inside out.
Prepare Sweet Potato Crust and set aside to cool. Preheat oven to 375 degrees F. In a small bowl, combine minced garlic, sea salt, black pepper, paprika and onion powder. Set aside.
Heat a large skillet to medium heat and add 1 tablespoon olive oil. When oil moves quickly around the pan, add onions and mushrooms and cook, stirring occasionally, until mushrooms have shrunken significantly and are golden brown around the edges, about 15 minutes. You can add splashes of water as necessary and deglaze the pan of any brown sticky bits--this is the flavor! Turn heat to low and add garlic-spice mixture. Cook, stirring, until garlic is softened and fragrant—another minute or two. Add broccoli florets and a splash of water and cover pan. Steam for approximately 5-8 minutes, until broccoli has softened to knife-tender but not mushy. Make sure all liquid has evaporated from the pan, then remove pan from heat.
Add vegetable mixture to the prepare Sweet Potato Crust and spread in an even layer. In medium bowl whisk together cheese, eggs, coconut milk, Dijon mustard, salt and pepper. Pour mixture over veggie.
Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
Grease a quiche pan with 2 teaspoons olive oil (I use a retractable nonstick one but I like the extra oil as insurance). Preheat oven to 350 degrees F.
Add sweet potato, oats, sea salt and coconut flour, and pulse until it forms a crumbly flour texture. Add egg and pulse just until mixed. This will be a wet slightly chunky dough (YUM lol).
Dampen your fingers to prevent sticking and press mixture in an even layer in the bottom of the pan.
Bake for 25-30 minutes, until the top is dry to the touch and the edges are golden brown. Allow to cool while you make quiche filling.