Mushroom Quiche With Sweet Potato Crust
Active Time: 25 MinsTotal Time40 Mins
Yield: Serves 4 (serving size: 2 slices)
Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.
Ingredients
- Canola oil cooking spray
- 1(10-oz.) sweet potato, peeled and cut into 1/8-inch-thick slices
- 1 tablespoon olive oil
- 4 cups sliced fresh wild mushrooms
- 2 tablespoons thinly sliced garlic
- 5large eggs
- 1/2 cup whole milk
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1 cup thinly sliced Swiss chard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons refrigerated basil pesto
Nutritional Information
- Calories 305
- Fat 18g
- Satfat 5g
- Unsatfat 10g
- Protein 16g
- Carbohydrate 21g
- Fiber 3g
- Sugars 7g
- Added sugars 0g
- Sodium 563mg
- Calcium 26% DV
- Potassium 14% DV
- Calories 305
- Fat 18g
- Satfat 5g
- Unsatfat 10g
- Protein 16g
- Carbohydrate 21g
- Fiber 3g
- Sugars 7g
- Added sugars 0g
- Sodium 563mg
- Calcium 26% DV
- Potassium 14% DV
How to Make It
Step 1
Preheat oven to 400°F. Spray a 9-inch pie plate with cooking spray; line with sweet potato in overlapping circles. Bake at 400°F until tender, about 15 minutes. Remove from oven; press sweet potato into dish. Reduce oven temperature to 375°F.
Step 2
Heat olive oil in a large skillet over medium-high; swirl to coat. Add mushrooms; cook, stirring occasionally, 5 minutes. Add garlic, and cook until mushrooms are browned and tender, 2 to 3 minutes. Remove from heat; set aside.
Step 3
Whisk together eggs, milk, cheese, Swiss chard, salt, and pepper in a medium bowl. Place mushrooms in an even layer in sweet potato crust. Pour egg mixture over mushrooms. Dollop with pesto; swirl into egg mixture with a knife. Bake at 375°F until set in center, about 20 minutes. Let cool slightly. Cut into 8 slices.
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