The gluten-free sweet potato crust of this Southwestern-style quiche is filled with a tasty mix of vegetables, eggs, and cheese. This quiche is full of flavor and good for you, and it's great for brunch or a light dinner.
Ingredients: 2 medium sweet potatoes, peeled and thinly sliced. 1 tablespoon olive oil. 1 small onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup frozen corn kernels, thawed. 1 cup black beans, drained and rinsed. 6 large eggs. 1/2 cup milk or non-dairy milk alternative. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese or dairy-free cheese alternative. Chopped fresh cilantro, for garnish.
Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-low heat. Put in the bell peppers and onions. Cook for about 5 minutes, until the peppers are soft. To the pan, add the corn and black beans. Cook for two more minutes. Take it off the heat and set it aside. Grease a 9-inch pie dish and line the bottom and sides with slices of sweet potato to make a crust. The slices should overlap a bit and cover the whole dish. Whisk the eggs, milk, chili powder, cumin, paprika, salt, and pepper together in a bowl. Spread the vegetable mix out evenly on top of the pie dish's sweet potato crust. Allow the egg mixture to fill the dish as it is poured over the vegetables. Add some shreds of cheese on top. Before you put the quiche in the oven, heat it up. Bake it for 30 to 35 minutes, or until the cheese melts and turns golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Before serving, sprinkle with chopped fresh cilantro. Feel free to eat it hot or cold.
Prep Time: 20 minutes
Cook Time: 35 minutes
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