Onion Thyme Quiche with
Sweet Potato Crust
I make a lot of crustless quiches, which are essentially baked egg frittatas. But now and then I whip out this recipe for a special occasion. Not only does it taste delicious, it looks pretty fabulous too.
You can make it a thicker quiche by using a 9x12 baking dish. I also like to make a thinner, more tart-like version (as pictured) using a pizza pan or other baking sheet with a thick lip.
I took this dish to a potluck Christmas party last year and it was a hit. It suits just about any special diet (except vegans who don’t eat eggs). It’s healthy and filling. It makes for unique and somewhat dramatic vegetarian main dish.
I use lentil flour to make it wheat-free. Lentil flour is just finely ground lentils (not cooked). If you can’t find it, you can try some other gluten-free flour mix, or just use regular flour if that works for you. Or skip the flour for a softer crust.
The hardest part is grating the sweet potatoes. When I made a double batch for the party, I got my husband to do the grating, which was wonderful. For just one pan it’s not that bad. Use a sturdy grater, with big holes. And take breaks if needed. You can consider it part of your workout for the day!
I’ve tried various other types of fillings in this quiche but I keep coming back to this version. When I tried strong flavors or textures in the egg mixture the crust got lost under it. I find it’s best to let the sweet potato crust be the main feature and keep the egg filling light and simple.
Try it out and let me know what you think!
Recipe for Sweet Potato Crust Onion Thyme Quiche (no wheat, dairy, soy, or nuts)
Makes one 9x12 quiche or one pizza pan tart.
4 medium-large sweet potatoes (approximately four cups grated, lightly packed)
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lentil flour
2 tablespoons olive oil
Extra salt or some lemon juice for grating the sweet potatoes
1 large onion- diced
1 heaping tablespoon fresh thyme leaves
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Avocado slices- optional topping
Heat oven to 400F (200C). Preheat pan.
Peel the sweet potatoes. The ones I get here in Argentina oxidize extremely quickly, so I place them in a bowl of salted water until I’m ready to grate them. Lemon juice water works too.
Grate the sweet potatoes. I either grate them inside of an extra-large mixing bowl or on an extra-large cutting board to keep the mess to a minimum.
Generously salt the grated sweet potatoes as you go, after each potato or so. This helps reduce the oxidation.
Mix the rest of the crust ingredients in with the grated sweet potatoes. I sift the lentil flour through a fine mesh colander. (Sometimes there are a few little hard shells in the flour which aren’t nice to bite into.)
Thoroughly combine with a fork.
Spread the mixture into your preheated, double-greased pan. (I use a light layer of coconut oil, then a drizzle of olive oil in the bottom). Use the back of a fork to press the mixture firmly into the pan and up the sides to form the quiche crust. It should be well packed.
Bake 25 minutes.
Now, sauté the onion with the olive oil, salt and pepper until soft, glossy and mostly transparent. Approximately 10 minutes over low-medium heat, stirring occasionally.
When done, turn off the heat and add the fresh thyme. Let cool.
Break the eggs into a bowl and lightly whisk to combine.
When the crust is done baking, combine the onion mixture with the eggs and pour into the crust.
Bake 12-15 minutes, until the eggs puff up and are throughly cooked and are only just barely starting to brown on top. (In the same 400F oven.)
Remove from oven and cool at least 10 minutes or more. You can serve this while it’s still hot or at room temperature. It’s even good cold as leftovers.
For a party, I recommend making the thinner ‘tart’ style and cutting into small rectangles or wedges. It’s firm enough to be finger food.
Try it with with sliced avocado on top.
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