You wanna quiche of me?!

Recipe inspired by: http://www.cookinglight.com/food/vegetarian/sweet-potato-quiche-crust

Recipe made by: Miranda KalishRobbie Shorr

Eggs are perhaps the most versatile food out there. Owing to their unique biochemical structure, they can be used in sauces, cakes, meringues, meatloafs, and fry-batters. And of course, they can be made for breakfast in a plethora of styles. However, this last option of breakfast, so basic to my life and the lives of many others, is not a global phenomenon, as Miranda and I found out the hard way while in Italy. As such, when we returned, sick of pasta, pizza, paninis, and all their varieties, there was nothing more we wanted then a filling yet light egg meal, one that really highlighted the eggs. It was with all this in mind that we decided on perhaps the most underrated egg dish: quiche. Yes, quiche does not possess the always-desirable quality of speed of preparation as do pan-made eggs. Be that as it may, this negative is easily made up for by the customizability and dinner-ize-ability (disclaimer: not a real word) that quiche provides.

Ingredients:

  • 1 1/2 sweet potatoes
  • White onion
  • Mushrooms
  • Spinach
  • 4 eggs
  • 2 egg whites
  • 1/2 cup milk
  • Salt
  • Pepper
  • Red pepper flakes
  • Mozzarella

Directions:

  1. Preheat the oven to 350°F and grease a round baking dish.
  2. Slice the sweet potatoes super thin. Cover the bottom and sides of the baking dish with the sweet potato slices, overlapping as necessary to create a crust. Spray this crust with nonstick spray.                                                                                           IMG_2069
  3. Bake at 350°F for 20 minutes.
  4. After removing the baked crust, set the oven temperature to 375°F.
  5. Slice the onions and mushrooms.
  6. Add olive oil to pan over medium heat. Add the sliced onions and mushrooms and sauté for about 8 minutes. Add the spinach and sauté for an additional 90 seconds. Take this pan off of the heat and let the veggies cool.                           IMG_2070
  7. In a medium bowl, whisk together the eggs, egg whites, milk, salt, pepper, and red pepper flakes.

     

  8. Place the sautéed veggies on top of the sweet potato crust.                                  IMG_2073
  9. Pour the egg mixture evenly over the veggies.                                      IMG_2074
  10. Top with mozzarella cheese.                                                  IMG_2075
  11. Bake the quiche at 375°F for 40-45 minutes, until there is no liquid remaining in the eggs. IMG_2076

Why this recipe is good for college students: This recipe uses the cheapest source of protein, as one egg costs less than 50 cents. This is of course great for a college student on a budget looking for a filling meal. Additionally, it is easily customizable, as any veggies and cheese can be used.

Why this recipe is good for those who keep Kosher: As mentioned above, eggs are cheap, and this is even more pertinent when the other option for protein is kosher meat. Also, eggs provide protein like meat but one who eats them can still have dairy after, giving you the best of both worlds.

What I would do differently if I made this recipe again:

  • If I were to make this dish again, I would bake the sweet potato crust by itself for less time so it still maintained some snappy crunch.
  • If making this quiche again, I would sprinkle mozzarella over the veggies (and not just over the eggs), to layer the melty cheesiness throughout the dish.
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