Sweet Potato Goat Cheese Quiche

Quiches of all kinds are the meal my family looks forward to having on hand, anytime of year, even if it’s only for a few days! This one is practically overflowing with gooey goat cheese, which gains a golden-brown glow here. It is packed with so many sneaky veggies that truly complete the whole dish’s flavors. From juicy, sundried tomatoes, all the way to fresh spinach, the options do not end here. Although, this kind of quiche never seemed to make it as a leftover!

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Ingredients:

Crust:

• 1/3 cup + 2 tbsp water

• 2 tbsp extra-virgin olive oil

• 2 tbsp milk of choice

• 1 box this mix

• 1/4 cup coconut flour

• 2 tbsp apple cider vinegar

• 1 tsp parsley

Fillings:

• 1 cup sweet potatoes, diced

• 1 tbsp (avocado) oil

• 1-1.5 cups organic spinach, finely chopped

• 1/2 cup red onions, sliced

• 3 tbsp sundried tomatoes

• 2 tbsp sliced jalapenos (totally optional)

• 1 organic + pasture-raised egg

• 1 cup goat cheese

• 1/2 cup unsweetened milk of choice

• 1 tbsp arrowroot flour/starch (optional)

• 1 tsp fresh pepper

• 1/2 tsp pink salt

Directions:

1. Preheat the oven to 350 degrees, and lightly grease a pie pan.

2. In a small-medium bowl, combine the water, milk, and oil well.

3. Gradually stir in the dough mix, then the coconut flour. Stir in the apple cider vinegar and parsley.

4. Dampen your hands and press the dough into the prepared pan. Be sure to go along the edges of the dish + close off tears, if any.

5. Bake for 18-20 minutes, then allow to cool for at least 5 minutes.

6. While baking, cut the sweet potato(es) + veggies as listed.

7. In a small pan on the stove, sauté the diced sweet potatoes in oil until a few start crisping up.

8. Mix the prepared potatoes + chopped veggies together, then pour into the crust’s pit.

9. In a small bowl, or the one used earlier, whisk the egg, then stir in the milk + cheese.

10. Add the arrowroot flour, if using, along with the pepper + salt. Pour this wet mixture over the center of the soon-to-be quiche.

11. Bake for a final 36-38 minutes, then let cool for about 5 minutes.

12. Slice, grab a fork, and enjoy!

13. Store leftovers, if any, by either sealing the pan with foil or in an airtight container. Keep in the fridge for up to about 2 weeks!

Notes:

• So much is customizable here:

  • Use any cheese you would like, and feel free to swap around any of the potatoes + veggies. You can always make any crust you would like, or buy one as well.