Sweet Potato Quiche with Quinoa Crust
In a couple of weeks our chickens are getting 40 little sisters. It’s going to be an adjustment for sure but we are really excited. The chicken tractor is built, the electric fence is easy to move around the fields and we cannot wait to offer more eggs for our customers in the 2015 season. Tumbleweed Farm’s soil is pretty excited for the added nutrients as well.
Even though it’s been pretty cold outside our hens are still laying eggs regularly. I’ve loved having all the fresh eggs at our fingertips and often eat a poached egg with my lunch daily. However, we’ve recently ended up with so many eggs that a big quiche or frittata is in order on a weekly basis. Thankfully, we’ve loved making egg dishes on the weekends so we can eat leftovers for lunch all week long.
When Taylor began working on the mountain this winter we made it a priority to have Sundays be our day to spend quality time together. We’ve started a new tradition of whipping up spanish coffees and enjoying a giant brunch on the weekends. Last weekend we savored a farm fresh quiche and spanish coffees while organizing our 2015 farm season. It was a productive yet relaxing morning. Although, if I’m being completely honest I’ll admit that there were a few moments of stress while placing some of our farm supply orders. As it turns out, ordering thousands of dollars worth of farm seeds/equipment isn’t exactly relaxing (even when you’re wearing your PJs!). Thank god for the spanish coffees!
Anyhow, the weekend turned out to be a success and this tasty quiche was a highlight. I love the quinoa crust which was inspired by Closet Cooking and the simple flavors of the sweet potatoes, cheese and fresh thyme. This is my favorite kind of brunch but I also love eating a slice of quiche for dinner with a side salad. This recipe is very flexible and you can pretty much add any vegetables you have on hand into the mix. Go wild! I hope you all enjoy this as much as we do.
If I could write you all a prescription for Sunday morning it would be to slow down, stay in your pajamas for as long as possible, pour a cup of strong coffee (or a spanish coffee) and enjoy a lazy morning eating great food and sharing a tasty beverage with someone you love. Enjoy!
Sweet Potato & Goat Cheese Quiche with Quinoa Crust
Prep Time: 15 minutes Cook Time: 1 hour Serves: 6For the quinoa crust:
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water
- 1 egg
- pinch of salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 medium-sized sweet potato, cut into 1/4 inch cubes
- 1 small onion, thinly sliced
- 1 leek, thinly sliced
- 1 teaspoon fresh thyme + additional for garnish
- 5 eggs (organic, free range or farm fresh preferred)
- 1/4 cup milk of choice (almond, soy or dairy)
- 4 ounces goat cheese
- salt and pepper to taste
- Preheat the oven to 375F degrees.
- Bring the quinoa and water to a boil. Reduce heat, cover and simmer until the water is absorbed and the quinoa can easily be fluffed with a fork. About 15 minutes. Set aside to cool for about 5 minutes.
- Mix the cooled quinoa with the egg and a pinch of salt and pepper. Press the quinoa mixture into a lightly greased pie plate. Bake in the preheated oven for about 10 minutes. Remove and set aside.
- Increase the oven temperature to 425F degrees. Toss the sweet potatoes, onion, leek and thyme with olive oil. Place on a prepared baking sheet and roast in the oven until fork tender. About 15 minutes. Toss veggies once halfway through cooking. If the onions begin to brown too quickly remove them from the oven earlier.
- Reduce the oven temperature back to 375F.
- In a bowl mix the veggies with the eggs, milk, goat cheese and a little salt and pepper. Pour the mixture into the quinoa crust and place back in the oven. Bake until golden brown and set in the center. About 30-40 minutes.
- Remove from the oven and let cool slightly before serving.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Cooking times will vary depending on your ingredients and specific oven.