Mushroom Pepper Quiche with Sweet Potato Crust (GF, Non Dairy)

As I’ve mentioned previously, I have some nieces and a nephew who are either celiac or gluten intolerant and since I love them, try to come up periodically with recipes that they can enjoy without worry that are as good if not better than recipes that contain gluten. This is full of delish veggies and the crust is really easy to prepare if you follow the instructions. You are baking the sweet potato sufficiently so they are pliable and you can mold them into the crust.

So preheat your oven to 375 F/190C and begin with some nice sweet potatoes which you peel and slice very thinly (I use a mandoline slicer so the slices are the same thickness and will cook at the same rate).

As you can see, you are cutting them like for potato chips, really thin.

K. Now line a baking sheet with parchment paper and layer the sweet potato chips in rows, you can overlap them a bit. Then spray generously with oil spray.

Pop them into the preheated oven and bake for 20 minutes. Remove and let cool enough to handle. You are leaving the oven on since you will be baking the quiches shortly.

While the sweet potatoes are baking, you can prepare the filling. Prep the veggies and gather the ingredients.

Take the peeled chopped onion and saute in the oil till yellow and a bit soft (or if like me you have the Basic Sauteed Onions, A Kitchen Staple, you will have them to hand) add the red pepper and saute a few minutes and lastly the chopped mushrooms, giving a minute or two to combine. Don’t cook the mushrooms for more than 2 minutes since you don’t want them to give up their liquid and remember all the veggies will continue to cook in the oven. Take off the fire and let cool.

Now whisk together the eggs, coconut cream, salt, garlic powder, black pepper and nutmeg till smooth in a big bowl.

Btw, if this looks very yellow, it is. The eggs had intensely yellow yolks, just sayin’.

By now you can work with the sweet potatoes so take your 9 inch pie pans (or you can use 9 inch round cake pans) and oil spray them and layer the sweet potatoes, overlapping the slices to completely cover the bottom and sides of the pan, like so:

This should be easy to do if you’ve baked them long enough and cut them thin enough, they will be nice and pliable. Be a bit generous so that no holes are left, you want them to act as a crust to hold the filling.

Now we put it all together. Place the lightly sauteed vegetables into the bottom of the crust and pour the egg mixture over each of your pie pans, distributing evenly.

Carefully place the quiches in the oven and bake about 45-50 minutes or until filling is set in the middle and not jiggly.

Serve hot or cold with a side salad. Delicious and nutritious!

Mushroom Pepper Quiche with Sweet Potato Crust (GF, Non Dairy)

Crust:

4 large sweet potatoes peeled and sliced very thin

Oil spray

Filling:

1 large red pepper, chopped into cubes

1 large onion, peeled and chopped

15 mushrooms, cleaned and chopped

3 tablespoons oil

5 eggs

1/4-1/2 teaspoon nutmeg

1/2-1 teaspoon garlic powder

1/2 cup coconut cream

1 teaspoon salt

Pinch of black pepper

Directions:

Preheat oven to 375 F/190 C. Line 2 or 3 (you’ll see how much you need according to your slices) rimmed baking sheets with parchment paper and lay the thinly sliced sweet potatoes in an overlap. Spray generously with oil spray. Bake for 20 minutes, remove from oven and let cool. Leave oven on for later baking. While they are baking, sauté the onions in the oil till yellow and softened and add red pepper, sauteeing briefly and then mushrooms and sauté about 2 minutes till lightly cooked. Let cool.

Whisk together in a bowl, the eggs, coconut cream, nutmeg, garlic powder, salt and pepper till smooth. Now line 3 nine inch pie pans with the softened sweet potatoes, overlapping so no holes show into a crust to cover the bottom and sides of the pan. Place the sauteed vegetables in the bottom of the crust, dividing evenly between the pans and then pour the egg mixture evenly between the pans over the vegetables. Place carefully into the oven and bake 45-50 minutes or till filling isn’t jiggly in the middle and is set. Remove from oven and serve hot or really good at room temperature as well. Reheats beautifully.