Now that I have your attention, time to get down to business. This recipe is fairly quick and easy to make, while the crust is cooking it allows the perfect amount of time for the rest to be ready. That means there is no time spent holding up the counter.
What’s in it?
- 1 large sweet potato
- cooking spray (I use olive oil)
- ample fistful of spinach (think a Dwayne Johnson fist)
- 1/2 medium onion (this is to preference)
- 4-5 eggs (use your judgement based off how much veg you’ve chopped)
- 1/4 cup lactose free cheese (I use PC brand Marble)
- pinch of dill
- S&P, to taste
- *OPTIONAL* 2 slices of black forest ham
How to Make it!
I always find it easier if I grab everything I need first, that way I have a lovely mess spread across the counter before I’ve even started. You’ll need a sizable sharp knife, a bowl big enough to fit the eggs, a large, circular, baking dish, a pan, and we should be good to go!
Peel your sweet potato, and slice it in two widthwise. Set one half to the side, and slice the other into dollars. At this point you’ll want to spread them out in your dish, to see what kind of room you have left. This was enough to put a hefty layer across the bottom of my dish, I then sliced the other half of the sweet potato lengthwise. I took one half, chopped into half dollars to place along the outside edge for a little bit of added flair, and diced the remaining sweet potato to pan fry with the onion. Now that your crust is assembled, toss it in the oven at 400 for 15-20 minutes.
Clearly you’ll want to dice the onion to go with the already-diced sweet potato and toss it into the pan at medium heat with some oil of your choosing (for me, I use avocado oil.) Once you give those an initial stir, chop up the spinach and black forest ham. When the onions become translucent and the sweet potato start to brown, throw in the spinach and ham to left that cook up. In the aforementioned bowl, whisk the eggs with a little bit of water and the dill. Once your spinach has had a chance to wilt a bit in the pan, add all of it into your egg mixture, add the Daiya, and give it a good stir. This should have given your crust enough time to brown in the oven, when the timer goes off, take out the crust and knock the heat back to 375. I let my crust breathe for a few minutes, just so the egg didn’t cook the second it hit the pan, it also gives the oven a chance to get to a lower temperature.
Pour your quiche innards into the crust, and toss it all in the oven for about 25 minutes. This next part is crucial. While your quiche is in the oven, you have more than enough time to do all the dishes you have dirtied, and wipe off the counter. That means happy housemates.