Sweet Potato Crust
With vitamin A and beta carotene for better immune function and improved eyesight, healthy carbohydrates, vitamin C (a powerful antioxidant) and manganese to support healthy blood sugar levels, it’s hard to find a reason not to make your next crust a sweet potato one. All you need is a spring form pan and a box grater (or food processor) and a square of cheesecloth or clean dish towel! Recipe adapted from farmgirlgourmet.com.
Preheat oven to 425 degrees. Spray your springform pan with cooking spray, then line with parchment (round circle for the bottom and a couple of strips for the sides), then spray the parchment. You don't want this baby sticking to the pan.
Peel your potatoes and then grate them. You can use a box grater and elbow grease, or pulse them through the food processor with the grating blade.
Place your grated potatoes (one handful at a time) into the center of a section of cheesecloth and wring out the extra liquid.
Whisk the eggs, red pepper flakes, salt and pepper together with a fork, and then toss the potatoes in the egg mixture to dampen it evenly.
Pat and press the potato mixture evenly into the pan.
Bake at 425 for about 25-30 minutes, until the crust "sets up" and pulls away from the pan a tiny bit (about an 1/8 of an inch).
Fill with your quiche mixture and bake according to quiche recipe, and enjoy!
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