This beautiful, mouthwatering quiche is sure to brighten up any table. This recipe does not contain cheese, but you could add it if you want. Sometimes I do, and sometimes I don’t. I use about a cup of shredded cheese (I lean toward a smoked cheddar). Also, if you’re intimidated by the cherry tomatoes step, you can also use roasted red peppers from a jar as an easy substitute. You can bake this in 4 ramekins or 1 large pie pan.
Hope your family enjoys this dish as much as mine does!
Long live the family farm,
Lucinda
Ingredients
- 2 medium, tubular sweet potatoes, peeled and thinly sliced into rounds
- 1/4 cup olive oil
- 1 cup cherry tomatoes
- 1 lb. MOINK pork sausage, browned and drained
- 1 cup fresh spinach, packed
- 8 large eggs
- 1 3/4 cup of half and half
- 1 cup sour cream
- 1 1/2 tsp salt
- Pepper to taste
- Chives for garnish
Preparation Instructions
- Preheat oven to 425°F. Toss tomatoes with olive oil and place on a baking sheet. Bake for 15-20 minutes shaking the pan intermittently, until the skins burst. Set aside to cool.
- Turn oven down to 375°F. Toss sweet potato slices with olive oil and 1/2 tsp salt.
- Prepare your baking dish with non-stick olive oil spray and begin lining the dish with the slices of sweet potato in a fish scale manner from the base all the way up to the rim, so that slices overlap. Create a pretty frill by creating multiple layers along the side of the dish. Using aluminum foil, pack against the rim of your dish to help hold up the sweet potato slices and bake for 20 minutes.
- In the meantime, combine the eggs, 1 tsp salt, half and half, and sour cream. Whisk until well mixed. Add in cooked sausage, spinach, and cooled roasted tomatoes. Set aside.
- Once the sweet potato crust has baked, carefully remove the foil and fill your baking dish. Bake for 35-40 minutes for a pie pan and 25-30 minutes for ramekins until the quiche is puffed and set.
- Garnish with chives, serve & enjoy!
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