Sweet Potato Crusted Quiche
You find cool stuff on facebook sometimes along with a lot of cat pictures (lol).
Although I don’t go to the site very often and I don’t post much myself, I like to stay connected with people, especially the ones I don’t get to see in person very often, like my family back in Japan.
I recently got connected with some of my cousins some of whom I hadn’t seen since they were 7 or 8, and it is absolutely priceless to see pictures of them with their kids (and their kids are getting big!).
Recently a friend of mine who now lives in South Korea was posting this really cool thing (Terry first told me about it) on facebook, and I had to try it.
I made a few changes like adding mushroom to the filling and using Boursin cheese/cream cheese mixture instead of feta cheese, but this turned out to be absolutely delicious!!
Loved the natural sweetness and the beautiful orange color of the sweet potatoes.
This also makes the quiche feel lighter compared to the traditional ones with pastry crust.
This was such a huge hit at our house.
Can you see the beautiful orange crust?!
1. Follow the instructions in this video.
*I added about one cup of baby bella mushroom slices to the the other veggies and cooked with them.
*I used 5 whole eggs instead of 4 eggs and 2 whites and I used about 1/3 cup of heavy cream instead of 1/2 cup of milk.
*I used a mixture of Boursin cheese and cream cheese (about 4:1) instead of feta cheese.
I’m on Instagram.