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Sweet Potato Crust Quiche Lorraine
Created by: Howcan Team
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 1/2 cups shredded Gruyere cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the grated sweet potatoes with olive oil, salt, and black pepper. Press the sweet potato mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the sweet potato crust for 20 minutes, then remove from the oven and reduce the temperature to 350°F (175°C).
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside. In the same skillet, sauté the chopped onion until softened.
- Spread the cooked bacon and onion over the sweet potato crust, then sprinkle the shredded Gruyere cheese on top.
- In a separate bowl, whisk together the eggs, heavy cream, nutmeg, and cayenne pepper. Pour the egg mixture over the bacon, onion, and cheese in the pie dish.
- Bake the quiche for 40-45 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
The history of Quiche Lorraine with a sweet potato crust is a delightful fusion of French and American culinary traditions. This savory pie originated in the Lorraine region of France, where it was traditionally made with a buttery pastry crust, eggs, cream, and lardons. However, the modern twist of using a sweet potato crust adds a delicious and nutritious element to this classic dish. Renowned chefs in the United States have embraced this variation, infusing it with their own creative flair. The sweet potato crust not only adds a subtle sweetness but also provides a gluten-free alternative for those with dietary restrictions. In terms of the best version of this dish, some may argue that the key lies in achieving the perfect balance of flavors between the creamy egg filling and the slightly caramelized sweet potato crust. The sweetness of the sweet potato should complement the savory elements of the quiche without overpowering them. For those looking to recreate this dish at home, it's essential to master the art of baking the sweet potato crust to a golden crispness while ensuring that the quiche filling is rich and velvety. Alternatively, some chefs opt for a shortcut by using pre-made sweet potato crusts, allowing for a quicker and more convenient preparation. Today, this delightful twist on Quiche Lorraine can be savored in select restaurants across the United States, where chefs continue to experiment with innovative variations of this beloved classic. Whether enjoyed for brunch, lunch, or dinner, the sweet potato crust adds a delightful touch to this timeless dish, making it a must-try for food enthusiasts seeking a harmonious blend of French and American flavors.
75 min
8
320 calories
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