Quiche with Yam Crust

Oh yeah baby - crust is so overrated. Right gluten free fans? Who wants that carb goodness anyways when you can get plant based goodness. My boyfriend made this for me on one of our first dates and I was shocked at his cooking abilities (very impressed and yes he had major bonus points for this). After meeting his mom I realized she taught him this scrumptious recipe. This dish even wowed friends of the family when they came over for dinner.

Quiche with Yam Crust
... here is how I made mine last night.

  • About 3 eggs and another 3 egg whites. (6 eggs in total)
  • 1 large Yam that isn't disfigured... best to use a straight wide yam - equal width. 
  • Vegetables - any veggies you like - I used what was in my fridge: spinach, carrots, asparagus, black olives, and green onion.
  • 2 cloves of garlic finely chopped or crushed into the mixture
  • your favourite herbs - cumin, thyme, salt and pepper to taste
  • 1/4 cup of milk/almond milk/coconut milk
  • 1/3 cup of flour - buckwheat flour (GF option)
  • *** can also add quinoa to help soak up the liquid from the veggies
  • Shredded cheese for the top
Preheat oven to 350 degrees. Cut the Yam into small somewhat thin circle - this is your crust. Place around your baking dish and on the bottom as a crust. Mix your egg mixture with herbs, salt and pepper and milk. Add in your veggies and mix well. Pour into your Yam crust.

you"ll need s lot of these... 
great to snack on while making! 
what my egg/veggie inside looked like... 
now add cheese and bake!
Bake for 50 mins to 1 hour at 350 degrees. Let sit for 10 mins or so before you dig in to allow the juices to set. 

Mine was a little too juicy - needed to be cooked longer or could have added quinoa to soak up all the yummy juices. ** that was a tip from Mr. Goode himself. 

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