Sweet Potato Quiche

 

 

Sweet potatoes are the base for this quiche that is packed with ham, cheese, garlic, onion, and plenty of seasonings. What a great addition to any brunch.

Servings: 8

Ingredients:

5 oz	Thinly Sliced Ham
12 oz	Peeled Red Sweet Potatoes or Yams
3 Tbsp	Extra Virgin Olive Oil, divided
1 cup	Chopped Yellow Onion
2	Large Garlic Cloves, finely chopped
¼ tsp	Crushed Red Pepper
½ tsp	Lemon Pepper Seasoning Salt
7	Extra Large Eggs
½ cup	Whole Milk
¼ cup	Grated Parmesan Cheese
4 oz	Canned Diced Green Chilies
2 Tbsp	All Purpose Flour
1 tsp	Baking Powder
½ tsp	Mexican Seasoning Salt
1 cup	Shredded Mexican Blend Cheese
¼ cup	Chunky Salsa, for garnish
2 Tbsp	Fresh Minced Cilantro

Directions:

Heat oven to 375 degrees. Spray a 9 inch springform pan with cooking spray. Cut 1 slice of ham into 8 small strips, 1/4 inch wide by 2 inches long. Reserve ham strips to decorate top of quiche before baking. Chop the remainder of ham for the filling and set aside. Cut from the end of a sweet potato, one 1/4 inch wide disc. Potato disc is for decorating the middle of the quiche. Grate remaining sweet potatoes. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add onions, garlic, red pepper, and lemon pepper, then cook for 5 minutes stirring occasionally. Stir sweet potatoes into onion mixture and cook 2 minutes on medium low. Press sweet potato mixture into prepared pan on the bottom and up sides of the pan, then set aside. Whisk eggs, milk, Parmesan, chilies, flour, baking powder, and Mexican seasoning in a medium bowl until well mixed. Stir in grated Mexican cheese and chopped ham pieces, then mix well. Transfer filling into sweet potato lined pan, 1/4 inch from the top of pan. Decorate quiche by placing one sweet potato slice in the center of the quiche. Place ham strips, extending from center of quiche, in a spoke like design. Bake for 35-45 minutes. Cover with foil the last 10 minutes of baking, or as needed to prevent over browning. Bake until quiche has almost set in the center. Place on cooling rack for 5 minutes before slicing. Top the center of quiche with salsa and sprinkle with cilantro. Serve with additional salsa.