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Eat This Now: Mushroom and Leek Quiche With Sweet Potato Crust

I taught this last year in my classes, and it was a surprise hit. I say “surprise,” because a quiche crust made out of sweet potato is very alternative and not everyone is open-minded about breaking away from traditional recipes and formulas. Sweet potato is one of my absolute favorite foods. It is nutrient dense and full of fiber and slow-burning carbs, and it can go both sweet and savory.

Even if you don’t want a mushroom and leek filling, you can make the crust and fill it however you like. Pamela Salzman

mushroom and leek quiche with sweet potato crust

Mushroom and Leek Quiche With Sweet Potato Crust

2 Tbsp unrefined cold-pressed olive oil, plus more for greasing the pan
12 oz sweet potato, peeled or unpeeled and cut into 3-inch chunks (about 1 medium-large sweet potato)
⅔ c old-fashioned rolled oats (select gluten-free oats for a gluten-free crust)
7 large eggs (you’ll use 1 for the crust and 6 for the filling)
1¼ tsp sea salt
1 leek, white and light green parts washed well and sliced; dark green part can be washed and saved for stock or composted/discarded
1 large shallot, sliced
3 oz mushrooms, such as shiitake, cremini, or maitake, wiped clean with a damp paper towel and sliced
2 cloves garlic, thinly sliced
⅛ tsp ground turmeric
Pinch of cayenne pepper (optional)
Freshly ground black pepper to taste
1½ c fresh baby spinach
¼ c full-fat coconut milk or heavy cream
2 oz goat cheese in small pieces (optional)

1. Preheat oven to 400°.

2. Grease a 9- or 10-inch quiche pan or pie plate with olive oil.

3. Place sweet potato chunks and oats into a food processor. Pulse until finely chopped, like the consistency of rice. Add the egg and ½ tsp salt and pulse until the mixture is well combined and has a thick consistency.

4. Spread mixture evenly onto the bottom of the prepared pan and a little on the sides. Bake 25-30 minutes, until set and a little dry to the touch. Set aside. Reduce oven temperature to 350°.

5. While crust is baking, prepare the vegetable filling. Warm olive oil in a large skillet over medium heat. Add the sliced leek and shallot. Sauté until tender and translucent, about 5-7 minutes.

6. Add the mushrooms, garlic, turmeric, cayenne pepper, and ¾ tsp salt. Continue to sauté for another 5-6 minutes, or until the mushrooms have softened. Stir in spinach and remove from heat.

7. In a medium bowl, beat together eggs and coconut milk. Add the cooked vegetables to the egg mixture. Pour into the cooked pie crust and dot with goat cheese on top, if using. Bake at 350° for 30-40 minutes, or until the center is set and springy. Serve warm or at room temperature.

For more recipes from Pamela Salzman, go to pamelasalzman.com. To buy her book, Kitchen Matters, go to amazon.com.

Photos: Courtesy of Pamela Salzman

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