By: Devon L Kroesche, Media Intern and RDtoBe
Whether you are hosting Mother’s Day brunch or headed to a potluck with friends, this recipe is sure to impress. The best part? It is SO easy, and you probably already have most of the ingredients!
The key to keeping quiche simple is using what is already in your kitchen. Feel free to improvise with the add-ins and spices. If you still have leftovers from tacos on Cinco de Mayo, toss those in! Have some leftover veggies or sausage or ham or Parmesan cheese or feta from the night before, go for it! Just make sure any meat or fish is cooked to temperature before being added.
(recipe adapted from Cooking Light)
What You’ll Need:
- pie pan
- nonstick spray
- 2 medium sized sweet potatoes
- mandoline or food processor with a vegetable slicer attachment
- 1/2 cup sweet onion, diced
- 2/3 cup grape tomatoes, sliced in half
- 2 cups baby spinach
- 1 bell pepper, diced
- 4 whole eggs
- 1/3 cup egg whites
- 1/2 cup milk of choice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 Tablespoon extra virgin olive oil
- 1/2 cup crumbled goat cheese
What to Do:
- Preheat oven to 350 F. Spray pie pan with nonstick spray. Peel sweet potatoes and use mandoline or food processor to slice thinly. Cut a few slices in half for the edges and arrange on pan, making sure every inch is well covered.
- Spray again with nonstick spray and bake for 20 minutes.
- In a skillet, heat 1 Tablespoon olive oil. Add diced onions and peppers and cook for 5 minutes on medium high heat. Add tomatoes and spinach and cook for another 3 minutes.
- In a separate bowl, whisk together eggs and egg whites, milk, salt, pepper, and crushed red pepper.
- Once crust is done, remove from oven and turn temperature up to 375 F. Add veggies, then egg mixture, then top with cheese. Bake for 35 minutes.
Bring this to mom’s house today, and she will DEFINITELY claim credit for your exceptional cooking skills. Let her gloat. It is her day, after all. Happy Mother’s Day!
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