Mushroom and Leek Quiche with Sweet Potato Crust Recipe

5 from 1 vote

Servings:

Author: Pamela

2 Tablespoons unrefined cold-pressed olive oil + more for greasing the pan
12 ounces sweet potato peeled or unpeeled and cut into 3” chunks (about 1 medium-large sweet potato)
2/3 cup old-fashioned rolled oats select GF oats for a GF crust or quinoa flakes
7 large eggs divided (I.e. you'll use 1 for the crust and 6 for the filling)
1 ¼ teaspoons sea salt divided
1 leek white and light green part washed well and sliced, dark green part can be washed and saved for stock or composted/discarded
1 large shallot sliced
3 ounces mushrooms such as shiitake, cremini or maitake, wiped clean with a damp paper towel and sliced (or a 3.5 ounce package from Trader Joe's)
2 cloves garlic thinly sliced
1/8 teaspoon ground turmeric
pinch of cayenne pepper optional
freshly ground black pepper to taste I use about ½ teaspoon
1 ½ cups fresh baby spinach leaves
¼ cup full fat coconut milk or heavy cream
2 ounces goat cheese in small pieces optional

Preheat oven to 400 degrees.
Grease pan 9 or 10-inch quiche pan or pie plate with olive oil.
Place sweet potato chunks and oats into a food processor. Pulse until finely chopped, like the consistency of rice. Add the egg and ½ teaspoon salt and pulse until the mixture is well combined and has a thick consistency.
Spread mixture evenly onto the bottom of the prepared pan, and a little on the sides. Bake for 25-30 minutes until set and a little dry to the touch. Set aside. Reduce oven temperature to 350 degrees.
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.
Add the mushrooms, garlic, turmeric, cayenne pepper, and ¾ teaspoon salt. Continue to sauté for another 5-6 minutes or until the mushrooms have softened. Stir in spinach and remove from heat.
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 (reminder: at 350 degrees) for 30-40 minutes or until the center is set and springy. Serve warm or at room temperature.