Quiche w. Sweet Potato Pie Crust Recipe

Sweet Potato Pie Crust

This recipe was adapted from Molly Katsen's Moosewood Cookbook (a favorite of mine).
In a bowl add:
One large sweet potato, peeled then grated. You want about 3 cups
1/3 cup grated or finely sliced onion (about 1/3 of a medium onion)
Salt & Pepper

Mix together in a bowl. Sprinkle in about 1/2 cup flour to help it bind. Add one egg. Mix until very well incorporated.
Spray and flour pie dish

Dump mix into pie dish and pat down evenly. Come up the sides of the dish and create a nice edge. Make sure that the sweet potato isn't too thin.

Bake on 400' for about 25 minutes. Take out of oven and brush (or spray) with some oil or butter. Bake for another 10 minutes until nicely browned.

Quiche-ish filling

At this point you can fill this crust with any quiche that you love and bake is as usual. I am not a huge quiche fan, I prefer more substance and less egg. Below is what I did:

Bottom layer:
Sautéed kale and onions, with olive oil, salt and pepper

Second layer:
quinoa (about 1 1/2 cooked cups)

Third layer:
Goat Cheese. Not to be snobby, but if you are going to use goat cheese in this, get some really good stuff, not the generic stuff you can buy at the store but a log, or a spread. I had one with garlic and dill and it was delicious.

Fourth layer:
​Gently sautéed asparagus. I only slightly cooked it to get the process going and get some salt, pepper and olive oil flavor into them

Top with 7 eggs beaten with a splash of milk, finally more salt, pepper and fresh herbs (I used parsley and basil).

​Let this sit for a few minutes while the egg seeps all the way through. 
Cook at 375' for 35-45 minutes... you want it golden on top and firm to the touch.

​Enjoy!