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.
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:
Sautéed kale and onions, with olive oil, salt and pepper
quinoa (about 1 1/2 cooked cups)
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.
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.
Chelsea M Latham
When I was a kid my mom would occasionally refer to me as a Reverend, because I had the need to speak so passionately about just about everything. Little did she know that some day I would build a business upon sharing the wisdom that I am so passionate about. So here you go, here are some bits and bobs of thoughts strung together for your enjoyment.