Summer Squash, Corn, and Onion Quiche with Sweet Potato Crust
Swapping sweet potatoes for a pastry crust helps you get more vegetables into your day. It also cuts down on calories and saturated fat and adds a hefty dose of vitamins A and C to each slice of quiche.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes to 1 hour
Total Time: About 1 hour
1 pound sweet potatoes, peeled
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 cup yellow onion, peeled and thinly sliced
1 cup of yellow squash, thinly sliced
1 cup fresh or frozen corn kernels
½ cup shredded Italian blend cheese
6 large eggs
½ cup half and half
2 teaspoons dried parsley
¼ cup green onion, sliced
Preheat the oven to 375℉.
Use a food processor or handheld grater to shred sweet potatoes. Toss the shredded sweet potatoes with the olive oil, garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake the crust in the oven for 20 minutes, then remove the pan from the oven.
Arrange the sliced onion, squash, and corn in the bottom of the sweet potato crust. Sprinkle the cheese evenly over the vegetables.
In a medium mixing bowl, beat the eggs with the half and half, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon ground black pepper. Pour the egg mixture over the vegetables and cheese and sprinkle the sliced green onions over the top.
Return the pan to the oven and bake for 40 minutes or until the center of the egg mixture is set. Slice into wedges and serve.
For ⅙ of quiche
Fat: 14 grams
Saturated Fat: 6 grams
Cholesterol: 205 milligrams
Sodium: 554 milligrams
Carbohydrate: 19 grams
Fiber: 2.5 grams
Sugar: 7 grams
Added Sugar: 0 grams
Protein: 11 grams
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