Sweet Potato Crust Quiche with Leeks

This quiche was the main dish for our dinner during winter storm Harper. The bad weather hit during a three-day weekend for us so it was nice to cancel all of our plans and just stay home. Sunday night one of our friends was going stir-crazy and came over for dinner. This quiche (and the kale + potato nuggets from yesterday) make for an easy and effortless meal, however, this quiche took way longer to bake than we anticipated. I'm not sure if it was my oven or something else because I've never had an issue like this before. The sweet potato crust added an extra dimension of flavor and flair, and it certainly looked great in the finished product.

Slightly adapted from Meaningful Eats.

Ingredients:

For the Crust:

-2 large sweet potatoes, peeled and grated on a large-holed box grater

-2 teaspoons salt

-1 teaspoon pepper

-pinch crushed red pepper flakes

-1 egg, whisked

For the Filling:

-1 leek, white and green parts washed and thinly sliced

-1 tablespoon butter

-8 eggs

-1/2 teaspoon salt

-1/2 teaspoon pepper

-1/4 cup heavy cream

-2 tablespoons mustard

-4 ounces herbed goat cheese, crumbled

Preheat your oven to 450 degrees. Spray the bottom and sides of a 9-inch springform pan with cooking spray and cut parchment paper to line the pan (a circle for the bottom and a rectangle for the sides). Spray the parchment paper with more cooking spray.

Squeeze the excess water out of the grated sweet potatoes and mix them with the whisked egg, 2 teaspoons of salt, 1 teaspoon of black pepper, and red pepper flakes to taste. Mix to thoroughly combine and then press the sweet potato mixture into the springform pan to form a crust (pressed into the bottom and sides). Place the springform pan onto a rimmed baking sheet and bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes.

While the sweet potato crust is baking heat the butter over medium heat. Add the leeks and season with salt and pepper. Cook until softened. Set aside.

Turn the oven down to 350 degrees.

Whisk together the eggs, salt, pepper, cream, and mustard. Add the cooled leeks and half of the goat cheese. Stir to combine. Pour the egg filling into the pre-baked sweet potato crust and top with the remaining goat cheese.

Bake 30-50 minutes (it took 50 minutes at least for our filling to set, up until that point it was a liquid mess). Remove from the oven and allow the quiche to set for 20 minutes before serving.