A few weekends ago, we had some friends visiting from out of town. We had tossed around the idea of going out to brunch but with a toddler around, going out for a meal at a restaurant is far from enjoyable these days. We decided to invite our friends over to our place instead, that way Everett could run around and play trains while we sat and enjoyed conversations over hot coffee, quiche, and muffins.
I decided to make a leek and sweet potato quiche with a quinoa crust, along with chocolate chip almond flour muffins. Filled with tasty autumn vegetables and creamy, flavorful goat cheese, the quiche turned out delicious. The quinoa crust gave it an interestingly nutty flavor and was lighter than a traditional wheat crust. As for the muffins, I will have to save them for another post because they may just take the stage.
Quinoa is a complete protein, which makes it an exceptional staple for vegans and vegetarians alike. Sweet potatoes contain vitamins A and C, fiber, copper, iron, and potassium, making this a wonderful breakfast food. Additionally, sweet potatoes make a great food for athletes, which can be enjoyed before a workout for fuel and after a workout for recovery.
Sweet Potato Quiche
¾ cup quinoa, rinsed
1 ½ cups water
Pinch of salt
1 medium sweet potato
3 sprigs fresh thyme
¼ cup unsweetened plain almond milk
4 ounces goat cheese
Salt and pepper
Preheat oven to 425 degrees. Add rinsed quinoa and water to a pot and bring to a boil. Once boiling, reduce to a simmer and cover, allowing to cook for about 15 minutes, until all of the water is absorbed. Allow to cool to room temperature.*
Meanwhile, dice the sweet potatoes and finely cut the leek into little circles. Spread the sweet potato and leek onto a baking sheet, drizzle with olive oil, and sprinkle with salt. Add the thyme and toss everything together. Roast veggies for about 15 minutes, flipping them halfway through. The potatoes should be fork-tender when done cooking.
Reduce the heat of the oven to 325 degrees.
Once cooled, mix the quinoa with an egg and salt. Stir until combined. Press the quinoa mixture into a lightly oiled pie plate and place in the oven to cook for 10 minutes.
While the crust is cooking, combine roasted veggies, eggs, almond milk, and goat cheese in a large bowl and beat together. Add any additional spices or herbs at this time.
Pour filling into crust and bake for 30-40 minutes, until the quiche is golden brown and the middle is set. Serve alongside hot coffee and pleasant company. Enjoy!
*Make sure the quinoa has completely cooled until room temperature before adding the egg, otherwise it will scramble.
Adapted from Dishing Up The Dirt.