Asparagus Scallion Quiche with Sweet Potato Crust
Asparagus Scallion Quiche with Sweet Potato Crust
Ingredients
For the Sweet Potato Crust
- 3 sweet potatoes, peeled and finely shredded
- 1/2 teaspoon salt
- 1 tablespoon butter, melted, for greasing
For the Quiche Filling
- 4 large eggs
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1/2 cup scallions, finely chopped
- 1 cup asparagus, chopped into 1/2-inch pieces
- 2 tablespoons fresh dill, chopped
For Serving (Optional)
- 4 asparagus spears, steamed or blanched
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with the melted butter.
⏱️ 5 min•🌡️ 375
- 2
Place the finely shredded sweet potatoes in a clean kitchen towel or cheesecloth. Sprinkle with 1/2 teaspoon of salt. Gather the edges of the cloth and twist tightly to squeeze out as much liquid as possible from the sweet potatoes. This step is crucial for a crispy crust.
⏱️ 5 min - 3
Transfer the squeezed sweet potato into the greased springform pan. Press firmly and evenly along the bottom and up the sides of the pan to form a crust. Use the bottom of a glass or your fingers to compact and shape the crust.
⏱️ 5 min
- 4
Bake the sweet potato crust for 15 minutes, or until lightly golden and slightly firm. Remove from the oven and set aside.
⏱️ 15 min•🌡️ 375
- 5
While the crust is baking, prepare the filling. In a large mixing bowl, crack the 4 large eggs. Add the softened cream cheese, grated Parmesan cheese, and black pepper. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 5 min
- 6
Fold in the chopped scallions, chopped asparagus, and fresh dill into the egg and cheese mixture. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min
- 7
Pour the quiche filling into the pre-baked sweet potato crust in the springform pan. Spread evenly.
⏱️ 2 min
- 8
Bake for 30-35 minutes, or until the filling is set, the top is golden brown, and the sweet potato crust appears caramelized and crispy around the edges. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375
- 9
Carefully remove the quiche from the oven and let it cool in the pan for 5-10 minutes before releasing the springform sides. This helps the quiche set further and prevents it from cracking.
⏱️ 8 min
- 10
Slice and serve warm, optionally garnished with steamed or blanched asparagus spears.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asparagus Scallion Quiche with Sweet Potato Crust
Ingredients
For the Sweet Potato Crust
- 3 sweet potatoes, peeled and finely shredded
- 1/2 teaspoon salt
- 1 tablespoon butter, melted, for greasing
For the Quiche Filling
- 4 large eggs
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1/2 cup scallions, finely chopped
- 1 cup asparagus, chopped into 1/2-inch pieces
- 2 tablespoons fresh dill, chopped
For Serving (Optional)
- 4 asparagus spears, steamed or blanched
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with the melted butter.
⏱️ 5 min•🌡️ 375 - 2
Place the finely shredded sweet potatoes in a clean kitchen towel or cheesecloth. Sprinkle with 1/2 teaspoon of salt. Gather the edges of the cloth and twist tightly to squeeze out as much liquid as possible from the sweet potatoes. This step is crucial for a crispy crust.
⏱️ 5 min - 3
Transfer the squeezed sweet potato into the greased springform pan. Press firmly and evenly along the bottom and up the sides of the pan to form a crust. Use the bottom of a glass or your fingers to compact and shape the crust.
⏱️ 5 min - 4
Bake the sweet potato crust for 15 minutes, or until lightly golden and slightly firm. Remove from the oven and set aside.
⏱️ 15 min•🌡️ 375 - 5
While the crust is baking, prepare the filling. In a large mixing bowl, crack the 4 large eggs. Add the softened cream cheese, grated Parmesan cheese, and black pepper. Whisk vigorously until the mixture is smooth and well combined.
⏱️ 5 min - 6
Fold in the chopped scallions, chopped asparagus, and fresh dill into the egg and cheese mixture. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min - 7
Pour the quiche filling into the pre-baked sweet potato crust in the springform pan. Spread evenly.
⏱️ 2 min - 8
Bake for 30-35 minutes, or until the filling is set, the top is golden brown, and the sweet potato crust appears caramelized and crispy around the edges. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Carefully remove the quiche from the oven and let it cool in the pan for 5-10 minutes before releasing the springform sides. This helps the quiche set further and prevents it from cracking.
⏱️ 8 min - 10
Slice and serve warm, optionally garnished with steamed or blanched asparagus spears.
⏱️ 2 min