Sweet potato crustless quiche
This is such a great recipe, I really wanted to make a quiche for supper, something quick that would also look good. The sweet potatoes were sitting on the counter, looking very appealing so I decided they had to be the stars of the show.
I checked that I had onion, an assortment of cheeses, and 10 minutes later this beauty of a quiche was already in the oven.
Some recipes I make without thinking twice because they’re always successful, and this quiche is a great supper. I serve it with veggies on the side, a nice soup, which is mandatory in the winter, and it’s a meal fit for a king and queen!
1 English cake pan
3 medium sweet potatoes
80 grams grated cheese of choice
50 grams Kashkaval cheese or similar cheese
250 grams cottage cheese
100 grams flour (3/4 cup)
3/4 tsp baking powder
3 cloves of garlic
Ground black pepper
1 tsp salt
1. Bring a pot of water to a boil. In the meantime, cut the sweet potatoes into small cubes and cook them for 5 minutes in the boiling water. Drain and set aside.
2. Finely dice the onion and the garlic. Heat 2 Tbsp of oil in a pan and sauté the onion for around 2 minutes. Add the garlic for another minute, then remove from the heat.
3. Preheat the oven to 180°C.
4. Grate the potatoes and mix with the other ingredients, including the cubes of sweet potato and the onion. Line a baking pan with parchment paper (not mandatory) and transfer the mixture to the pan in an even layer. Bake uncovered for around 45 minutes.