Caramelized Leek Quiche with Sweet Potato Crust
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup mashed sweet potato
250 mL (1 cup) cup all-purpose flour
5 mL (1 tsp.) tsp baking powder
30 mL (2 tbsp.) tbsp Canola oil
60 mL (¼ cup) cup hot water
15 mL (1 tbsp.) tbsp butter
1 leek, cut into strips
15 mL (1 tbsp.) tbsp maple syrup
1 onion, chopped
6 eggs
175 mL (¾ cup) cup milk
125 mL (½ cup) cup grated Gruyère cheese
to taste Salt, to taste
to taste Black pepper, to taste
250 mL (1 cup) cup mashed sweet potato
250 mL (1 cup) cup all-purpose flour
5 mL (1 tsp.) tsp baking powder
30 mL (2 tbsp.) tbsp Canola oil
60 mL (¼ cup) cup hot water
15 mL (1 tbsp.) tbsp butter
1 leek, cut into strips
15 mL (1 tbsp.) tbsp maple syrup
1 onion, chopped
6 eggs
175 mL (¾ cup) cup milk
125 mL (½ cup) cup grated Gruyère cheese
to taste Salt, to taste
to taste Black pepper, to taste
Directions
1Place rack in middle position and preheat oven to 200°C (400°F).
2In a bowl, combine all crust ingredients and knead into a dough. Use your hands to spread the dough into a pie plate. Poke a few holes in the dough with a fork; then bake for 10 to 12 minutes. (The crust will not be fully cooked.)
3Melt butter in a skillet set over medium-high heat. Brush leek strips with maple syrup and grill. Remove and set aside on a plate.
4In the same skillet, brown the chopped onion and chopped leek for 5 minutes over medium-high heat. Transfer to a bowl. Let cool for 5 minutes. Add remaining ingredients except the leek strips. Whisk until combined; then pour the filling mixture into the crust.
5Bake for 30 minutes.
6Remove from the oven and place the leek strips on top. Return quiche to the oven and bake for 5 more minutes.
Tips
1
Tips and tricks: For fast mashed sweet potatoes, pierce the sweet potato with a fork a few times; then microwave for 3 to 5 minutes (depending on size). When the sweet potato is soft to the touch, remove the skin and scrape out the flesh. Since the crust dough will be sticky, it’s a good idea to rinse your hands under hot water before handling it. If you’re hosting Easter dinner this year, consider quiche—it’s always a crowd-pleaser! Here’s the recipe for our vegetarian leek quiche. The sweet potato crust gives it a little touch of sweetness. Add leek and you’ve got a winning combination! Can be frozen Keeps in the refrigerator for 3 to 4 days
Disclaimer
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Personal Note
Personal Note