January 22, 2021

I was looking through my cupboards yesterday to see what I could whip up for dinner without having to run to the grocery store.  I, like many Americans am watching my cash flow during this pandemic, and paying very close attention to not waste any food.  I had a sweet potato, and a leek that needed to be cooked up.  I did have fish in the freezer, however I could save that for another day.  We had cheese that was about to expire, and I had a frozen pie crust in the freezer.  A quiche!  I will make a quiche!  

I had 7 eggs left, some milk, I can do this!  

I love buying sweet potatoes and leeks because they last so long during the winter and summer months and are super cheap.  Sweet potatoes are also rich in vitamins and minerals, which makes it a superfood.  Leeks also are a superfood with multiple vitamins and minerals.  

If you do not have leeks, you can change them out for onions or shallots since they lend similar flavors.  

Sweet Potato and Leek Quiche

This makes 2 x 9" shallow quiches

1 large sweet potato, peeled, and diced

1 large leek, washed and sliced

2 cloves of garlic, peeled and minced

7 eggs

1/3 cup of milk

8 slices of colby cheese or cheddar 

8 slices of swiss cheese chopped into small pieces

1 tbsp of dried rosemary

salt and pepper to taste

2 pie crusts

1 tbsp Olive oil

Place the sweet potato, leeks, and garlic in a baking dish and drizzle with olive oil, salt and pepper, toss and bake in the oven at 400 DEG Fahrenheit for 1 hour.

In a bowl, crack open the 7 eggs, and drop them into the bowl, discarding the shells, add the milk, rosemary, salt and pepper, and whisk until blended.  

Form the pie crusts into a 9" greased pie tin - place 4 slices of colby cheese / cheddar at the bottom to completely cover the bottom of each pie tin.  

Remove the Sweet potato, leeks and garlic from the oven, and distribute between the two pie crusts evenly and spread out.  

Pour the egg mixture evenly over each pie crust, and dot the top with the chopped pieces of swiss cheese.  

gently fold the edges of the pie crust over the pie into little waves, or crimp.  

Place in the oven at 375 deg Fahrenheit for another 45-55 minutes until pie crust is golden brown.  Remove and let the pie sit a few minutes to cool slightly.  Cut into wedges and serve.  

 

Servings - 4 per pie

510 calories per serving

34% carbs (44 grams)

51% fat (29 grams)

15% protein (20 grams)

Saturated fat - 11.38 g

trans fat - 0

Cholesterol - 235.42 mg

Sodium - 708.84 mg

Potassium - 399.69 mg

Total Carbs - 43.78 g

Dietary Fiber - 4.21 g

Sugars - 5.71 g

Protein 20 g

Vitamin A 220%

Vitamin C 15%

Vitamin D 2%

Calcium 37%

Iron 21%

 

 

 



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