Ingredients
- Sweet potatoes
- Any veggies you want in the quiche (I typically enjoy any combination of mushrooms, broccoli, grated carrots, zucchini, summer squash, grated beets, greens, and any extra sweet potatoes)
- Garlic (lots of it J)
- Cherry tomatoes
- Eggs (6-9)
- Milk
- Swiss Cheese (32oz)
- Goat Cheese
- Salt
- Peppers
- Cumin
- Paprika
- Oregano
- If you want meat, spicey Italian sausage is also a nice addition
Instructions
- Slice up sweet potato into thin disks
- Oil a pyrex baking sheet (I usually use a 9 x 11 I think). Lay potato disks overlapping along the bottom and around the sides. Sprinkle with oil, salt and pepper.
- Bake potatoes for 10-15 minutes until soft.
- Grate some swiss cheese over potatoes to make a small layer of cheese (helps potatoes stick together).
- Sautee vegetables and garlic with salt and pepper until soft. Add vegetables to pyrex over potatoes. Also add meat at this point if you’re including it.
- Mix together eggs, milk, and the remainder of the swiss cheese. Add salt pepper, cumin, paprika, oregano and any other spices that might seem tasty. Mix all together and pour over the vegetables until it’s level with the surface of the veggies. I sometimes will mix up more if it doesn’t fully cover the veggies the first time.
- Dollop goat cheese across the top. Place cherry tomatoes cut side up across the top.
- Bake for 30-40 minutes until the middle no longer jiggles when you take it out.