Sweet Potato Cauliflower Quiche

Quiche is ALWAYS a good idea.

But this combo is something else. Totally obsessed with the sweetness from the sweet potato and the nuttiness from the cauliflower.

Pate brisée:

• 2 cups flour

• 1 tsp salt

• 2 sticks very cold butter (or margarine), cubed

• up to 80 ml of ice water (about 1/4 cup)

In the bowl of a food processor, combine flour, salt and cubed butter. Process until combined and crumbly. While motor is running, add water 1 tbsp at a time until rough dough forms. Transfer to a work surface. Split into two parts and wrap each one in plastic. Refrigerate for at least 1h before using.

You can skip that part and use ready made pie shells!

Quiche:

• 16 oz frozen cauliflower

• 1 sweet potato, peeled and cubed

• 4 eggs, beaten

• 1/2 cup heavy cream

• 1 tsp herbed salt (or salt)

• 1 tsp garlic powder

• 3/4 cup shredded mozzarella

DIRECTIONS:

1. Start by roasting your sweet potato and cauliflower: place on a baking sheet lined with parchment paper. Spray oil and sprinkle salt. Roast at 400 F for 40-50 minutes.

2. Preheat your oven to 350 F. Spread your cold dough on your deep 9” dish, making sure to come up on the sides. Poke holes to avoid it from blowing up. Par-bake for 10 minutes.

3. In a mixing bowl, combine roasted vegetables and the remaining quiche ingredients. Mix well.

4. Pour on your par-baked dough. Place back in the oven for about 1 hour, or until fully set.

For full video, click here.

Enjoy,

Guila