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Smoked Rosemary Quiche and Sweet Potato Crust

Posted at 11:45 AM, May 19, 2016
and last updated 2016-05-19 12:45:45-04

Summer Wenger of Local Roots Market prepares a Smoked Rosemary Quiche and Sweet Potato Crust.

See more at www.localrootsmarket.com.

Smoked Rosemary Quiche and Sweet Potato Crust
2 medium to large sweet potatoes peeled and sliced thin
Olive oil
Salt and Pepper
5 farm fresh eggs beaten
2 cups greens of your choice
2 cloves of garlic crushed and minced
1/2 medium red onion quartered and sliced
1 cup sliced mushrooms
1/2 a thinly sliced red pepper
6oz  Shredded Jason Weibe Raw cheddar cheese
1/2 t. of Wood and Salt Rosemary Smoked Sea Salt
1/2 teaspoon of fresh rosemary
Directions
1.                Preheat the oven to 400° Fahrenheit.
2.                Grease a clear glass pie 9" pan with olive or coconut oil.
3.                Layer the sliced sweet potatoes in a circular pattern overlapping each other and covering the entire surface area of the pie plate.
4.                Bake in the oven for 20 minutes. The remove from oven and lower heat to 375° Fahrenheit. 
5.                Meanwhile heat a skillet over medium-high heat and add olive oil, onion, garlic, mushroom, and red pepper, sauté for 2 minutes then add greens, rosemary, and smoked salt and sauté for 2 more minutes. 
6.                Remove Veggies from heat and let cool.
7.                Crack the eggs into a bowl and add a pinch of salt and pepper whisk until well mixed and bubbly
8.                Stir in the raw cheddar shreds and add veggie mixture stirring until well combined
9.                Pour egg, raw cheddar, and veggie mixture into the sweet potato crust and bake for 30 to 35 minutes until egg is set and top of quiche is golden brown.
10.              Serve warm. Get creative and garnish with your favorite hot sauce or salsa.