April 15, 2016 Queen of All Quiche April 15, 2016/ Kathryn Walton It's 5pm. I've been writing my PhD qualifying exams all day. I'm brain dead and starving. I need to eat ASAP, but aside from some limp spinach in the fridge, a couple of eggs, a tomato and two past-prime sweet potatoes (how lame), we have no food. At this point we usually just say ****it and order something off of Just Eat, but after a day of sitting in front of my computer, I was actually itchy to do something. And then it hit me- as long as you have eggs, you have a meal! I'm not really into calling anything a 'super-food', as I prefer to focus on specific nutrients, ensuring variety in the foods I choose. However, eggs are pretty amazing. One egg provides 6g of high quality protein, 50% of your daily vitamin B12 requirements and 1 4 other nutrients (vit A, D, E, folate, iron and zinc to name a few)! Not only are they super nutritious (yolk and all), but they are also so versatile and allow for easy meal prep. This recipe has easily become a family fav and it takes just 40 mins from start to table! Using sweet potatoes for the crust adds a unique twist and added nutrients (also gluten-free if that's your thing). Next time you think you have no food, check again and get creative- we certainly surprised ourselves. The best part of this recipe is you can really play around with the ingredients depending on what you have available or is in season- mushrooms, leeks, asparagus, spinach, tomatoes, ham, bacon etc. etc., would all make delicious fillings! Sweet potato crust before going into the oven. Try to overlap the potato 'coins' as much as possible so that the egg mixture does not leek through too much! Enjoy! - Kathryn Quiche with a Sweet-Potato CrustIngredients (serves 4): 2-3 large sweet potatoes (depending on the size of your baking dish (I used 2 and my dish is about 9")2 tbsp olive oil 1 cooking onion, diced1 clove garlic, minced 6 mushrooms 2 cups spinach (fresh or frozen- if using frozen thaw in advance and squeeze between paper towels to remove excess moisture) 6 eggs 1/4 cup milk 1 cup mozzarella cheese, grated 1/4 cup parmesan cheese salt and pepper to taste 1 tomato sliced Directions: Preheat oven to 400 degrees celsius. Wash sweet potatoes well and cut into coins. Overlap along the bottom of a shallow baking dish (see above). For the sides of the 'crust', I cut the potato coins in half and then layered along the edges of the dish. Brush with 1 tbsp olive oil and cook in the oven 20 minutes. Meanwhile, in a frying pan, cook onion and garlic in remaining olive oil until softened. Add mushrooms and continue stir-frying until cooked. Add spinach, stirring until wilted. Take off heat. In a liquid measuring cup, beat eggs until mixed and add milk. Season with salt and pepper and any other seasoning you like (rosemary would be good!). Combine with vegetable mixture and then pour over sweet potato crust. Sprinkle grated cheese and parmesan cheese over the quiche. Arrange tomatoes and any extra sweet potato coins on top. Bake in oven for 20-25 minutes or until middle of quiche is cooked. Bon Appetite!