|Broccoli Mushroom & Cheddar Quiche with Sweet Potato Crust|
What is it about a 'quiche' that is so darn good?
It's a simple thing, this silly-named dish—eggs, vegetables, a little milk, a little cheese. But when put together the right way, with the right ratios and layers of flavor, it becomes so much more than the sum of its parts.
Every dish tells a story in streams and rainbows of words, descriptors that culminate in a feeling and create a memory. For me, quiche is home, Sunday, cozy, gracious, both rustic and elegant, mom. From the response I received when I first shared a picture of this quiche, I'd wager many of y'all would use similar words.
Quiches tug at our heartstrings and warm us from the toes up. And when I set about to make this one, I didn't want to stray too far from the formula I know and love. I wanted a healthier version than the traditional quiche, but I had to keep to the custardy goodness of eggs and the sharp scent of melted cheddar. So instead, I swapped heavy cream for coconut milk, used pastured raise eggs and cheese from grass-fed cows, and I had the most fun create this sweet potato crust! (P.S. There's nothing wrong with heavy cream, but all that dairy can be difficult to digest and hard on your skin as well.)
While the quiche filling absolutely delicious, and you could make it solo as a frittata, the sweet potato crust complements the flavors beautifully, with hints of sweetness and earthiness. I bet it would make a wonderful pizza crust as well!
If you are a lover of quiche and also associate it with warm and fuzzies, this is the modern version that will conjure up those memories, but also make you feel nourished from the inside out.