Sweet Potato Be-Crusted Quiche & Apple Pie – GF, DF

Why didn’t I think of this?  Do you ever say that?  I say it a lot, but I guess it means that at least I recognize genius when I see it.  In this case, Claire at Just Blither Blather thoughtfully shared her brilliance with the rest of us, and from her Collard Quiche with Sweet Potato Crust, I thought that what is good for the quiche is good for the pie, right?

Well, I hope so.  I’m typing this while sweet potato be-crusted quiche and apple pie are filling the house with wonderful aromas.  I did not follow Claire’s quiche recipe to the letter simply because I didn’t have all of the same ingredients, but hers looked and sounded so fabulous I didn’t want to wait.  I did however follow the crust instructions, and that is the beauty part of this whole experiment because I can think of lots of things to put in this crust!

So check out her recipe for the quiche as well as mine….

Sweet Potato Crusted Apple Pie

Crust:
3 cups shredded sweet potato
1 tsp coconut oil
1 tsp cinnamon
1 Tbsp. maple syrup

Pre-heat oven to 375
Mix together ingredients and press into 9 – 10″ pie plate
Bake for 15 minutes

Filling:
4 apples, chopped into chunks
1/4 cup oats
1/4 cup sugar
1 Tbsp. cinnamon

Pour filling into crust
Cover loosely with aluminum foil
Bake at 375 for about 35 – 45 minutes.  Peek, smell and listen ;-)

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So I started with dessert – it’s a plan that some people swear by….. but don’t worry – there is a main dish as well.

Sweet Potato Crusted Quiche
Crust:
3 cups shredded sweet potato (I used the food processor)
A drizzle of olive oil

Preheat oven to 375.
Mix sweet potato and a little olive oil and press into a 9 – 10″ pie plate
Bake for 15 minutes

Filling:
1 onion, chopped
1 clove of garlic, minced
oil for saute
2 cups of vegetable of choice (I used shredded broccoli stem – yes I am that cheap- and some leeks)
salt and pepper to taste
6 eggs
Splash of water
Saute the onions and garlic until translucent
Add the other veggies you are using and cook til a little tender
Add salt and pepper to taste
Claire used collards which sounds lovely, but I didn’t have any greens available, so I just went with the other veggies.  Use what you like or what yo know your family will eat!
Place veggies in crust after it comes out of the oven
Beat the eggs and splash of water together and pour over veggies
Bake at 375 for 35 – 45 minutes or until set.

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Now we have eaten both of these ‘pies’ and they were both delicious! The pie is (as seems to be the case with my gluten free pie attempts), more of an inverted cobbler, but it is a very tasty inverted cobbler!  The sweet potato gets a bit chewy and crispy along the edges but it can’t hold a wedge together.  We didn’t mind.  The quiche holds together nicely.  It was a delicious meal with extra veggies at the bottom!

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16 responses

    • I think this is indeed a work in progress – it was delicious but I feel there is potential to evolve a mostly vegetable crust that does hang together! I thought you’d like this one :-)

    • Please do! The idea is ripe for expansion, isn’t it? I was even thinking that mashed sweet potatoes with some oat flour or oats might hold together more…. Let us know what you try!

    • Thanks for having us!! It really was tasty – going to try making it a little thicker in a deeper dish next time. I hope you enjoy it!

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