Leek and Bleu Cheese Quiche with Sweet Potato Crust

 

This is my second try at a recipe that more or less came to me in a dream some seven or eight years ago. The crust didn’t come out well the first time. Well, years later, I had some sweet potatoes lying around, and a few modifications later, lo and behold, it worked!

Sweet Potato Crust:
2 cups cooked, mashed sweet potatoes
2 tbs butter
1 cup white flour
1/2 cup wheat germ
pinch of salt

Filling:
Olive oil for sautéing
1 small onion, sliced
2 leeks, sliced
3 shallots, sliced
4 cloves garlic, sliced
1.5 tsp thyme
salt and freshly ground pepper
1/2 cup grated Emmental cheese (or other sharp cheese)
3/4 cup Bleu cheese, crumbled

Custard:
3 eggs
3/4 cup milk

Paprika for dusting

1) Mix crust ingredients, and spread in greased pie pan using a rubber spatula
2) Brush top with olive oil
3) Pre-bake at 375º for about 15 minutes
4) Sauté onion, shallots, leeks, garlic, and thyme
5) Add salt and pepper to taste
6) Sprinkle grated Emmental in bottom of pre-baked crust
7) Add leek mixture
8) Sprinkle Bleu cheese on leek mixture
9) Beat together eggs and milk to prepare custard
10) Pour custard over filling
11) Dust top with paprika
12) Bake at 375º for about 45 minutes, until cooked through and brown on top

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