Mother’s Day Quiche (with a delish sweet potato crust!)

Brunch to celebrate the day dedicated to Mothers is always a fabulous idea. So what do we do? Load up the family into the minivan and all go out to a fancy cafe around 10:30 am and wait 45 minutes because we forgot to make a reservation. Finally we’re seated… but wait… it’s a holiday so of course it’s taking for ever to get our food. It’s here! Aaaaaand it’s cold. We should have just made a beautiful breakfast at home.

For the women who were always making sure there was a plate of food in front of our faces 3x a day, lets treat them to some delicious cuisine to celebrate our appreciation! Without the hustle and bustle. Hey, maybe even in bed. This delicious sweet potato crusted Mother’s Day Quiche will do the trick!

Ingredients:

  • Mother’s Day quiche
  • 2 lb. sweet potatoes, peeled and grated
  • 2 1/2 tsp. Himalayan sea salt, divided
  • 1 1/2 tsp. freshly ground black pepper, divided
  • 1/2 tbsp. Crushed garlic
  • 1/2 cup diced mushrooms
  • 1/2 cup diced asparagus
  • 12 large eggs, divided
  • 1 1/2 cups almond milk
  • 1/2 cup goat cheese
  • 5 green onions, thinly sliced
  • Crushed red pepper flakes

Let’s Make It!

  1. Preheat oven to 450 degrees F.
  2. Butter the sides and bottom of a 9 inch silpat style pie dish. I like using my Demarle pie pan for this. 
  3. Add the grated sweet potatoes to a clean kitchen towel. Gather corners together and squeeze out excess water over the sink. 
  4. Add the sweet potatoes to a large bowl. In another small bowl whisk together 1 egg, 2 teaspoons salt, 1/2 tbsp. Crushed garlic, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Pour over sweet potatoes and toss lightly to coat. Press into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool. 
  5. Turn oven down to 375 degrees F.
  6. In a large bowl, add 11 eggs, almond milk, asparagus, mushrooms, goat cheese, green onions, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk well to combine. 
  7. Add the egg mixture without overfilling beyond the crust. Bake 30 minutes. Turn heat down to 350 degrees F and bake 20 minutes. Rotate the pan and continue cooking 20 minutes more. Allow to rest 20 minutes before serving.

This 20 minutes is when you take the time to set the flowers on the table, bust out the photo albums to laugh about memories and make the coffee. There’s two scientific proofs it’s morning: 1. The sun is rising. 2. There’s coffee brewing. Ha! Time to eat and I hope you and your mother, mother of your children, and all the women around the table enjoy this delicious homemade breakfast.

If you loved the recipe, post this recipe card on your socials!

And don’t forget to follow me on social media where you can see more recipes and encouragement for a healthy lifestyle!

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