Ingredients
Scale
- 1 medium sweet potato (peeled and sliced into very thin rounds, approx. 1/8 inch)
- 1 tbsp olive oil
- 1 ½ cups cottage cheese
- 5 large eggs (extra egg helps bind the potato base)
- 1/2 cup milk
- 1/2 cup shredded cheddar
- Salt, pepper, dried sage (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a pie dish heavily to prevent sticking.
- For the crust, layer the sweet potato slices in overlapping circles on the bottom and up the sides of the dish. Brush with olive oil and sprinkle with salt.
- Par-bake the potato crust alone for 15–20 minutes until tender. This step is crucial to avoid a crunchy potato base in the final dish.
- In a medium bowl, whisk together the eggs, cottage cheese, milk, shredded cheddar, and any spices you’re using. Pour this mixture over the roasted potato crust.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes until the quiche is set and lightly golden on top.
Notes
- Par-baking the sweet potato crust ensures it cooks evenly.
- Adjust spices to your preference.
- Let the quiche cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg