This post is in partnership with the North Carolina SweetPotato Commission! All views are my own: I love sweet potatoes.
I am cooking with so much orange food lately.
That doesn’t sound appetizing, but I mean all the squash, pumpkin and SWEET POTATOES that are in season and totally delightful right about now. Yet even though they’re in season now, sweet potatoes can be enjoyed all year round (and aren’t just good for sweet potato casserole). They can be used in casseroles, made into noodles and make the perfect base for quiche! Who needs flour, butter and the like to make a delicious quiche crust when you have sweet potatoes?!
You guys, this quiche crust is just so exciting.
I first learned about sweet potato quiche crust when I read an issue of Cooking Light magazine, and just had to try it. Sweet potatoes are thinly sliced, coated in oil and a bit of salt and baked until crispy. Then, you just toss together eggs, seasonings and your favorite veggies and voila! Sweet potato quiche that can be breakfast for the entire week. And it’s totally a breakfast you can feel good about.
I used beets and spinach because I wanted all the bright colors, but you could toss in any of your favorite combos. I also added goat cheese because I live in Wisconsin, and… cheese. It makes the quiche filling so creamy, and the splash of balsamic vinegar just takes it to the next level.
This is seriously next-level quiche.
In summary, I freakin’ love sweet potatoes. They’re perfect for this everyday breakfast, but can be used in so very many ways (remember my Spice-Roasted Sweet Potato Wedges?!) and they’re seriously good for ya’. Winner, winner.
You can find the recipe for this Beet & Goat Cheese Sweet Potato Quiche over on the North Carolina SweetPotato Commission’s website! And don’t forget to win a Vitamix for you and a friend!