There were a couple things I particularly liked about this recipe. One is the inclusion of nutmeg and tamari. This is an extremely creative way to use both and the end product is great! Nutmeg does have a peppery bite, and tamari lends saltiness plus an extra savoriness. The sweet potato crust is a perfect alternative to labor intensive gluten-free crusts. Enjoy!
Ingredients:
2 medium sweet potatoes, peeled and sliced in very thin rounds
1 leek, thinly sliced (just the lighter parts, not the dark green)
2 cups chopped mushrooms (about 10 mushrooms)
1 Tbsp. wheat-free tamari (or if you are okay wit
2 oz. fresh goat cheese
3 large eggs
1 cup unsweetened almond milk
1/4 tsp. nutmeg
1/4 tsp. ground black pepper
dash of salt, less than 1/4 tsp. (optional)
Directions:
From The Daily Dietribe
Ingredients:
2 medium sweet potatoes, peeled and sliced in very thin rounds
1 leek, thinly sliced (just the lighter parts, not the dark green)
2 cups chopped mushrooms (about 10 mushrooms)
1 Tbsp. wheat-free tamari (or if you are okay wit
2 oz. fresh goat cheese
3 large eggs
1 cup unsweetened almond milk
1/4 tsp. nutmeg
1/4 tsp. ground black pepper
dash of salt, less than 1/4 tsp. (optional)
Directions:
- Preheat the oven to 375 degrees.
- Spray a 10.5 in. pie pan with oil. Layer the slices of sweet potato in it as if it were a crust. Bake in the oven for 25 minutes and then set aside.
- While the sweet potatoes are baking, spray a saute pan with oil. Over medium heat, saute the leeks for 2-3 minutes. Add the mushrooms and tamari, and saute another 6-7 minutes, until the leeks are translucent and the mushrooms are cooked through. Spread this mixture over the sweet potatoes (once they've been baked).
- Cut up the goat cheese into little bits and layer it on top of the quiche.
- In a mixing bowl, whisk together the eggs, almond milk, nutmeg, and black pepper (and salt if adding). Pour over the quiche evenly.
- Bake at 375 for 40 minutes.
From The Daily Dietribe
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