Autumn pumpkin and sweet potato quiche (with mashed potato crust)

Have you noticed how just about everything is pumpkin-flavored nowadays?

I decided I needed to finally jump on the bandwagon and am SO GLAD I did because this autumn pumpkin and sweet potato quiche is amazingly yummy! It is both savory and sweet, and extremely satiating.

What you will need:

  • 6 medium-sized organic potatoes (it is recommended to buy organic since potatoes have a high level of trace pesticides)
  • 1/2 cup grated sweet potato
  • 1/2 cup pumpkin puree
  • 1/2 cup additional filling of your choice (I settled on corn, diced tomatoes, and shredded chicken)
  • 4 medium-sized eggs
  • 1/2 teaspoon of cinnamon

Directions:

The potato crust not only makes this recipe gluten-free, but it also turns it into the ultimate fall comfort food. Peel and cut the potatoes into quarters. Bring a pot of water to a boil and throw in (not literally) the potatoes. Boil for 25-20 minutes, testing the tenderness with a fork. When the fork easily slides into the potatoes, they are fully cooked. Drain the water and mash the potatoes (preferably with a hand-mixer) until pasty. Grease your pie dish, and then push the mashed potatoes along the edge of the dish to form the crust. Bake the crust for 20 minutes at 400ºF.

Mix together your grated sweet potato, pumpkin puree, additional filling, cinnamon, and eggs. Pour the mixture into the crust (after it has been baked for 20 minutes) and bake the quiche for 30-35 minutes at 350ºF. Insert a knife into the center of the quiche to make sure it is fully cooked (if the knife comes out clean, it should be fully cooked).

Let the quiche cool for 10 minutes, lightly sprinkle some additional cinnamon on top, serve, and enjoy!

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