Breakfast / Brunch
Ham & Cheese Quiche with Sweet Potato Crust
Not a lot of people think of making breakfast and brunch dishes in a cast-iron pan, well, besides the traditional eggs and bacon. This showstopping quiche has a classic ham and cheese filling inside a sweet potato crust.
There's more to these beautiful spuds than meets the eye. High in fiber and low in fat, these healthy potatoes have recently been classified as an "anti-diabetic" food for their ability to stabilize blood sugars. They are also high in vitamins A, B, and C, as well as potassium.
FOR THE CRUST, LAYER:
FOR THE FILLING, SAUTÉ:
Test Kitchen Tip
Arugula leaves seem to come in all different sizes. For ease of eating, give the arugula a rough chop before adding it in.
Preheat oven to 350°. Coat a 10-inch cast-iron skillet with nonstick spray.
For the crust, layer potato slices in skillet (2–3 layers thick), overlapping to completely cover the bottom and sides, trimming slices so they lay flat. Spray potatoes with nonstick spray or brush with olive oil. Transfer crust to oven and bake 20 minutes; remove from oven.
For the filling, sauté onion and garlic in oil in a cast-iron skillet over medium heat until softened, 2–3 minutes.
Whisk together eggs, Cheddar, half-and-half, mustard, thyme, salt, and pepper in a bowl.
Top crust with ham, onion mixture, and arugula; pour in egg mixture.
Bake quiche until center is set, about 40 minutes. Let cool 10 minutes before slicing.
A mandoline makes quick work for turning peeled sweet potatoes into very thin and even slices.
Shingle potato slices, 2–3 layers thick, to cover the bottom of skillet, trimming so they lay flat.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 35%
Cholesterol 177mg 59%
Sodium 340mg 14%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.