Yummy Yam Quiche
Have you ever wondered what the difference is between yams and sweet potatoes? My intention for this quiche was to bring home sweet potatoes but when I looked at the bag, realized they were yams! So I went to research as this conversation has come up often at our dinner table. I knew they were different varieties but never knew they are not related at all. Yams are native to Africa and Asia. The word yam means “to eat” in African and they are related to lilies. They are harder and contain more starch. Sweet potatoes on the other hand, are slightly softer and belong to the morning glory family. They are native to South America, and have less calories and fat. Sweet potatoes are much higher in Vitamin A. This Quiche will be delicious with yams or sweet potatoes!
Author: Anna Romano
Recipe type: Breakfast
Ingredients
Crust:
- 1 large sweet potato, peeled and grated
- 1 small onion, grated
- 1 egg
- ½ teaspoon sea salt
Filling:
- 1 cup asparagus, chopped into ½ inch pieces
- 2 scallions, chopped into ¼ inch pieces
- 2 cups crimini mushrooms, sliced
- 1-2 tablespoons olive oil
- 1 teaspoon thyme, dried or fresh
- 4 eggs
- ¼ cup milk, your choice, I used almond
- Salt and pepper to taste
- Paprika to sprinkle the top
Instructions
- Preheat oven to 400
- Grate the sweet potato and onion into a medium bowl, then add egg and salt. Combine well and transfer to a 10 inch pie plate. Cook for 15-20 minutes.
- While your crust is cooking, saute the asparagus, scallions, and mushrooms in olive oil for 5 minutes, then add thyme, salt and pepper sautéing for another 3-5 minutes.
- Transfer the mixture to the pie crust.
- Whisk the eggs and milk in a small bowl and pour over the veggies.
- Sprinkle with paprika and return to the oven for 10 minutes at 400, then reduce to 325 for another 30-45 minutes, or until the eggs set.