Sweet Potato Curry Quiche Recipes

ROSEMARY SWEET POTATO QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
• Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat.
• Slice sweet potatoes into 1/4- to 1/2-inch rounds.
• Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese.
• Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
• Bake in the preheated oven until quiches are set in the middle, about 40 minutes.

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Steps:

• If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
• Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
• Add onions, & green chilies. Fry till they turn golden.
• Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
• On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
• While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
• Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
• Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
• Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
• Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

CRUSTLESS CARROT ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
• Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
• Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
• Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
• Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.

SWEET POTATO CRUST QUICHE

Steps:

• Preheat oven to 375 degrees. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
• Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
• While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
• Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
• Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.

CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE

Steps:

• Preheat oven to 200°C (~400F).
• Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.
• Hint and Tip.
• I "know" it is a very American thing to do re "Shake and Bake", but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and "fully coat" the sweet potato with oil, salt and pepper.
• Feel free to substitute other spices on the sweet potato.
• Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.
• NOTE.
• My sweet potato was "lovely and gold brown" at exactly the 15 minute mark.
• Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; "slightly" cool.
• PERSONAL NOTE.
• I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft.
• In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.
• Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir "slightly" so some vegetables "sink" and some vegetables are still "floating" ;-).
• NOTE.
• Can use baking paper or Gluten Free Oil Spray so quiche does not stick.
• Bake for 35-40 minutes until quiche is firm.
• Remove and allow to cool before removing from you quiche pan.
• Hint and Tip.
• If the top starts to get "too brown", cover with al foil and continue baking until done.

SWEET POTATO CURRY QUICHE

Steps:

• mix all ingredients up to salt together add in eggs pour into 9 inch pie pan or into mini muffin pan bake at 350 degrees until brown on top and eggs are set (approx 40 minutes for pie size)