Quiche with Leeks, Mushrooms and Sweet Potatoes

Quiche with Leeks, Mushrooms and Sweet Potatoes

3
Jeannine 3

"This easy crustless quiche is always a hit with the family. It's vegetarian but satisfying for those meat-eaters too. Good for breakfast or any meal paired with soup and salad. It's great as leftovers too."

Ingredients 1 h 35 m {{adjustedServings}} servings 298 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
  2. Heat olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Add thyme, leeks, and mushrooms; cook and stir until the onions are cooked through, 5 to 8 minutes.
  3. Add sweet potato; cook and stir until the sweet potato is tender, about 15 minutes. Place mixture in prepared pie dish.
  4. Combine eggs, sour cream, salt, and cream in a food processor; pulse until smooth. Pour into pie dish and stir slightly to distribute over onion mixture. Top with Asiago cheese.
  5. Bake in preheated oven until top is beginning to turn golden brown and center is gently firm, about 45-50 minutes. Let sit a few minutes before cutting. Serve warm.
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Reviews 3

  1. 6 Ratings

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Colleenjoanc
12/3/2013

Yum. I used a whole sweet potato and less onion. Instead of heavy cream I used half and half. And parm for the cheese.

Michele
6/18/2013

pretty good, used sweet potato so it was kinda sweet

CarolynC
1/2/2015

Everyone in the family enjoyed this. I made some mini quiches as well. Yum!