Today was one of those perfect mornings. I slept in (thanks allergy medicine!), and woke up with a clean house and feeling socially fulfilled, as I’d spent my Friday night cleaning and Saturday having house guests. This left Sunday open and available for me and my cooking and weeding whims. I spent a lovely hour wandering the garden; bonding with our new barn cat; absentmindedly removing woody sorrel and strands of grass from the garden; and picking tomatoes, raspberries, and cucumbers while my french-pressed coffee grew cold. Lukewarm coffee aside, it was an idyllic start to my Sunday.
Feeling the sunshine, and with energy and positivity a-flowin,’ Bombino’s Nomad was my album for the day. Produced by Dan Auerbach, the bluesy guitar of Niger’s Omara “Bombino” Moctar and the North African-influenced melodies (Bombino lived in Algeria and Libya while fleeing violence in Niger), are gorgeous to bop around to.
One of my dearest friends Blaze came to visit a few weeks ago from San Francisco, and she made an incredible quiche for James and I, using grated sweet potato for the crust. Without the recipe, I did a little search online, and found this recipe from Farm Girl Gourmet. I adjust the crust method to simplify, but left all the basic ingredients intact. This was a perfect recipe to stumble across, as my fridge is currently full of goat cheese, and I just traded a few jars of apple-cider vinegar form a neighbor for three dozen eggs. What’s a paltry twelve eggs, when your fridge is stocked with forty? And of course, I’m always ready to use the chives still thriving in the garden!
I’m usually a frittata, rather than a quiche girl myself. I’m lazy about crusts, and I don’t care who knows it. But this sweet potato crust, baked in butter so it is flaky, crispy, and delicious, is just too good a treat to pass up. So here it is.
- 2 cups of grated sweet potato (about two large sweet potatoes)
- 3 Tbsp. melted butter (divided)
- 12 eggs (divided)
- 2 1/2 tsp salt (divided)
- 2 1/2 tsp pepper
- pinch of red pepper flakes
- 1 1/2 cups plain yogurt
- 5 oz. goat cheese
- 5 green onions, finely chopped
- Preheat oven to 450 °.
- After grating the yams, place in a colander and sprinkle with 1 tsp. salt. The salt will pull the moisture from the sweet potatoes. After 5 minutes, gently squeeze the moisture from the sweet potatoes using your hands. Salt again with another tsp., and 5 minutes later, squeeze out as much remaining water as possible.
- Use 1 tbsp. of the butter to heavily butter a 9″ pie pan.
- Mix together one egg, 1 tsp. black pepper, and pinch of red pepper flakes together, then mix together with grated sweet potato.
- Press sweet potato mixture into sides of pie pan, and bake for 30 minutes at 450 °.
- While the crust is cooking, prepare the egg mixture. Mix together 11 eggs, yogurt, goat cheese, green onions, 1/2 tsp. salt, and 1 tsp. black pepper. Whisk to combine.
- Remove crust from oven, and let cool for 10-20 minutes. Reduce oven to 375 °. *Since you’ll likely have the mix done well before now, this is a great time to work on another recipe, clean the kitchen a bit, or sit on your deck in the sunshine with a cup of tea, smiling at life.
- After crust has cooled, reattach to the sides of the pan by pressing fingers into any place the crust has peeled away.
- Slowly pour egg mixture into crust, leaving 1/4″ of room for the egg mixture to expand as it cooks.
- Cook for 30 minutes at 35o °.
- Turn oven to 325 °, and bake an additional 30 minutes.
- Rotate pan 180 °, and cook for an additional 15 minutes.
- Remove from heat, and let cool for 20 minutes before serving.
Serve with a dollop of plain yogurt (or sour cream, if that’s your thing), on the side, and with fresh ground paper or a sprinkle of paprika.