Quiche with Leeks, Mushrooms and Sweet Potatoes

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.

INGRIDIENT

2 teaspoons olive oil

1 onion, chopped

½ teaspoon dried thyme

2 leeks, white part only, chopped

6 ounces mushrooms, chopped

½ sweet potato, peeled and diced

5 eggs

⅓ cup sour cream

½ teaspoon salt

1 cup heavy whipping cream

1 tablespoon finely shredded Asiago cheese

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

Step: 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.

Step: 3

Add sweet potato; cook and stir until the sweet potato is tender, about 15 minutes. Place mixture in prepared pie dish.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 298 calories; protein 8.8g; carbohydrates 14.5g; fat 23.6g; cholesterol 216mg; sodium 307mg.

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