Ham, Mushroom & Leek Sweet Potato Crust Quiche

Ham, Mushroom & Leek Sweet Potato Crust Quiche

This Ham, Mushroom & Leek Sweet Potato Crust Quiche is the perfect way to use up your Spring produce! It also makes a great Mother’s Day or Easter brunch recipe.

Ingredients

  • 2 sweet potatoes, but in 2-inch slices
  • 1 tablespoon olive oil
  • 1 cup diced ham
  • 2 large leeks, cut in half and thinly sliced
  • 1 cup mushrooms, chopped
  • 1 bunch collard greens, chopped
  • 1 cup feta cheese
  • 6 large eggs
  • 3/4 cup half and half
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a pie pan with non-stick spray. Arrange sweet potatoes in an even layer to cover the bottom of the pan. Cut some of the largest slices in half to arrange on the sides of the pan, so they cover about 1/2 the height of the pan.
  3. Spray aluminum foil on one side and press to cover the sweet potatoes. Hold down with pie weights or an oven-safe container or bowl. Bake for 18-20 minutes or until sweet potatoes are starting to brown.
  4. Meanwhile, heat oil in a large skillet. Saute the ham and leeks until leeks are soft. Add in the mushrooms and collard greens and cook until greens start to wilt.
  5. Pour the vegetable mixture evenly in the pie pan over the sweet potatoes. Sprinkle with feta.
  6. In a separate bowl, whisk together eggs, half and half, cayenne pepper, nutmeg, salt and pepper. Pour the egg mixture over the vegetable mixture.
  7. Bake for about 40 minutes until the top of the quiche is golden. Slice and enjoy!