Spring Asparagus Quiche in a Sweet Potato Crust

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Celebrate spring with this delicious asparagus quiche with a gluten free sweet potato crust. This easy quiche is made of 7 ingredients and is perfect for brunch, Easter or any springtime gathering!

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When you think of fresh springtime produce, what vegetable first comes to your mind? To me, it’s asparagus, hands down.

Asparagus fits so well to brunch foods, be it a frittata, an omelette, a tart, a strata or a quiche.

Tender and crisp, fresh and bold with a little sweetish note, asparagus is just perfect for all things quiche! I have a vegan quiche recipe on my blog that is one of my favorites but this time I tried something new and created this sweet potato crust asparagus quiche.

The quiche turned out to be so delicious and surprisingly easy to make. It comes together in about an hour from start to finish and requires only 7 ingredients (I didn’t count salt, pepper and olive oil here, as I guess you have them at home anyway).

Make sure to check recipe variations below for substitutes!

What makes this quiche extra special is just a few spoonfuls of Maille Dijon Originale Mustard. That is exactly what you need to highlight the taste of asparagus.

Make sure to check one more delicious recipe created with Maille mustard, which is Healthy Beet Galette with Goat Cheese.

Make the sweet potato crust:
Preheat the oven and slightly grease a pie pan with olive oil. Peel and thinly slice sweet potatoes, best using a sharp knife or a mandoline slicer.

Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan.

Make sure to cover the pan completely as the sweet potatoes will shrink after baking. Sprinkle with salt and freshly ground black pepper and bake for about 15 minutes.

Why This Recipe Works
This recipe uses only 7 ingredients that are easy to find at any grocery store.
Asparagus combines perfectly with eggs, gruyère and mustard, making this quiche perfect for any brunch menu.
The recipe uses quark instead of traditional milk to make the quiche lighter and to cut off the amount of eggs.
You can be sure that the filling will set after about 35 minutes of baking. No runny middle, guaranteed!

Cook’s Tips
Layer a few extra sweet potato slices to make sure you have enough to cover the bottom and sides of the pie pan. Sweet potatoes will shrink a bit after baking.
If the diameter of your sweet potatoes is too small, slice them lengthwise.
You can cut asparagus and/or lay out any kind of pattern with it.
Store leftovers in the fridge for up to 4 days. To reheat the quiche, simply microwave it or warm it in the oven.

Recipe Variations
You are free to use the traditional whole grain quiche crust like the one I used for my Rustic Ricotta Spinach Quiche.
Instead of quark you can use ricotta, cream cheese or crème fraiche. Each of these options will give you a slightly different consistency and density.
Gruyère is a firm nutty Swiss cheese that also melts well. If you can’t find it in your local grocery store, use Emmental, Appenzeller, Gouda or any other hard cheese.
You can substitute cooking spray for olive oil.
Use dried thyme instead of the fresh one, about 1 teaspoon. Feel free to add your favorite herbs if you don’t like/have thyme

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Spring Asparagus Quiche in a Sweet Potato Crust
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Brunch
Serves: 8 slices
Ingredients
For the sweet potato crust:
  • 3 medium-sized sweet potatoes
  • 1 tablespoon olive oil*
  • Salt
  • Freshly ground black pepper
For the quiche filling:
  • 2 eggs
  • 2 ½ cups or 500 g quark**
  • 2 tablespoons Maille Dijon Originale Mustard
  • 1 cup or 100 g gruyère*** grated
  • 1 tablespoon fresh thyme****
  • Salt
  • Freshly ground black pepper
  • 20 spears green asparagus ends trimmed
Instructions
For the sweet potato crust:
  1. Preheat oven to 370°F or 190°C. Slightly grease a 12 inch or 30 cm pie pan with ½ tablespoon olive oil. Set aside.
  2. Peel and thinly slice sweet potatoes, best using a mandoline slicer. Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan until completely covered. Sprinkle with salt and freshly ground black pepper and bake for 15 minutes.
For the quiche filling:
  1. In a medium-sized deep mixing bowl beat the eggs until foamy. Stir in quark, Maille Dijon Originale Mustard, grated gruyere, thyme and season with salt and freshly ground black pepper.
  2. When the sweet potato crust is ready, lay out half of the asparagus on the crust. Pour the egg mixture over the asparagus and spread into an even layer. Top with the second layer of asparagus. Bake for 35-40 minutes or until the filling is set. Let cool for a few minutes before serving. Enjoy!
Notes
*You can substitute cooking spray for olive oil.
**Instead of quark you can use ricotta, cream cheese or crème fraiche. Each of these options will give you a slightly different consistency and density.
***Gruyère is a firm nutty Swiss cheese that also melts well. If you can’t find it in your local grocery store, use Emmental, Appenzeller, Gouda or any other hard cheese.
****Use dried thyme instead of the fresh one, about 1 teaspoon. Feel free to add your favorite herbs if you don’t like/have thyme.

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