A delicious and ridiculously easy Asparagus Quiche recipe made the low carb way with a healthy sweet potato crust. Filled with roasted asparagus and two different kinds of cheese, this quiche is an ideal meal for any time of the day!
Lightly grease a 12 inch pie pan with 1 teaspoon of olive or avocado oil and set aside. Peel the sweet potatoes and thinly slice using a mandolin slicer. Layer the sweet potato slices on the bottom and against the sides of the prepared pie pan, overlapping them because they will shrink while cooking. Sprinkle a little salt and pepper over the slices and bake for 15 minutes.
FOR THE QUICHE FILLING:
After the sweet potato crust is finished baking, remove from the oven and set aside. Turn the oven's temperature up to 425F/218C. Place the 8 asparagus spears on a baking sheet and lightly coat with the remaining teaspoon of olive or avocado oil. Roast for 5 minutes. Remove from the oven, set aside, and decrease the oven temperature back down to 370F/190C.
Prepare the filling by beating 4 eggs in a medium bowl. Add the 1 ½ cups of feta cheese, ⅔ cup of cottage cheese, ½ cup of heavy cream, and salt and pepper.
Pour the egg mixture over prepared the sweet potato crust, then lay the roasted asparagus spears on the top. Bake for 30 minutes, or until the filling is set.
Serve immediately or at room temperature
Store leftover quiche in a tightly covered container in the refrigerator for 3-4 days
Eat leftover quiche straight from the refrigerator or reheat slices in the microwave for 1-2 minutes or in a 350F degree oven for 5 minutes, or until heated through
For longer storage, can freeze up to 1-2 months. Wrap individual slices of quiche in freezer paper or plastic wrap and foil, then place in a freezer proof bag
Don’t worry about thawing frozen quiche before reheating. Just unwrap the slices and place on a baking sheet, in a preheated 350F degree oven, and bake for 10-12 minutes, or until heated through