Pesto Quiche Tart

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Gluten, who eats it, right? While I don’t have a gluten issue, a bunch of my friends seem to have some sort of gluten sensitivity. I’ve personally been eating less gluteny things just because my body hasn’t been craving it, so when it was time to bring something to a Shabbat potluck (or Shabbatluck as I’ve dubbed it), I was scratching my head trying to come up with something gluten free and Kosher. Kosher is kind of difficult for me personally because I have to stop and think about what I’m combining in a dish (like, meat + dairy is a no-no, and pork is out of the question). But toss in gluten-free and Sherlock Jane is on the case! So I figured I’d take a page from the Paleo/Primal cookbook and use sweet potatoes as the crust. I kind of hate labeling foods as paleo, but it’s an easy tag to generally figure out something is crap-free in terms of ingredients. So this is paleoish. or Paleish.

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Start with a tart pan and a shredded sweet potato mixed with some eggs and whatever other seasonings you want to toss in there. I bought this Fox Run 10″ tart pan off of Amazon. It’s a pretty crappy tart pan – doesn’t conduct heat very well for baking, so make sure you’ve got a pizza stone underneath it for true tarts to have even levels of heat through the center. For stuff like this it doesn’t really matter, though. We’re not making anything temperamental here

Any way, press your shredded sweet potato into the pan and bake it at 350F until it looks like this:

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Something like 15-25 minutes, depending on your oven and the amount of sweet potato shreds you’ve got going on. I went pretty sparse, and that became evident when they dried out while cooking (which is good, we want to remove some of that moisture to make a crust. But whatever, because only a psycho flips over their quiche to inspect the crust during a pot luck.

Any way, get out your eggs and milk (or cream), whisk them together, then shred some cheese (see, this is where Albany Jane checks out from Paleo-ville) and pour all of that over the crust. If it looks low in the pan, mix up a little more. Then blop some pesto on top. I had some pesto in the freezer from the summer. Man, it was nice to get a little blast of summer in the pan.

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Cook it at 350F until it sets in the center, somewhere in the 35-45 minute range. If you’re worried about leakage, flip over a baking sheet to catch any drips.

This was a potluck HIT! I was happily surprised. Usually the healthier/gluten-free/paleo dishes at a potluck get picked over, but I heard people asking for slices of this at dinner, so it was neat to see the “healthyish” dish have to get cut into smaller slices not because people wanted to be polite and try it, but because everyone really wanted a bite and liked it.

I’m not such an egg-as-a-main/quiche person myself, so I’d like to play around with this sweet potato crust concept with other savory “pie” type dishes, and sweet dishes.

6 comments
  1. Hi, I’m Burnt My Fingers and I eat gluten… also known as bread. I have respect for anyone with a celiac issue and your sweet potato crust for the quiche seems brilliant. But I just want to point out that after they tired of chasing down animals, our paso ancestors cultivated emmer, einkorn and other glutinaceous grains and that was how gluten became part of “civilized” diet.

  2. Very brilliant looking bake! Looks very delicious too! =)

  3. Good points, Otis!
    Wait, I’m not supposed to be hunting my loaves of bread? 😉

  4. If you see what looks like a loaf of bread in the wild, put your spear through it before it gets away. It might be a hedgehog, or even a succulent eohippus!

    And of course that should have been “pale” above.

  5. Lorres said:

    The shredded sweet potato crust is brilliant! I’m so glad you passed along the idea and included photos!

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