This might be the prettiest crust I’ve ever made. It kind of looks like dainty little flower petals, and I’m not going to lie to you, I’m dang proud of it.
The key to this recipe is using a mandoline slicer. Unless you have the knife skills of a ninja (which I can assure you, I don’t), you probably aren’t capable of cutting slices of sweet potato 1/16 inch thick. For the record: I don’t support you trying this because I can’t condone you probably losing fingers. (Off the record: if you can do this, PLEASE send me a video, I will be very impressed.)
Anyway, the mandoline slicer… it lets you cut paper thin slices for everything from homemade potato chips to cucumber slices to french fries to the delicate little sweet potato slices for this delicious quiche crust.
Something about the sweetness from the crust with the savory filling, the delicateness of the sweet potato slices with the richness of the quiche filling. My mouth is literally watering right now thinking about it.
This is great as a main course, it works well as a side dish, and don’t even get me started on the convenience of leftover quiche for a quick next-day breakfast. Versatile. Filling. Healthy. Delish. Make you some!
[cooked-recipe id=”708″]
