Tasty and Hasty

Name: Sweet Potato Cauliflower Quiche
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: Mountain Water Ice Block Ice; Bob's Red Mill Dark Rye Flour, Organic; Baby Cauliflower; Land O Lakes Butter, with Olive Oil & Sea Salt; El Guapo Garlic Powder; Lucerne Table Cream, Light; Sargento Creamery Shredded Mozzarella Natural Cheese; Japanese Sweet Potato; Morton Iodized Salt, 26 Ounce

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Sweet Potato Cauliflower Quiche

Serves 815 mins prep90 mins cook

This Sweet Potato Cauliflower Quiche combines the sweetness of sweet potatoes with the nuttiness of cauliflower, set in a flaky pastry crust. Perfect for any meal, it's a delicious vegetarian option that can be made from scratch or with ready-made pie shells.

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Instructions

1: Roast your sweet potato and cauliflower: place on a baking sheet lined with parchment paper. Spray oil and sprinkle salt. Roast at 400 F for 40-50 minutes.

2: Preheat your oven to 350 F. Spread your cold dough on your deep 9” dish, making sure to come up on the sides. Poke holes to avoid it from blowing up. Par-bake for 10 minutes.

3: In a mixing bowl, combine roasted vegetables and the remaining quiche ingredients. Mix well.

4: Pour on your par-baked dough. Place back in the oven for about 1 hour, or until fully set.

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Sweet Potato Cauliflower Quiche

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