Quiche with Leeks, Mushrooms and Sweet Potatoes

This easy crustless quiche is always a hit with the family. It's vegetarian but satisfying for those meat-eaters too. Good for breakfast or any meal paired with soup and salad. It's great as leftovers too.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 298 Calories

Ingredients

• ½ teaspoon salt
• 5 eggs
• ⅓ cup sour cream
• 1 cup heavy whipping cream
• 1 onion, chopped
• 2 teaspoons olive oil
• ½ teaspoon dried thyme
• 6 ounces mushrooms, chopped
• 2 leeks, white part only, chopped
• ½ sweet potato, peeled and diced
• 1 tablespoon finely shredded Asiago cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

Step 2

Heat olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Add thyme, leeks, and mushrooms; cook and stir until the onions are cooked through, 5 to 8 minutes.

Step 3

Add sweet potato; cook and stir until the sweet potato is tender, about 15 minutes. Place mixture in prepared pie dish.

Step 4

Combine eggs, sour cream, salt, and cream in a food processor; pulse until smooth. Pour into pie dish and stir slightly to distribute over onion mixture. Top with Asiago cheese.

Step 5

Bake in preheated oven until top is beginning to turn golden brown and center is gently firm, about 45-50 minutes. Let sit a few minutes before cutting. Serve warm.