This shiitake, onion, and sweet potato quiche is filled with immune boosting properties thanks to the high vitamin D content of the shiitakes, the antioxidant power of the oignons, and the sweet potatoes filled with vitamin C (although some is destroyed during cooking) and connective tissue supporting beta-carotene.

This Shiitake, sweet potato quiche is perfect as an autumn breakfast dish, lunch or for dinner. And this one is lactose free and gluten free thanks to the coconut cream and the sweet potato slices replacing a flour-based crust.

Ingredients

1-2 sweet potatoes (size depending)

2 tablespoons olive oil

2 cups shiitake mushrooms

2 onions

1.5 cup (350ml) coconut milk/cream

2 eggs

Salt and pepper

Recipe

Preheat the oven to 350ºF/180ºC.

Peel and slice the sweet potatoes into as thin slices as possible (a mandolin is great tool for this , but otherwise take your time and slice the sweet potatoes thin enough so they’re flexible).

Coat the inside of a springboard cake pan with olive oil and lay the sweet potato slices in concentrate circles along the bottom of the pan (overlapping) and then a layer along the sides with the slices overlapping as well. Set aside.

Dice the onions and shiitake (reserving several shiitake whole to decorate the top of the quiche) and sautée with 1 tablespoon olive oil until softened, and the onions translucent and a little grilled. Salt and pepper to your liking.

Add the coconut cream and continue to cook on a low flame to allow the mixture to reduce by a quarter until thick and creamy.

Take the pan off the stove and whisk in the eggs.

Slowly pour the onion and shiitake filling into the sweet potato crust. Top with decorative shiitakes and drizzle a little olive oil over these mushrooms to crisp them up in the oven.

Bake for about 30 minutes until the filling is set and the top of the quiche is a little grilled.

Serve hot or cold any time of day!