Sweet Potato, Beet and Goat Cheese Quiche

The main event of our Mother's Day Brunch menu this vegetable loaded quiche is sure to please the whole family! It's a simple dish that you can make in advance and transport to mom's on Mother's Day morning. Any vegetables can be switched out for your favorites, you can even add cooked bacon or ham into the quiche.



Ingredients: (Makes two Quiches)

- Two Pie Crusts

- 12 Eggs

- 1 pint of Heavy Whipping Cream

- 1 Sweet Potato, Large Diced

- 2 Medium-Large Beets, Large Diced

- 1/4 Cup Olive Oil

- 10 oz Goat Cheese

- 1 Cup Shredded Cheese (we used Mozzarella)

- 1/2 Head Broccoli, diced

- 1/2 Cup Parlsey, chopped

- 1/4 Cup IT SAUCE Criolla Hot Sauce

- Salt and Pepper to Taste

- Chives to garnish

How to Make the Quiches:

1. Toss your Sweet Potatoes and beets in Olive oil, Salt and Pepper and roast in a 375 Degree oven for about 25 minutes until slightly tender. (Par-cooked)

2. Set your pie crusts out in front of you and split your vegetables, parsley and cheeses between the two pies, crumbling the goat cheese as you add.

3. Add Eggs, Whipping Cream, Criolla, Salt and Pepper to a stand mixer or bowl with hand mixer. Mix until fully combined.

4. Pour Egg mixture over the top of the vegetables/cheeses in your pie crusts. Filling right up to where the crust begins.

5. Place your two Quiches on a sheet tray before placing in the oven to catch any spillage that may occur. Cook at 375 for approximately 30 minutes, or until it has set in the middle. At this point you can enjoy or you can store in the fridge to be reheated another day.

*If you are making this quiche far in advance from when you plan to eat it, these quiches do freeze and thaw really nicely.