Meatless Friday: Gluten-Free Tomato and Olive Quiche

Our friend Kate O'Hare from our sister ministry, Family Theater Productions, shares a recipe for a gluten-free quiche you can serve at any time of day.

This quiche is made with a sweet potato crust, which is easy to make: slice some sweet potatoes really thin, nuke them with some water until they're tender, sprinkle with some salt, layer in the bottom of a pie pan sprayed with olive oil.

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Gluten-Free Tomato and Olive Quiche

Ingredients

Cooking spray for the pan
1 medium sweet potato (about 9 ounces)
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 teaspoon dried oregano
Sofrito spice to taste
½ cup roasted cherry tomatoes, cut in half
¼ cup roasted red peppers, julienned
¼ cup sliced Kalamata olives
4 large eggs
2 large egg whites
⅔ cup shredded Italian-blend cheese
½ cup low-fat milk
½ teaspoon ground pepper

DIRECTIONS

Spray a glass pie pan with cooking spray.
Peel sweet potato and slice it thinly. Place slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on high 3 or 4 minutes, until tender. Drain. When sweet potatoes are cool enough to handle, arrange slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle with 1/4 teaspoon salt.
Heat oil in a medium skillet over medium heat. Add onion, oregano, and sofrito spice; cook and stir until starting to brown, 3 to 4 minutes. Remove from heat and stir in tomatoes, peppers, and olives. Spread evenly over the sweet potato crust. Preheat oven to 375°F.
Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into 6 wedges.