We love brunch in our household. A lot. And we love hosting others for brunch even more! This past Sunday we had some friends over after church and I tried a new recipe which I will call Sweet Potato Tomato Basil Quiche. Let me tell you, it does make me quite nervous to serve a dish to guests I have never tried before, but I took a risk and it was well worth it.

The inspiration of this recipe came from a Pinterest find that used tater tots as the crust to a quiche. As I was looking for a wheat based crust alternative, I found Alexia Sweet Potato Tots to be the perfect solution. The other main ingredients of this dish include four eggs and a cup of heavy cream. Other than that, you could feel free to tailor the rest to your taste and preferences. (Note: I did some research on the Alexia brand and most potato/tot products  are gluten free, though the facility uses may have recently changed so you may want to check the packaging to verify.)

Have you ever read an Amelia Bedeila book? Well, if not, check out this childhood book series. This character is wild, fun and extremely lovable. (These are good early reading stage chapter books.) My mom used to call me Amelia Bedelia in the kitchen while I was growing up because I just sort of added ingredients, often without measuring or paying much attention to the exact details of a recipe. (You’ll see, she does this too!) That may make it hard to recount my instructions to you – but don’t you worry, I’ll give you approximations for the seasoning!

Sweet Potato Tomato Basil Quiche

• Servings: 4-6
• Time: 45 minutes
• Difficulty: easy
• Print

A tasty, easy quiche that everyone will enjoy.

Ingredients

1 Bag Alexia Sweet Potato Tots
4 Whole Eggs
1 c. Heavy Cream
¼ tbs. Nutmeg
¼ tbs. Salt
¼ tbs. Black Pepper
½ tbs. Basil
½ c. Mozzarella Cheese
½ Tomato, thinly sliced

Directions

Preheat oven to 425 F. In a pie pan, arrange the sweet potato tots to cover the bottom and side edges. Bake in oven for approximately 10 minutes.

While crust is baking, mix eggs, heavy cream, nutmeg, salt, pepper and basil in a large bowl. After the crust pre-bakes, remove from oven and flatten tots with spatula to create more coverage over the pan. Sprinkle the mozzarella cheese on the top of the crust and pour the egg/cream/spice mixture over the top. Arrange sliced tomatoes on the top. Bake at 375 F for approximately 35 minutes or until center is firm to touch.

Let cool, slice, serve and enjoy!

I assure you, this quiche received a 5-star review from my husband and guests, and I thoroughly enjoyed it as well. Let me know if you try it! I’d love to hear your thoughts and have you share your adaptations if you alter the flavor or toppings.

My sweet and talented friend, Margeaux, offered to bring a dish to contribute to our brunch too. She brought the most delicious homemade granola, plain full-fat yogurt and the most divine organic strawberries. She just shared her  Sugar-Free Cinnamon Coconut Pepita Granola recipe, thankfully. I will most definitely be making this — and you should too. (You’ll also notice that her son, Miles, is incredibly adorable!)

Other brunch notes from Sunday: Three babes at brunch makes for a loud, interactive, fun and messy sit-down meal experience. Beware if you are running late and give your friends the code to your garage door. They may or may not take selfies inside your home while you are not there 🙂 Sharing a beautiful brunch with good conversation makes for a lovely little Sunday.

XOXOXO

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