Here in New Orleans we take Mardi Gras pretty seriously. There are parades, trips to the French Quarter, crawfish boils and lots of cocktails! It’s the last “Hoorah” before lent starts and boy do we do it big! Needless to say, with king cakes back in season and the smell of beignets in the air sometimes it’s hard to get back into the swing of things post Mardi Gras! Let’s not kid ourselves if you live in New Orleans January 1st probably isn’t the best time to start that new lifestyle change you committed to. This year February 18th marks the new beginning of 2015 for me! I’ve re-committed myself to becoming 100% gluten free, continuously moving towards a vegetarian lifestyle and doing my best to cut down on dairy as much as possible! With every new beginning comes fresh and reformative ideas. For me this means NEW and improved recipes! I’ve been getting creative in the kitchen the past 2 weeks and am ready to share! Get your aprons on people it’s about to get delicious up in here!
Black bean and corn quiche with a Sweet potato crust Cheddar and salsa finish topped with fresh guacamole
(Warning: this dish is #glutenfree #vegetarian and the Best mouthful you will ever have! A serving is usually 1/6th of the quiche which turns out to be somewhere around the 300 calorie mark using plain coconut milk, 1 cup of cheddar and without guac.)
Tools you will need
medium to large size mixing bowl, small bowl, fork, pairing knife, sturdy whisk, good chopping knife, can opener, cutting board and a glass pie dish
Half a can of black beans (I usually use a can 15oz can)
1c of frozen corn (texture is way better than that canned stuff and it’s fresh!)
1.5-2 sweet potatoes (depending on size and or how thick of a crust you want)
1-2cups of cheddar cheese (depends on how much cheese you like)
4 large eggs
Coconut milk (or milk of choice, I always have a half gallon of coconut milk in the house)
1 ripe avocado
Fresh salsa (you can make your own or buy some, I bought some.)
EVVO (extra virgin olive oil), sea salt, pepper, garlic powder to taste. I also added some cumin to taste!
Pre heat the oven to 375 degrees
Get out your cutting board and a good chopping knife. Wash your sweet potatoes thoroughly and dry. Thinly slice sweet potatoes as if you were going to make sweet potato chips out of them, but not paper thin because this will be your crust. Next line your glass pie dish with your sweet potato slices to completely cover the bottom and sides of the pie dish, keep layering them until everything is covered or you run out of sweet potato (whichever comes first). Next drizzle a little EVVO over the freshly laid sweet potato crust and sprinkle some seasoning (I use Tony’s which is a popular Cajun seasoning here in Louisiana, you can also use salt and pepper).
Your oven should now be at 375. Bake the sweet potato crust uncovered for 15-20 minutes, I like my crust lightly browned but not too well done because it’s going to go back in the oven (I use the rack a few down from the top).
Now that your crust is baking grab your medium-large size mixing bowl, a whisk, can opener and a measuring cup if need be. You will also want to gather all the remaining ingredients.
Crack your 4 large eggs into the mixing bowl (watch out for straggling egg shells, it happens to the best of us!) and add coconut milk (or milk of choice), as if you are making scrambled eggs for yourself. Now add in your seasonings of choice and whisk away! When you’re ready, grab your can opener and black beans, open and strain the water out and add half the can to your whisked eggs. Grab a measuring cup if need be and add a cup of corn to the mixture. If you want a super cheesy quiche now would be the time to add 1 cup of cheddar cheese to the mixture. Stir the mixture until everything in the bowl is is evenly mixed. By this time the crust should be ready.
Carefully pull the pie dish out of the oven, set it on a heat safe surface. Pour contents of bowl slowly into the pie dish. You can now sprinkle 1 cup of cheddar cheese and spoon salsa onto the top of the quiche.
Now it’s time to put this baby back in the oven! Cook uncovered for another 35-40 minutes. I use a knife the way you check a cake with a toothpick to see if it is fully cooked!
It’s “guac”time! Wash and dry your avocado. Carefully cut through the skin around the pit of the avocado and spoon out the good stuff into a bowl. I smash mine up with a fork and sprinkle some sea salt (some people add lemon juice and crushed red pepper flakes for kick). I cheated and mixed in the store bought salsa this time.
You’re probably still waiting on the quiche to finish cooking. Around this time I like to put on a cup of coffee or tea.
When your quiche is fully cooked set it out on a heat safe surface and let it cool for about 10-15 minutes. After it’s cooled down grab a spoonful of guac and dab it on top of your freshly plated slice of quiche. It’s chow time people!
As Julie and Julia would say “Bon appetit”!