Whenever I tell people that this quiche took me all of ten minutes — maybe less — they don’t really believe me. But the thing that takes the longest here is cubing the sweet potato and checking the fridge for the week’s leftovers: cottage cheese, a little shredded cheese, some flour, and eggs.
From there, all that’s left is to mix, slide it into the oven, and wait for the oven to do the rest. A little while later, you’ll have a truly wonderful sweet potato quiche waiting for you.
- Preheat the oven to 350°F (180°C).
- Slice the chives into thin rings. Cut the sweet potato into small 1/2-inch cubes. This is important — if the cubes are too large, they won’t soften fully while baking.
- In a large bowl, whisk together the eggs, olive oil, cottage cheese, salt, and black pepper.
- Add the shredded cheese, chives, and flour. Mix just until most of the flour disappears — no more. Overmixing will make the quiche too firm. Fold in the sweet potato cubes.
- Grease a loaf pan (an 8x4-inch or 9x5-inch pan works well), and line the bottom with parchment paper.
- Transfer the batter into the pan and smooth the top. Sprinkle with sesame seeds if using.
- Bake for 40 minutes, or until golden and set in the center. Let cool slightly before slicing.
Perfect even a day or two later (preferably served with a salad).
Notes
- Instead of sweet potato, use diced zucchini, summer squash, or butternut squash.
- You can also grate the sweet potato instead of cubing it.
- Instead of chives, use chopped parsley.
- You can reduce the flour to 1/2 cup for a softer texture.
- Instead of a loaf pan, bake in a muffin tin for about 10 savory muffins (depending on cup size).
