Sweet Potato Crusted Quiche with Goat Cheese and Leeks

recipe from meaningful eats

makes 2 9" quiches (total time ~90min)

Crust 

2 lb sweet potato, peeled and grated on large hole grater
1 egg
2 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1 tsp garlic powder

Preheat oven to 450F. Spray two 9-inch pie pans with cooking spray (I tried using a spring form for presentation and the eggs snuck out the sides)

Peel and grate the sweet potatoes. Use cheesecloth, or a clean kitchen towel to squeeze out as much liquid as you can.

Mix all the ingredients in a large bowl. Divide the mixture evenly between the two pie pans and press firmly into the bottom and up the sides.

Cook for 30 min. Take out and let cool for about 10 min. Prep the rest while it's cooling.

Filling

2 leeks (or equivalent of shallots, sweet onions)
2 tbsp butter
16 eggs, divided
1 tsp salt, divided
1 tsp pepper, divided
1/2 cup coconut milk or heavy cream, divided
10 oz goat cheese, divided

Lower the oven temp to 350F.

Thinly slice whatever onion you want to use. (My store didn't have leeks so I grabbed 2 large shallots, then used 3 left over green onions, and half a sweet onion.) Cook with butter (and a little salt/pepper) over medium high heat until soft (about 7 min). Feel free to throw in some garlic if you are so inclined. Set aside to cool a bit.

While that's cooking, thoroughly mix together (in two separate bowls each) the eggs, salt, pepper, and coconut milk. Crumble into each bowl 1/4 of the goat cheese (this uses 1/2 the log).

Once the onions have cooled a tish, divide them equally between the two bowls and mix well.

Pour each bowl into one of the pie pans. Top each one with a quarter of the remaining goat cheese.

Cook for 30 min. Take out and let cool for about 10 min.