Broccoli-Cheddar Quiche with Sweet Potato Crust

Made it according to the recipe the first time. Second time, used 1/2 cup more sweet potato, another egg, and more salt & pepper to the crust. Baked it 5 minutes longer. Used frozen broccoli florets, steamed in the microwave and squeezed dry. Added more salt & pepper, several dashes of hot pepper sauce, and a teaspoon of garlic powder to the filling. Much better!

It was tasty, but although the recipe didn't say to cook the broccoli first, it should have. And then well drained. Very watery, crust turned to mush. I baked for a total of 60 minutes. I did prepare it in the afternoon to bake for dinner, so the pie was cold when it went into the oven. Also, do cut off all the stems. Firm stems, very soft tops. It might firm up after overnight in the fridge. Also, VERY labor intensive! Shred the sweet potato, shred the cheddar, grate the Parmesan, as well as trim the broccoli.

Sounded good. Looked very pretty coming out of the oven. But bland, bland, bland. I made it exactly according to the recipe. I won’t try to modify it to make it better—it is just too far from acceptable. It’s easier just to get a better recipe.