Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 large sweet potato, sliced into ¼ inch thick rounds
- 1 large onion, sliced into half moons
- 10 ounces cremini mushrooms, thinly sliced
- 7 large eggs
- 1/3 cup almond-coconut blend milk
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
- Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
- While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
- When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
- Place the vegetables in the crust and pour the egg mixture over.
- Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.
Notes
Recipe adapted from Olives n Wine
- Prep Time: 15 minutes
- Cook Time: 45 minutes