My momma gave me permission to post her recipes on the interwebs, and since I’m still quite sickly and without the brain capacity to write anything original, I thought today would be a good day to share her latest success. It’s a Sweet Potato Quiche, inspired by our meal at London’s Food For Thought, a tiny vegetarian eatery in Covent Garden. The food is simple: quiche, stews, soups, rice salads, green salads, wholemeal bread. It’s the kind of food you could probably make at home, but that doesn’t mean it isn’t worth the money.

Food For Thought’s best sell is that it’s the only place in central London’s main shopping district that serves really fresh, tasty veggie food that won’t make you feel like butt after eating it. My mom liked it so much she bought their cookbook, which had a number of quiches but not the one she had that day. So she winged it from memory and churned out a pretty damn tasty quiche. She also has a good tip for anyone who’s crust-averse:

I also made a “crust-less” quiche which was fabulous! I put the sweet potato on the bottom to form a mock crust. I used spray on the ramekin, but you can use whatever you wish to keep it from sticking.

So there you have it.

Sweet Potato Quiche

4 eggs
1 cup milk
1/2 tsp. salt or to taste
1/2 cup grated cheddar cheese
1 sweet potato, boiled, peeled and sliced thin
1/2 onion, chopped
1 clove garlic, minced
1 cup frozen corn, yellow
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
olive oil, dash
1 tomato, chopped
1 pie crust
Mrs. Dash Original – a few dashes

Prepare pie crust and set aside.

Saute onion, garlic and peppers in a little dash of olive oil. When onion is translucent, turn off the heat and add the chopped tomato.

Whisk eggs, and add milk slowly. Add spices to egg mixture.

Spoon 3/4 of the onion/pepper mixture onto the bottom of the prepared crust.
Layer slices of sweet potato over that.
Sprinkle with cheese, evenly over the top.
Add another layer of potato slices.
Top with the rest of the onion/pepper mixture.
Pour the egg mixture over all letting it seep into all the nooks and crannies.

Bake at 375 degrees for about 45 minutes, uncovered. Knife inserted will come out clean, when the quiche is done.