1small sweet potatopeeled and cubed into approx. ½" cubes
2eggs
1teaspoonliquid smokemay sub Worcestershire sauce
½teaspoonhot sauce
1teaspoondried basil
4tablespoonunsalted butterdivided (3 will be melted)
1medium zucchinipeeled and shredded
1teaspoonminced garlicapprox. 2 cloves
¾cupBisquick or other baking mix
One-quarter of an onionchopped
⅓ - ½cupshredded cheeseI used cheddar
2tablespoonpanko bread crumbs
Instructions
In a skillet set over medium heat, add 1 tablespoon of butter. Swirl the butter around the pan to coat the surface evenly as it melts. Add sweet potato cubes, and let cook for 10-15 minutes, stirring occasionally so that all sides brown evenly. Once sweet potatoes have softened slightly and are golden brown, remove skillet from heat and cover skillet. Sweet potato cubes will soften a bit more as they cool.
Preheat oven to 350°F and spray a 9" round baking dish with cooking spray. In a large bowl, whisk eggs until frothy. Add liquid smoke (or Worcestershire), hot sauce, dried basil, and remaining 3 tablespoon of melted butter and stir. Stir in Bisquick until just combined. Stir in onion, zucchini, sweet potatoes, and shredded cheese.
Pour egg mixture into prepared baking dish and sprinkle panko bread crumbs over top. Bake for 40-50 minutes, or until the edges are golden brown, top has set, and a tester inserted into the middle of the quiche comes out clean. Let cool for about 15 minutes before cutting into slices.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.