Comments on: Mexican Quiche with Spiralized Sweet Potato Crust

By: Tami

Tami — Sun, 24 Mar 2019 16:02:25 +0000

I made this for my friends, it was confusing but I got past it and it was very good. Wondering if anyone has tried making it ahead like a breakfast bake to just pop in the oven the next morning.

By: Lisa

Lisa — Mon, 01 Jan 2018 04:54:50 +0000

In reply to Jody. Our family absolutely loved this recipe and will make it again (possibly tomorrow since I have ample ingredients!), but the instructions need some serious rewrites as it doesn't make sense in parts.

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By: C

Mon, 17 Jul 2017 20:13:43 +0000

This is so confusing. I guess we will all have to wing it based on the ingredients list since the recipes as it is written makes no sense.

By: GRuth

GRuth — Sun, 16 Jul 2017 18:56:12 +0000

In reply to Ali Maffucci. where can I find the "updated" recipe ??

By: Pat Armbruster

Pat Armbruster — Fri, 14 Jul 2017 13:14:08 +0000

I just made the potatoes in one pan with some olive oil and finished up in another pan while it was cooling. We had it for dinner and it was a winner….when my husband asked what the crust was, I just said a vegetable. (He doesn’t like sweet potatoes). He loved it! We will have it again.

By: Angela

Angela — Thu, 13 Jul 2017 23:53:02 +0000

the chorizo part is confusing for sure , looks good though 🙂

By: Anonymous

Anonymous — Tue, 11 Jul 2017 20:06:26 +0000

Sorry, but a quiche is a savory custard, made with eggs and dairy. It has a very different texture than a dish made with just eggs. This is basically a frittata.

By: Anonymous

Anonymous — Tue, 11 Jul 2017 00:35:33 +0000

This recipe doesn’t make any sense. I agree with the other comments but also it never tells you when to add the chorizo and the rest back into the shell.

By: Cindy

Cindy — Mon, 10 Jul 2017 22:38:22 +0000

Please proof read the recipes before you publish them. There is obviously a lot of confusion on the preparation of a dish that looks great. I hope you publish a clarification so that I can prepare it.

By: Carol Mayer

Carol Mayer — Mon, 10 Jul 2017 11:22:49 +0000

In reply to Holly. I agree. It says to add the cooked chorizo to the sweet potatoes then cool in refrigerator. Then it says to cook the chorizo and add the spinach. I believe the second part is correct.

By: Jan

Jan — Mon, 10 Jul 2017 10:13:41 +0000

It sounds yummy but the recipe needs to be updated as others have mentioned it doesn’t make sense as posted. Please correct!

By: Janice

Janice — Sun, 09 Jul 2017 23:54:37 +0000

This recipe does not make sense as it is. It’s directing you to cook the chourizo, put it on a plate, cook the sporalized sweet potato and then mix the cooked chourizo back in to form the crust which is then put in the refrigerator to cool. The recipe then instructs you to cook the chourizo, leaving the chourizo grease in the pan so you can then sautee the Spinach. How can this be done when the COOKED chourizo is already mixed into the sweet potato crust in the refrigerator? Please clarify.

By: Helene

Helene — Sun, 09 Jul 2017 23:42:21 +0000

I would appreciate clarification also

By: Jody

Jody — Sun, 09 Jul 2017 23:29:42 +0000

The recipe does not appear to be updated. It says as the crust is cooling use the same skillet to cook. That would make me think that you transfer the sweet potato crust to another dish or use the second skillet to cook. Could you please clarify thank you

By: Holly

Holly — Sun, 09 Jul 2017 23:22:53 +0000

Still looks like you cook the chorizo twice.