Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor. This can easily be turned dairy free using vegan milk and cheese.
Inspired on a night when I had a bunch of stew beef thawed, and some zucchini zoodles thawed, and was trying to think what to do with them together. Took me a couple minutes, then came up with this.
Sure, you could labor over beef burgundy stew for hours like most recipes call for. Or you could make this hands-off Instant Pot™ version that’s ready with less time and less effort. Both techniques result in dinner that’s beyond delicious. We’ll leave it up to you on how to get there.
This sounds really basic and easy, when I have time to wait while it bakes. TOO THIN!