Sweet Potato Crust Quiche
This sweet potato crust quiche has a "crust" of thinly sliced roasted sweet potatoes and a filling loaded with sautéed veggies and cheese (optional)! It’s a delicious, gluten free, anti-inflammatory, healthy and veggie-filled dish to make for breakfast or try it for a special brunch.
Ingredients
- 2 medium sweet potatoes peeled and thinly sliced
- 2 tsp olive oil
- 8 oz mushrooms sliced
- ½ cup red bell pepper diced
- ½ medium onion diced
- 6 large eggs
- ¼ cup almond milk
- 1 ½ cups packed fresh spinach chopped
- ¼ tsp crushed red pepper or to taste
- Salt and pepper to taste
- ⅓ cup crumbled feta cheese if desired
- ¼ cup shredded cheddar cheese if desired
- Olive oil cooking spray
Instructions
- Preheat oven to 350°F and spray a 9" pie pan with cooking spray.
- Line the bottom and sides of the pie pan with sweet potato slices and spray again with cooking spray. Bake 20 minutes, remove from oven and increase heat to 375°F.
- Heat oil in a medium skillet over medium heat. Add mushrooms to skillet and cook 5 minutes. Stir in peppers and onions and cook until softened, about 5 more minutes.
- In a medium bowl, whisk together eggs, milk, spinach, crushed red pepper, salt and pepper. Stir in cooked vegetables and feta (if using). Pour mixture into crust and top with cheddar cheese (if using).
- Bake until eggs are completely set, about 35 minutes.
- Allow to cool about 5 minutes. Slice and serve while warm.
Notes
- Mix up your vegetables to make this quiche different every time you make it. Try adding or substituting broccoli, black olives, green onions, kale, tomatoes or any other vegetable you enjoy!
- Looking to add more protein to your diet? Add shredded chicken, cooked crumbled bacon or breakfast sausage to your recipe.
- Fresh fruit on the side makes a perfect, complete breakfast. Or try this for lunch or dinner with a garden salad on the side.