Stay Sweet Wellness

Nourishing Veggie Quiche with Sweet Potato Crust

Ashley

Nourishing Veggie Quiche with Sweet Potato Crust

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Sunday called and they requested this gluten free quiche for brunch! This veggie packed quiche is made with all sorts of wholesome ingredients and my personal favorite, sweet potato crust. It’s the perfect dish for breakfast, brunch or lunch because it’s full of protein and nourishing veggies. It’s also gluten free and paleo friendly!

Why you should LOVE quiche

If you ask me, quiche is totally underrated. It’s so easy to whip up and it makes great leftovers. Quiche is also super versatile. You can add or omit any veggie you want, add cheese (if your stomach allows) red pepper for some spice or top with fresh avocado for some added healthy fats. That sentence was one hell of a run on, but you get my point, right? Quiche goes well with just about anything and you can customize it to your liking. AND (still not done…I know I know bear with me we’re almost there) it’s full of wonderful REAL FOOD ingredients. It has plenty of protein, fiber, calcium, vitamin c, potassium and more!

This quiche is easy to make and the leftovers make a perfect breakfast or lunch. Feel free to get creative with this dish and let me know how it goes. I love it when you guys get creative in the kitchen. Please tag me so I can share it on my page! You never know who you’re going to inspire.

How to make quiche?

I feel like quiche sounds way more intimidating than it really is. It’s pretty simple if you think about it. All you do is cut up your veggies and sauté them in a pan with some olive oil. Then while your veggies are cooking you mix together your eggs and choice of milk. Then you add your veggies to your prepared baking dish (with sweet potato crust YUM!) and pour your egg mixture overtop. Bake in the oven and there you have it! If sweet potatoes aren’t your thing you can also use classic russet potatoes. If potatoes in general aren’t your thing, then you can also do a crustless quiche or buy a pre-made crust from the grocery.

Ingredients you’ll need:

I love this recipe because not only is it simple and tastes great, but its also full of amazing nutrients. This meal starts your day off with protein, fiber, healthy fats, all sorts of vitamins and minerals + more. I love topping mine with fresh avocado for some extra super food action.

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Nourishing Veggie Quiche with Sweet Potato Crust

This veggie packed quiche is made with all sorts of wholesome ingredients and my personal favorite, sweet potato crust. It’s the perfect dish for breakfast, brunch or lunch because it’s full of protein and nourishing veggies. It’s also gluten free and paleo friendly!
Course breakfast, brunch
Cuisine American
Keyword Breakfast, brunch, dairy free, egg, gluten free, nourishing, paleo, quiche, veggie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author Ashley McGuirk

Equipment

  • oven
  • pie pan
  • Mixing Bowl
  • rubber spatula
  • whisk

Ingredients

  • 2-3 medium sweet potatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 white onion diced
  • 1/2 bag frozen spinach
  • 3-4 baby bella mushrooms sliced
  • 4-5 large eggs
  • 1/2 cup unsweetened almond milk
  • salt + pepper

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Coat a large pie dish with olive oil spray and set aside. Rinse and peel sweet potatoes. Slice into thin slices (about 1/2 cm thick).
  • Begin lining the pie dish with sweet potato slices until the bottom is fully covered. I recommend layering each slice until you no longer see the bottom of the pie dish. Once fully covered, your dish should look something like the picture below. Place in oven for 15 minutes to bake while you prep the rest of the quiche.
  • In a medium sized bowl, combine eggs, milk, salt and pepper. Whisk and set aside. After the sweet potato slices have baked for 15 minutes, remove from oven. Evenly spread cooked veggies on top of sweet potatoes. Once evenly distributed pour egg mixture on top. Sprinkle with additional sea salt +pepper and place in oven to bake for 25 minutes.
  • Remove from oven and let cool for 15 minutes. Slice and enjoy. Store in an airtight container in the refrigerator for up to a week.

Notes

crust- if sweet potatoes aren’t your thing, feel free to evenly swap with sliced russet potatoes. Follow the same directions and it will turn out great! If you’d rather not have potatoes, then you can omit potatoes together and do a crustless quiche (in that case i suggest adding another egg or two to your recipe). If you want to add a traditional pie crust for this recipe, that works too. Just pick a pre-made up at your local grocery store and cook per directions on package. 
almond milk- you can evenly sub out almond milk with oat milk, cow’s milk, cashew milk soy milk or even potato milk. 
If you wish to add cheese to your quiche, shred about a 1/3 cup and mix it in with the egg mixture. Once the cheese is mixed with the egg, pour into the pie dish over the cooked veggies and sweet potatoes. Follow the remainder of the directions and enjoy!

Did you make this recipe?

Please tag @staysweetwellness, follow me on Instagram and #staysweetwellness

I love sharing your recreations on my page!

Connecting with you guys over fun, wholesome recipes is the reason i do this.

Until next time,

Stay sweet.

-Ashley

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