• Ashley McGuirk

Nourishing Veggie Quiche with Sweet Potato Crust

Updated: Apr 10

Nourishing Veggie Quiche with Sweet Potato Crust

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!

If you ask me, quiche is totally underrated. It’s so easy to make and 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.

Serving Size: 1 quiche- 4-5

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes


2-3 sweet potatoes peeled and sliced thin

1 tablespoon olive oil

2 cloves of garlic minced

½ white onion diced

½ bag frozen spinach

3-4 baby bella mushrooms sliced

4 eggs

½ cup milk of your choice (I used unsweetened almond milk)

salt + pepper


Step 1

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).

Step 2

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.

Step 3

In a large skillet add olive oil, garlic and onions. Cook on medium/low heat for 2 minutes and then add in frozen spinach and mushrooms. Stir occasionally cooking for another 2-3 minutes or until tender.

Step 4

In a medium sized bowl, combine eggs, milk, salt and pepper. Whisk and set aside.

Step 5

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.

Step 6

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.


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 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.


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