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!
Servings 4 people
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!