Sweet potato CRUST quiche! Get ready. I was inspired to try this out when I was flipping through Cooking Light the other day. While it looked like a lot of work, the article claimed that it was super easy to make. I'm happy to report that it was as simple as could be and also SO delicious. Since making it the first time, I've now tried it with a variety of veggies, sometimes with cheese, sometimes without, and it's perfect every time - really a no-fail recipe! This is the ideal thing to make on a Sunday so that breakfast is ready to go throughout the week. Or if you're hosting a brunch, whip this up and impress all of your friends. I made it for my pajama party birthday brunch (because you're never too old for a pajama party, right?) and it was a huge hit!
So the photos give you the gist of what you'll need to do for this recipe. Basically, you'll use sliced sweet potatoes as your "crust", making this a nice and healthy Paleo brunch dish. You'll sauté some onions, greens, and any other veggies you choose. Layer the veggies on the crust, pour the eggs over, top with cheese (if you so wish), bake it, and serve! Easy peasy!
2 medium sweet potatoes
1 tsp extra virgin olive oil
1/2 onion, chopped
2 big handfuls spinach
1 cup chopped broccoli florets
7 eggs, beaten
3 tbsp water, milk, or almond milk
1/4 cup shredded mozzarella (optional)
Salt & pepper to taste
1. Preheat oven to 350.
2. Slice sweet potatoes using either a mandoline or a knife. I like the mandoline because it's
really quick and the slices are all uniform in thickness. This is the one I use!
Note: no need to peel sweet potatoes! There's lots of nutrients in the skin!
3. Spray a pie dish with olive oil spray. Arrange the sweet potato slices in the dish, starting with the
bottom of the dish first, and then the sides. If your sweet potatoes are large, you may want to cut the circular
slices in half for the sides of the pie dish. Otherwise, whole circular slices will work fine!
4. Once you've arranged your "crust", spray with olive oil spray, sprinkle with salt and pepper, and bake for 15 minutes.
5. Meanwhile, heat 1 tsp olive oil on the stove and sauté your veggies. Feel free to get creative with any of your
favorite colorful veggies.
6. Whisk eggs in a separate bowl and add water, milk, or almond milk, whichever you prefer.
7. Arrange sautéed veggies in an even layer on the sweet potato crust. Then pour the whisked eggs over the
veggies. Season with salt and pepper.
8. Optional: add shredded cheese on top.
9. Bake for 25-30 minutes, or until the eggs are set. Let stand for 5 minutes before slicing.
So excited for you to try out this recipe. I know you'll love it!
Photography by Kristen Schellenberg
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.