My kids are quietly eating their chicken nuggets at broccoli which means I have exactly 7 minutes to share with you my new favorite way to prepare a quiche! So many recipes call for a grain filled crust, or either no crust at all to satisfy those seeking a healthier option for this fan favorite meal.
But now you can have the best of both worlds. A grainless quiche WITH a crust!
I got the idea from a video a friend shared with me and fell in love with the idea. Because duh, sweet potatoes make everything better! You’ll find that this recipe is so easy and can be adapted to be filled with whatever your favorite veggies are, or just whats in the fridge.
The first time I served this dish we had it for dinner paired with a salad and fresh fruit. And then we enjoyed the leftovers for dinner the next morning. Pretty much the perfect meal to eat any time of day! I hope you all love it as much as our family.
And just as promised, my 7 minutes are over and the kids have gobble up their lunches and are searching for any form of chocolate in the house. They definitely get that from their mama! See you back here again soon for another awesome, clean recipe!
Sweet Potato Crust Quiche
- 1 large sweet potato, peeled and sliced
- 1/2 yellow onion, thinly sliced
- 1 bunch of asparagus, chopped, wooded ends removed
- 1 tsp olive oil
- 1/2 cup almond milk
- 1/2 tsp sea salt
- 1/4 tsp chili powder
- 1/8 tsp red pepper flakes (optional)
- 1/4 tsp black pepper
- 4 large eggs + 2 egg whites
- 1.5 oz feta cheese (omit for Whole 30)
Heat oven to 350 degrees F and coat your dish with oil. Peel sweet potato and dice thinly. I prefer a mandolin for even slices. Layer dish with sweet potato slices, beginning in the center of the dish and working out toward the edges making. Add more layers until sweet potato is gone. Bake in the oven for 20 minutes.
Meanwhile, in a large pan over medium/low heat, add 1 tsp oil, your sliced onion and any other veggies you want to use. I chose asparagus because it is in season. Sauté onion until soft and golden. Add spinach and cook down. Remove from heat and set aside.
In a medium size bowl combine milk, salt, chili powder, red pepper flakes (optional), pepper, eggs and egg whites and whisk to combine.
Remove sweet potato crust from oven and fill with veggies then pour egg mixture over. Sprinkle with feta cheese (omit for Whole 30). Bake at 375 degrees F for 35 minutes. It is done when edges begin to brown and egg is cooked all the way through. Serve warm.