Sweet Potato Crust Veggie Quiche

If you love sweet potatoes as much as I do, then you’re really going to like this recipe. Not only that, but breakfast for dinner is AWESOME!! Right?! This Quiche is so easy and super yummy!

This recipe came about because I noticed that a lot (and I mean A LOT) of my carb intake had become 99.999% tortilla chips (frowny face)!

I know better than that! Chips are a simple carb that turns to sugar the second after you eat them! I needed to add some complex carbs back into my nutrition. Ones that wouldn’t cause a sugar crash and make me sleepy all afternoon.

So I’ve been making roasted sweet potatoes in the oven 3X a week or so. Super easy BTW (dice, coat with EVOO and a little salt, rosemary is good too and roast/bake in oven on 400 for 15-20 minutes till golden brown, tossing once or so).

But the kids wanted breakfast for dinner and I didn’t want to have the usual. I wanted to do something different. It’s kind of a New Years Eve Resolution to try a new recipe or two each week.

But this wasn’t something that I looked up because I didn’t even know it was possible, but I did know that I wanted to make a crustless quiche, because I didn’t want the empty carbs. Then I saw the option to make the crust with sweet potato! Yay!

Here’s how I made it!!

Sweet Potato Crust Quiche

Serves 4

Ingredients:

1 large sweet potato

4 whole eggs

4 egg whites

1/2 C or so of milk

Mix of veggies (I used red sweet peppers diced, onion, broccoli chopped small, spinach/ kale mix) You can use anything you have on hand.

1/4 C sharp cheddar cheese (plus a small amount for sprinkling on top)

Directions: Preheat oven to 400

  1. Using a food processor or mandolin slicer, slice your sweet potato into thin round slices (my potato was really big so I had to cut it in half lengthwise to fit it in my food processor

  2. Spray a 9″ or bigger pie plate with EVOO (I used a large stonewear dish from pampered chef) then line it with the sweet potato slices and spray them with EVOO spray.

  3. Bake the sweet potato crust for 15-20 minutes

  4. While sweet potato is baking, drizzle some EVOO in a pan and sate your densest veggies first (like broccoli) for 1-2 minutes, then add onion, peppers, mushrooms and the rest of the stuff that cooks fast

  5. If using spinach or kale add it to your saute last and stir it in for about a minute until it wilts.

  6. remove from heat and set aside.

  7. Lower oven temp to 375

  8. Combine eggs & egg whites and milk and beat together.

  9. Combine the sauted veggies and egg mixture together and pour them over the baked sweet potato crust, sprinkle with a small amount of cheese

  10. Bake for 35-40 minutes until the eggs are set.  (to know if the eggs are done, push on the center of the egg mixture with the back of a wooden spoon. If any egg mixture seeps through, then it needs to cook longer)

Cut into 8 “Pie” slices and enjoy!!

I serve mine with avocado! Have you ever had it on eggs?? OMG, it’s soooo good!

  • You could even crumble up some cooked sausage and add it to your quiche. Really, add anything you like

  • You could totally do this with egg cups. Just put a sweet potato slice in the bottom of the muffin tin, bake and then add your egg cup mixture and bake again!! Simple snacks to go!! Yippee!!

 

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Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!

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