Name: Sweet Potato Crust Quiche
Ingredients: 1 large sweet potato or yam, grated; 2 tbsp extra virgin olive oil, divided; ½ yellow onion, diced; ½ bell pepper, diced; 1 ½ cups broccoli florets; 2 cups baby spinach; 10 eggs, beaten; ⅛ tsp garlic powder; salt and pepper, to taste

CategoryBreakfast, Recipes

PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES

6-SERVINGS

Total Time1 hr

1 large sweet potato or yam, grated

2 tbsp extra virgin olive oil, divided

½ yellow onion, diced

½ bell pepper, diced

1 ½ cups broccoli florets

2 cups baby spinach

10 eggs, beaten

⅛ tsp garlic powder

salt and pepper, to taste

Preheat oven to 400 degrees. While oven is heating grate sweet potato using a box grater or your food processor. Mix grated sweet potato with 1 tablespoon of olive oil. Press sweet potato mixture into the bottom and sides of a well greased pie dish to form crust. Bake for 15-20 minutes or until soft and edges begin to brown.

While the crust is cooking, heat a large skillet over medium heat and add remaining 1 tablespoon of olive oil. Add vegetables and sauté for 5-7 minutes until tender. Remove from heat and set aside to cool.
Once sweet potato crust is done. Remove from oven and lower temperature to 375 degrees.

In a large bowl whisk together eggs, garlic powder, salt and pepper.
Add in sautéed vegetables to eggs and mix well.
Pour mixture evenly into the sweet potato crust.

Bake for 25-30 minutes or until eggs have set. Remove from oven and let cool 5-10 minutes before serving.

Notes

Customize this dish to your liking by swapping out the vegetables, adding meat, or fresh herbs.

Ingredients