Quiche with Sweet Potato CrustFULLforLife
I’m always looking for new and exciting ways to serve up a healthy meal!
After I tried one of my dear friend’s quiche recipes that was made with a sweet potato crust, I knew I had to make my own version! What I came up with was this simple recipe. The best part (outside of minimal cleanup) was that my entire family absolutely raved about it! I was surprised at first, but they actually prefer the sweet potato crust over a traditional flour crust. Since then we’ve made it for breakfast and I’ve even served it for dinner.
In addition –
While my quiche is baking, I typically boil or bake a few sweet potatoes so they can be an easy “side dish” to heat up and enjoy throughout the upcoming week.
Quiche with Sweet Potato Crust
Surprise your family and guests with this luscious quiche instead of the traditional pie! Made with a sweet potato crust that melts in your mouth, the flavors of this standout quiche keep you coming back for seconds.
Sweet Potato Crust:
Preheat oven to 350. Lightly grease a 9-inch pie plate and set aside.
Slice the sweet potatoes into thin, round discs.
Layer the sweet potato slices (be sure to overlap them) to completely cover the bottom and sides of the pie plate. Sprinkle with salt and pepper and bake at 350 degrees for 20 minutes.
Heat olive oil and garlic over medium heat. Add spinach and stir until wilted.
Whisk together eggs and milk. Stir in spinach, peppers, onions and half the sharp white cheddar cheese. Sprinkle with salt and pepper.
Pour the egg mixture onto the cooked sweet potato crust. Scatter the remaining sharp white cheddar cheese and parmesan over the top.
Bake at 375 degrees for 30 minutes and the egg mixture is set.
Let cool a few minutes before slicing and serving.
Breakfast Tacos or breakfast wraps: Quiche, avocado and salsa wrapped in a small tortilla (taco-style)