Sweet Potato Crust Quiche

 
 

Sweet Potato Crust Quiche

Ingredients:

  • 2 medium sweet potatoes, cut thinly (I used a mandolin slicer to make them super thin)
  • 8 eggs
  • 1 small onion, diced
  • 1 garlic clove, minced  
  • 1 bell pepper, diced
  • 1 cup sliced mushrooms
  • 2 cups spinach
  • Olive oil
  • Sea salt and pepper to taste

Directions:

  1. Preheat oven to 375
  2. Arrange sweet potato a circular pattern to form a “crust” for the quiche in a pie dish or circular pan (I used my cast iron skillet). You will want the sweet potato to overlap slighlty as it will shrink as it cooks.
  3. Drizzle sweet potato with olive oil and salt and pepper
  4. Bake for 20 minutes
  5. While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat.
  6. Cook until the onion and garlic are soft and fragrant
  7. Add the mushrooms and bell pepper and cook until soft and add spinach last and cook for 2-3 minutes until wilted  
  8. In a bowl, beat eggs and combine with veggie mixture
  9. Pour over the sweet potato crust, and place back in the oven
  10. Bake for 30-40 minutes or until egg sets. Remove from heat and allow to cool for a few minutes before cutting
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