Quiche with Sweet Potato Crust
If you follow me, you know I love sneaking veggies in recipes, and this Quiche with Sweet Potato Crust is no different. I love Quiche because you can eat it for breakfast, brunch, or even dinner. A typical Quiche usually uses some milk or cream with the eggs to make it a little more custard like. I skipped that to make it a little healthier and keep it Paleo/Whole 30/Dairy free. But if you want to add that in go right ahead, although I doubt you’ll miss it!
I started doing these little updates when the Coronavirus lockdown started, hard to believe that it has been over a month! Since that started and I decided to redirect my focus and energy on blogging, I’ve kept my goal of at least one post a day! So for over a month a now, I’ve done one recipe a post a day! It’s been a lot of work, but somehow doesn’t feel like work, which is excellent! I was worried I’d get overwhelmed or worse burnt out and just be over it. But so far, it’s been a fun and enjoyable experience. Other than that, there is nothing to report.
Crust What the Doctor Ordered…
Ha I love, stupid puns! Crust what the doctor ordered…Get it the crust is just a vegetable! We all need more veggies in our lives! Time Magazine wrote an article that found 90% of American adults don’t meet their daily requirements for Fruit & Vegetables!!! Isn’t that mind blowing? However, with recipes like this, there is no need to worry about that! The crust is only two ingredients, sweet potato, and garlic powder, and the second one is optional. Plus you have the option of adding all the veggies you want in the Quiche itself.
For this particular one, I went spinach and tomatoes because that’s what I had, and right now it’s not like we can just go to the supermarket. It’s a whole thing, put on the mask and gloves, wait in line sometimes 45 minutes to get inside, have anxiety go through the roof, come home, immediately put clothes into the wash, scrub hands, disinfect EVERYTHING. The point being it’s a process, but there are lots of ways to change this up. You can add kale, onion, sun-dried tomato, mushrooms, asparagus, to name a few. If you are not Whole 30/Paleo/Dairy free, feel free to add cheese. Ham also works in this dish, although that is not a veggie, and won’t help you get to that coveted 10%!
Tips, Recs, Subs
- When grating the sweet potato, I find a box grater (the kind for cheese) works best! Also, when making the crust, the garlic powder is optional.
- Veggies – As I said above, we used spinach and tomatoes because that’s what we had on hand, but there are tons of veggies that work here. Feel free to get creative. Mushrooms, asparagus, onion, the options are endless.
- Cheese – I kept the cheese out this time, but I have made it with cheese before, and it’s pretty good. In my opinion Swiss or cheddar work best.
- Milk – If you want this recipe to be a little more custardy like a traditional Quiche, take out one egg and add 1/4 cup of milk or half and half. If you add cheese or milk, it will no longer be dairy-free, Paleo or Whole 30.
- Sauteing the vegetables beforehand is optional. However, it is highly recommended, it only takes 2-3 minutes, but will make a difference in the flavor profile.
Quiche with Sweet Potato Crust
- Pie Dish
- Mixing Bowl
- 1 Med-Large Sweet Potato Grated
- 1 Teaspoon Olive or Coconut Oil Extra to coat pie dish
- 1/2 Teaspoon Garlic Powder (optional)
- 10 Large Eggs
- 8 Oz Spinach
- 10 Cherry or Grape Tomatoes Cut in half
- Any other veggies or toppings you want. Get creative with the combos. Mushroom, asparagus, onion, ham, cheese! Please note cheese will not keep this dish paleo/whole 30. See tips, recs, subs section above.
Make the Crust
- Preheat oven to 425. Mix grated sweet potato, olive oil and garlic powder in mixing bowl.
- Oil pie dish, and press sweet potato into edges the same way you would a pie crust, as pictured.
- Bake for 25 Minutes then remove and lower oven temperature to 350.
- This step is optional but highly recommended. Heat 1 teaspoon olive oil on med-high heat in a skillet, and add tomatoes and spinach. Saute for 3-5 minutes until spinach has wilted. Season with salt and pepper.
- Whisk together eggs in a large bowl, add vegetables. Mix well.
- Make sure oven has been lowered to 350, transfer egg mixture into pie crust and cook in the oven for 30 minutes. Quiche might poof up, that is ok, it will drop down when it cools. You should be able to stick a knife or toothpick in the middle and have it come out clean. If there is anything on it, continue to cook for 5 more minutes, until toothpick or knife comes out clean.
Enjoyed Quiche with Sweet Potato Crust?
- Ovenight Chia Pudding (Whole 30/Paleo)
- Flourless Zucchini Brownies
- Easy Breakfast Egg Cups
- Dairy Free Mac & Cheese