This veggie packed quiche uses sweet potato as the crust! The filling is made with fluffy eggs, spinach, and, butternut squash. This quiche is healthy, flavorful, easy, and delicious all in one!
Eggs are a great way to start the day because they’re satisfying, keep me full, and have a great balance of protein and healthy fats. Plus, quiche is a great make ahead breakfast. That means all you have to do in the morning is microwave it for a minute, and you have got yourself a real breakfast that is quick too!
Ingredients and Substitutions
- Sweet potato- This is what we’re using as the base of the quiche. It makes a tasty crust! If you want to make a traditional quiche, you can substitute this with a pre-made pie crust.
- Olive oil- A little oil helps soften the onion and mellow the flavors.
- Onion- I used about 1/2 of a small yellow onion. I recommend freezing the remaining onion for soups, omelets, or more quiche!
- Spinach- I used fresh spinach, but frozen spinach can work, too.
- Garlic- If you don’t have fresh garlic, you can substitute it with 1/2 teaspoon of garlic powder.
- Butternut squash- I often buy frozen butternut squash that is pre-cut and peeled. But if you’re using a whole squash, you can use the leftovers in this butternut squash soup!
- Eggs- I recommend high-quality free range organic eggs for the best flavor.
- Milk- I used almond milk, but dairy milk is fine if you don’t need to make this dairy free.
- Nutritional yeast- This adds a slightly cheesy, savory flavor, but if you don’t have any, you can leave it out.
- Seasonings- I used salt, pepper, and red pepper flakes. You can adjust the seasonings to your preferences.
Tips for the Perfect Sweet Potato Crust
You want to slice the sweet potato very thinly. I recommend using a mandoline if you have one, as it makes it quick and easy to create thin, uniform slices. If you don’t have a mandoline slicer, you can do it with a very sharp knife. Try to make the slices 1/8″ inch in thickness. Be sure to spray the pie pan with non-stick spray so the sweet potatoes don’t stick to the pan.
How to Steam Butternut Squash in the Microwave
Here’s a simple method for steaming butternut squash in the microwave:
- Wash and peel the butternut squash, then cut it into small, evenly sized-pieces.
- Place the squash pieces in a microwave-safe dish with a lid.
- Add a small amount of water to the dish, about 1/4 inch or so.
- Cover the dish with a lid or plastic wrap and microwave on high for 5-7 minutes or until the squash is fork-tender.
- Remove the dish from the microwave and drain any excess water.
How to Make a Sweet Potato Quiche
What to Serve with Quiche
If you’re making this recipe for brunch, you might be looking for something to pair it with. Try enjoying it with this delicious healthy fruit tart or this lemon and berry yogurt cake. Or keep it simple and pair with a simple fruit salad or mixed green salad.
How to Reheat Quiche
You can reheat this quiche in the microwave. I recommend reheating one serving at a time on 50% power for 1-2 minutes at a time until heated through. Alternatively, you can reheat this in the oven. Place the baking dish back in the oven for 10-20 minutes, depending on how many servings are left.
If you want some other ideas that involve eggs be sure to check out my egg muffins (so easy for on the go!), my egg (white) wraps (the lowest carb tortilla you will ever have!), and my sweet potato egg nests (so fun!). And if you are rounding out your brunch table be sure to check out my bread pudding breakfast bake and my 3 ingredient sweet potato protein waffles.Print