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sweet potato crust quiche

Sweet Potato Crust Quiche


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5 from 13 reviews

  • Author: Megan
  • Total Time: 1 hour
  • Yield: one 9inch pie 1x
  • Diet: Gluten Free

Description

Fluffy eggs mixed with spinach, butternut squash, and spices atop a crust made solely of sweet potatoes.  This quiche is healthy, flavorful, easy, and delicious all in one!


Ingredients

Scale
  • 1 large sweet potato (about 1lb), very thinly sliced
  • 1 teaspoon olive oil
  • 1/4 cup diced yellow onion
  • 1 cup of fresh spinach
  • 1 clove garlic, minced
  • 1/2 cup peeled and cubed butternut squash
  • 6 eggs
  • 1/3 cup almond milk (or dairy milk)
  • 1/2 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a pie pan with nonstick spray, and then layer the potatoes on the bottom and sides of the dish.
  3. Bake the sweet potato crust for 20 minutes.
  4. While that is baking, add the olive oil to a large skillet and sautè the onion for 3-4 minutes over medium heat, stirring frequently.
  5. Add the garlic and spinach and continue to sautè for 1 minute.
  6. In a microwave-safe bowl, add the squash and 2 tablespoons of water. Microwave on high for 4-5 minutes or until the squash is softened.
  7. Combine your eggs, milk, and spices in a large bowl and whisk until combined.
  8. When the crust is done, first add the spinach mixture, then the squash, and lastly, pour the eggs mixture on top of everything.
  9. Bake for an additional 30 minutes, until eggs are cooked through.

Notes

Feel free to play around with the veggies/spices to your taste!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American