Have you ever gotten in a rut with food and meal planning? That was me last week. I needed something different. Not necessarily flavor-wise but I felt the need to get creative. When I get creative in the kitchen I like to at least have a baseline for where I’m heading. I can throw stuff together but I honestly wasn’t in the mood for a “let’s see if this works” scenario. I wanted a few solid ideas to play around with. As such, I recruited the help of some friends. I got a whole bunch of awesome meal ideas that I’ll be working my way through but the first one I tried was a sweet potato quiche. It turned out so well I’m sharing it with you today.
The tried-and-true quiche I come back to time and again is my Swiss Chard Quiche. It’s crustless, flavorful, and fairly easy to make. This time around, I went with a veggie quiche with a sweet potato crust. I know a lot of paleo eaters that make something similar so to many of you this may be old hat. But it was such a departure from what I’m used to that it was really fun to make!
I was shocked my kids liked it. My son loves quiche but he’s anti-sweet potato and anti-broccoli — two of the main ingredients. And surprisingly, he ate it all, asked for seconds… and then asked for thirds. Incredible. My daughter loved it, too. It was one of the first dinners we’ve had in a while where literally no one complained about what we were having. Veggie quiche with a sweet potato crust, you did not disappoint! And I hope you’ll agree!
Veggie Quiche with Sweet Potato Crust
- 1 large sweet potato, peeled and thin sliced
- salt and pepper, to taste
- 1 Tbsp coconut oil
- 1/2 C kale, torn into bite sized pieces
- 1 red bell pepper, diced
- 1 small broccoli crown, chopped
- 6 eggs, lightly beaten
- 1/2 C milk
- 1/2 C shredded cheddar OR 1/4 C feta crumbles
Preheat the oven to 350˚F. Spray a 9″ pie pan with cooking spray. Layer the sweet potato rounds into a crust, making sure to cover the bottom and sides of the pan completely. Spray the sweet potatoes with cooking spray and sprinkle with salt and pepper. Bake for 20 minutes.
While sweet potato crust is baking, heat coconut oil in a large saute pan over medium heat. Lightly saute the veggies until softened but not squishy, about 5-6 minutes. Set aside.
Beat eggs in a large bowl. Fold in milk and veggies. Stir well to combine. Add cheese and mix well. Pour the veggie and egg mixture into the baked sweet potato crust. Sprinkle with salt and pepper.
Turn the oven up to 375˚F. Return pan to oven and bake an additional 35 minutes or until set and the top begins to brown and bubble. Let side for 5 minutes. Serve and enjoy!
This quiche is a real crowd-pleaser, particularly among the younger set. But the older ones will love it, too. My husband told me he liked it better than my all-time favorite Swiss chard quiche! Shocker, I know.
Hope you enjoy it! Happy Meatless Monday. 🙂
TALK TO ME!
What’s YOUR favorite quiche filling?
Is quiche a breakfast food or dinner food?