Sweet Potato-Crusted Vegetable Quiche (Edit recipe)

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Thin sweet potato rounds overlapped into a crust, filled with riced cauliflower, broccoli, spinach and egg. No pastry at all, and it still slices like a quiche once it sets. Bake the crust on its own for twenty minutes before the filling goes in. Sweet potato holds a lot of water, and skipping that step is the difference between a crust and a wet layer at the bottom of the dish. Halve the rounds for the sides so they have a flat edge to stand on.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

13

Serves: 6

Ingredients

2 whole Sweet Potato, medium
1 whole Yellow Onion, diced
2 cloves Garlic, chopped
1 cup Baby Spinach, a handful
1/2 cup Oat Milk
1/4 tsp Salt
1/4 tsp Black Pepper
2 Tbsp Avocado Oil, to coat the pie plate and brush the crust
1 cup Grape Tomatoes, a bunch
1 pinch Whole Wheat Flour
2 pieces Basil, leaves, roughly chopped
3 whole Egg, beaten
1/2 whole Riced Cauliflower and Broccoli, half a bag

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F and coat a 9-inch pie plate with avocado oil.
Peel sweet potatoes and cut very thinly. Line the bottom of the plate with about 3-4 layers of sweet potato rounds. For the sides of the "crust" that line the upward rims of the pie plate, cut the rounds in half so the bottom has a straight edge and the tops are circular. Again, overlap so that the entire plate is covered. Brush all sweet potato rounds with avocado oil.
Bake the "crust" for 20 minutes.
In a pan, saute onions until browned and add in riced cauliflower and broccoli. Sprinkle in salt and pepper. Add in the spinach and saute. Lastly, add in the garlic and combine until fragrant.
Pour the vegetable mix into the sweet potato "crust".
Slice tomatoes and sprinkle flour and basil on them. Put these in the saute pan with a bit more avocado oil and cook until soft.
Add tomatoes on top of the vegetables in the "crust".
In a bowl, mix the milk with eggs. Once completely combined, pour into quiche.
Bake in the oven at 400F for 18 minutes or until eggs are cooked through. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	114
Fat:	5 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	119 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.