Sweet Potato Crust Quiche

An easy and nutritious sweet potato crust quiche packed with fresh vegetables. This low-carb alternative to traditional quiche is gluten free and dairy free and is perfect for clean eating and balanced meals.

Course Breakfast, brunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 113kcal

Author Sara

Equipment

1 9" pie dish
1 Mixing bowl
1 Skillet

Ingredients

1 large sweet potato (or 2 small)
1 tsp. extra-virgin olive oil
½ red pepper, thinly sliced
½ yellow onion, chopped
1 small zucchini, chopped (about ¾-1 cup)
2 cups packed spinach
8 large eggs
½ cup milk (dairy or plant-based both work)
½ tsp. fine sea salt
¼ tsp. pepper

Instructions

Preheat oven to 375-degrees F and lightly grease a 9" or 10" pie dish.
Thinly, and evenly, slice the sweet potatoe(s) in ⅛" slices. Lightly toss the sliced sweet potatoes in 1 tsp. of olive oil and sprinkle with salt. Place the sweet potatoe slices in the prepared pie dish, creating the base and sides of the crust. Slices should be crowded and overlapping as they will shrink as they bake.
Bake sweet potato crust for 20-25 minutes, or until sweet potatoes are tender. After baking, you can re-arrange the sweet potato slices to form a more even crust.
While the sweet potatoes are baking, sauté the veggies. Heat about 1 tsp. of extra-virgin olive oil (or avocado oil) in a medium skillet (I use cast iron) over medium heat. Add the peppers, onions, and zucchini and sauté until fork tender (about 5-7 minutes). Mix in the spinach and allow spinach to wilt. Add the cooked veggies to the pie dish.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour egg mixture into the pie dish with the veggies. The egg mixture will fill the pie dish up to the brim - if you have too much egg mix, you can discard any remaining mix.
Return to oven and bake at 375 for 35-45 minutes, or until the center of the quiche has set. Remove from oven and allow to cool for at least 10 minutes before slicing.
Serve and enjoy!

Notes

See sweet potato crust photos in blog post, if needed, to see how the sweet potatoes are arranged for the crust.
If using plant-based milk, make sure it's plain and unsweetened (Malk and Three Trees are my favorite).
The pie pan will be filled to the brim! I recommend placing on a baking sheet so it's easier to get in/out of the oven.
I use a 9" pie dish (a 10" also work) - if using anything smaller, reduce eggs from 8 to 6.

Nutrition