Sweet Potato Crust Quiche

 

Ohhh nostalgia! ❤️

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I ate this quiche almost every single day for lunch in those first few months as a new mom because (1) the ingredients helped with milk supply and energy levels, (2) it was quick to heat up with a baby attached to me, and (3) it was d@mn delicious! 😍

In those early postpartum days, I would make a quiche on Sunday and eat one slice each day with a side salad and piece of fruit!

I recently made one of these beauties and realized that I never shared the recipe with you gals!

The crust is made of sweet potatoes and the inside contains eggs, spinach, garlic, onions, mushrooms, tomatoes, mozzarella cheese, and a little olive oil!

✨Benefits of these ingredients:✨

🍠 Sweet potato: major source of potassium which helps to balance electrolytes; rich in vitamin C, beta carotene, magnesium and iron – all of which are essential energy nutrients (aka- fights fatigue!)

🍳 Eggs: rich in protein, choline, lutein, vitamins B12 and D, riboflavin and folate; also helps with energy levels

🌱 Spinach: contains iron, calcium and folic acid; high levels of magnesium play a vital role in producing energy at a cellular level

⚪️ Garlic: has chemical compounds which help in lactation

🍄 Mushrooms: rich in iron which helps to fight fatigue and lethargy; assists the production and movement of oxygen throughout the body

🔸 Olive Oil: assists in absorption of vitamins and minerals present in other foods eaten; aids in easy bowel movement

See why I ate it EVERY day?! One slice delivers protein, carbs, veggies, and healthy fats! 

Hope you like it!

Total Time: 1 hr

Prep: 30 min
Cook: 30 min 

Yield: 6
Level: Easy

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6 servings

Sweet Potato Crust Quiche


Ingredients:

  • 2 medium sweet potatoes
  • 2 tsp olive oil
  • 1 small onion, chopped
  • 16 ounces sliced baby bella mushrooms
  • 1 cup cherry tomatoes, halved
  • 16 oz fresh baby spinach leaves
  • 2 cloves of garlic, minced
  • 4 large eggs
  • 1 c shredded mozzarella
  • salt and pepper

Directions:

  1. Heat the oven to 400.
  2. Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
  3. In a glass pie dish, lay the sweet potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping.
  4. Bake the sweet potato "crust" for 15 minutes at 400.
  5. After 15 minutes, remove the pan from the oven and lower the heat to 375.
  6. While the potatoes are baking, prepare the filling.
  7. Heat olive oil in a large sauté pan over medium-high heat. When the oil is warm, add the onion, and cook until soft and translucent. Add the mushrooms and sauté until the moisture has cooked out of the vegetables.
  8. Add the garlic, spinach, and tomatoes. Gently stir until warmed and wilted (don't overmix and mash the tomato halves). Cook for 2 minutes. Then remove from heat.
  9. In a large bowl, whisk the eggs. Add the mozzarella cheese, salt, and pepper. Fold in the veggie mix and stir to distribute the eggs throughout.
  10. Pour the mix into the sweet potato crust and smooth it out to ensure it is evenly distributed.
  11. Bake for 30 minutes or until the eggs are set.
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