Sweet Potato Crust Quiche
Ohhh nostalgia! ❤️
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
Sweet Potato Crust Quiche
- 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
- Heat the oven to 400.
- Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
- 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.
- Bake the sweet potato "crust" for 15 minutes at 400.
- After 15 minutes, remove the pan from the oven and lower the heat to 375.
- While the potatoes are baking, prepare the filling.
- 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.
- 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.
- 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.
- Pour the mix into the sweet potato crust and smooth it out to ensure it is evenly distributed.
- Bake for 30 minutes or until the eggs are set.