Crustless Sweet Potato Quiche
Quiche is perfect for breakfast or lunch. I love to have a lovely vegetarian quiche with a side salad, a warm piece of wheat baguette and a glass of wine for a girls luncheon out. Quiche is usually delicious, but rarely healthy. The culprit is pie crust. Crustless Sweet Potato Quiche is tasty, light and Mediterranean Diet compliant and just perfect to enjoy with your best girlfriends.
If you have been reading Olive Sunshine you know I like Sweet Potatoes. Olive Sunshine’s best recipe is Sweet Potatoes with Roasted Chickpeas.
Sweet potatoes give dishes a warm, creamy smoothness that is comforting. The creaminess and sweetness of the sweet potato makes adding cheese unnecessary which I omit often. Using Sweet Potatoes as a substitute for crust is not just good for you – it is delicious.
Make Two and Freeze One
This is a make-ahead prep meal. If I am going to make one, I might as well make two. These are beautiful to freeze. I love knowing I have my own homemade quiche ready to go in my freezer. If I have unexpected friends coming for breakfast or lunch throw it into the oven for 30 minutes and viola.
My sweetheart loves that I will pull a Crustless Sweet Potato Quiche out during the week just to switch up breakfast. I take it out of the freezer and let it defrost in the fridge. It pack up easily in my lunch bag. When I am ready for breakfast, two minutes in the microwave and I have a brunch-worthy breakfast at work!
The toppings can be changed to your liking. I often switch it up based on what I have on hand. My go-to is fresh baby spinach and sautéed mushrooms – two of my favorite veggies. It is hard to believe something so easy and tasty is also so good for you. Your friends with think you are a gourmet cook with this colorful masterpiece. I hope you try making a Crustless Sweet Potato Quiche and let me know how it turns out!
Ingredients
Instructions
Preheat the oven to 425 degrees.
Slice the potatoes 1/2 inch thick
Lightly oil the potato slices and arrange around two 9 inch ceramic pie pans. Form them into a crust shape. Allow the potatoes to overlap as they will shrink considerably. Sprinkle one of the pinches of salt on both pans of potatoes. Bake for 25 minutes or until softened.
Heat EVOO in a large pan until hot. Add the sliced mushrooms to the pan and lightly sprinkle with sea salt. Sauté until browned, stirring occasionally. Add minced garlic for 1 minute stirring constantly. Remove from heat.
Beat the 12 eggs and 4 egg whites in a large bowl. Add the plant-based milk, white pepper and nutmeg.
Chop the baby spinach into thick ribbons and mix with the parsley leaves. Take the pie pans from the oven. Arrange the potatoes to fit the bottom of the pan. There may be some holes in the “crust”. Add the spinach to the potatoes.
Pour the egg mixture over the spinach and sweet potatoes. Arrange the mushrooms on the top of the eggs and sprinkle on the goat cheese.
Place in oven for 30 minutes,or until eggs are set
Place pans on wire racks to cool for 10 minutes
Cut quiche into 6 slices and serve.
To freeze: Allow quiche to cool completely. Flip the other quiche over unto a baking sheet and flash freeze for 30 minutes. Wrap in plastic wrap and put into a large freezer bag. It can be frozen for up to 3 months.
Thank you Sunny love your blog
In the sweet potato quiche you did not say when to pour in the egg mixture
Thanks for the recipe
Gina
Thanks Gina for reading Olive Sunshine! Great catch – I added the step (step 7) right before adding the mushrooms and goat cheese. Let me know how it turns out!