Sweet Potato Crusted Quiche

Sweet Potato Crustless Quiche with spinach, fresh herbs and cheese

Organic eggs, fresh herbs, dark leafy greens and my all time favorite--the sweet potato! What is NOT to like in this crossover dish?

Just a side note-Here's some proof of my sweet potato obsession:

Sweet potato, Avocado Brownies

Sweet Potato, Black Bean Enchiladas

Sweet Potato, Chick Pea Patties

A Personal Story incorporating sweet potatoes at the end!

I've prepared this for breakfast, brunch and dinner. And I may or may not have polished the leftovers off cold from the fridge for an evening snack. Whenever you eat this protein packed meal, it provides a grain-free filling delight!

I served it with a sprouted grain English muffin half and some diced, roasted sweet potatoes. I roasted those right along with quiche while it was baking. A side of berries completed the plate both for flavor and nutrient profile.

When I started the 30 Day Spring Cleaning Challenge, I made sure that all the ingredients in this quiche fit the Grocery Shopping List guidelines. That way, I could make it for brunch on Sunday and eat leftovers throughout the week. I'd also like to suggest baking the batter in a cupcake pan (using parchment paper cupcake wrappers). It takes the 'grab and go' breakfast to the next level!

Enjoy!

Ingredients

3 medium sweet potatoes
2 tablespoons olive oil
½ small, mild onion (like yellow onion)
2 cloves of garlic, minced
2 bunches washed, chopped spinach (about 3 cups)
6 or 7 large eggs (choose organic, from grass fed chickens whenever possible)
½ cup organic milk (or plain almond milk)
1 cup grated white cheddar cheese (I love using a sharp cheddar but you can use your preference)
Some fresh herbs (I used rosemary, thyme, chives and parsley)*
⅓ cup goat cheese (you can use feta or any other variety)
¼ cup finely shredded Asiago or Parmesan cheese
Salt and Pepper to taste

Recipe Instructions

Preheat the oven to 400 degrees F.
Peel sweet potatoes and slice them as thin as you can. Spray or butter the bottom of a deep pie plate. Line the sliced sweet potatoes on the bottom of the pan.
Bake for about 15 minutes, until sweet potato slices can be pierced with a fork.
Put olive oil into a saute pan and saute the garlic and onion for about 5 minutes.
Add the spinach to the pan and cover, allowing the spinach to wilt and release water.
Drain any access water from the pan.
In a meduim bowl, whisk the eggs well. Add the cheddar cheese and herbs. Stir well.
Add the mixture from the saute pan into the egg mixture and stir. Pour over the baked sweet potato slices in the pie plate.
Sprinkle the asiago cheese on top.
Bake at 375 for about 40 minutes, until solid in the middle.
Allow to cool for a few minutes and enjoy!