Sweet Potato Crust Quiche

This easy but delicious sweet potato crust quiche is perfect for breakfast, lunch or dinner. The sweet potato replaces a traditional crust, which makes this recipe gluten-free! (And let’s be honest, you can never have enough sweet potato in your life.) Quiche is a great dish for your pre-week meal prep because it’s easy to make a big batch and you can store it in the fridge all week. Enjoy!

Prep Time – 10 minutes

Cook Time – 45 minutes

Servings – 6-8

Ingredients

2 medium sweet potatoes

Salt & pepper

2 cups spinach

1-2 cloves garlic, minced

¼ cup sundried tomato, chopped

¼ cup crumbled goat cheese

6 large eggs

1 cup organic whole milk

Instructions

1. Preheat oven to 375* F. Spray 9 inch pie plate with coconut or olive oil spray.
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2. Slice sweet potato into discs that are approximately ¼ inch thick and completely cover bottom of the pie plate (potato discs should overlap). Lightly salt & pepper, and bake in the oven for 20 minutes to soften the sweet potato.
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3. In a skillet, sauté garlic and spinach in oil over medium-low heat.
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4. Whisk together eggs and milk in a large bowl. Stir in the spinach, tomatoes, and goat cheese. Add about ½ tsp. each of salt and pepper.
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5. Gently pour the egg mixture onto the sweet potato, trying not to dislodge the potato from the bottom of the dish. Sprinkle extra goat cheese on top if desired.
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6. Bake at 375* for 35 minutes until the eggs are set.