Sweet Potato Crust Quiche: Your New Healthy Brunch Favorite

This Sweet Potato Crust Quiche is a delightful twist on brunch, combining a healthy sweet potato crust with nutrient-packed fillings.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Breakfast

Cuisine: Healthy

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 large Sweet Potato or two medium sweet potatoes
2 tablespoons Cooking Oil avocado or grapeseed, olive oil as substitute
to taste Black Pepper
to taste Salt
to taste Garlic Powder

For the Filling

1 medium Onion chopped
1 medium Bell Pepper any variety
2 cups Fresh Spinach or substitute with kale or Swiss chard
4 Eggs large
1 cup Milk or Cream dairy or non-dairy alternatives
1/4 cup Cheddar Cheese

Equipment

Oven
Skillet
Pie dish
Mixing Bowl
Whisk

Method

Step‑by‑Step Instructions for Sweet Potato Crust Quiche

Preheat your oven to 375°F (190°C) and prepare ingredients.
Peel and slice the sweet potato into thin rounds and arrange in a pie dish. Drizzle with oil and season. Bake for 20 minutes.
Sauté chopped onion and bell pepper in a skillet until soft. Add spinach and cook until wilted.
Whisk eggs with milk, salt, and pepper in a mixing bowl until fluffy.
Fold sautéed vegetables into the egg mixture, then add cheddar cheese.
Pour the mixture over the baked sweet potato crust and sprinkle with remaining cheese.
Bake for 28-30 minutes until eggs are set and lightly browned.
Cool for a few minutes, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 225mgSodium: 320mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 6000IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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