Make It Mondays are usually reserved for some sort of
craft/DIY project, but this week I just couldn’t resist a recipe..you CAN “make
it,” after all! My mom passed along a similar recipe she had come across
recently, and it was right up my alley. I love recipes that use a vegetable
alternative in place of carb/bread components…my beloved cauliflower crust
pizza and cauliflower fried rice just to name a few…and this fits right in!
Feast your eyes on a “crustless” veggie quiche! The “crust”
is made of sweet potato, and it is HANDS DOWN my favorite recipe of all time. I
have been known to say that before, but mark my words that THIS.IS.IT. The
easiest, quickest, healthiest and MOST delicious recipe out there!
Sweet Potato Crust Quiche
Ingredients
Cooking
spray/coconut oil spray
One
large sweet potato
1
Tbs olive oil
Minced
garlic
¼
onion
5
larger baby bella or white mushrooms
One
box/bag baby spinach
½
cup reduced fat milk
4
large eggs
¼
cup egg whites
Salt/pepper
Paprika
Italian
seasoning
6-8
cherry tomatoes, quartered
¼
cup crumbled feta cheese
1.
Spray a 9-inch pie plate with coconut oil spray
(or cooking spray).
2.
Peel sweet potato and slice with mandolin into
1/8” slices.
3.
Layer sweet potato slices along bottom and sides
of pie plate, attempting to get the best “seal” possible.
4.
Spray a very light layer of coconut oil
spray/cooking spray over the top, and bake at 350 degrees for 18 minutes.
5.
Add olive oil to skillet over medium heat, and
sauté garlic.
6.
Add onions, and sauté until almost tender. Add
mushrooms and do the same, followed by spinach until just wilted. Remove from
heat and set aside.
7.
In a large bowl add milk, eggs, salt, pepper,
paprika and egg whites, and whisk until combined.
8.
Remove crust from oven, and spread spinach
mixture evenly into crust. Add egg mixture. Top with tomatoes and feta.
9.
Bake at 350 degrees for 40 minutes
Serve for breakfast, lunch, brunch or dinner with freshly
sliced avocado, fruit and/or quinoa. And of course, feel free to add or sub your
favorite ingredients! EVEN MEAT (I’ll look the other way!). Happy Monday, foxes!