Make It Monday - Sweet Potato Crust Quiche

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!