Spinach, Mushroom + Garlic Quiche With White Sweet Potato Crust

white-sweet-potato-crust

spinach

crust

quiche

I’m excited to share this quiche recipe with you.  Since starting Whole 30 I have had to be really good about food prep over the weekend to make sure I have a healthy fast breakfast ready.  I am a morning smoothie drinker so this is my greatest change since starting Whole 30.  I added eggs back into my diet after doing autoimmune protocol for about 2 months.  I feel like I can tolerate them but I am keeping a close eye on things to make sure I don’t end up with a flare.  Eggs make a great breakfast and one piece of this quiche keeps me full until lunch something my smoothie does not do.  What I am super excited to share is how I like to do my quiche crusts.  I know the standard is to grate the sweet potato but I love to use a mandolin slicer and thinly slice the potato vertically.  I then lay out the sweet potato pieces and over lap them.  You can do two layers if you like a thick crust.  I’m kind of a presentation person and I feel this method makes for a beautiful slice of quiche.  As always feel free to get creative and add any additional ingredients you may have lying around and either orange or white sweet potato can be used.  Enjoy!

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Spinach, Mushroom + Garlic Quiche with White Sweet Potato Crust
Author: 
Recipe type: Breakfast + Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups spinach
  • 2 cups mushrooms
  • 8 eggs
  • 3 Tbsp full fat coconut milk
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 tsp garlic powder (1 finely chopped clove of garlic can also be used)
  • 1 white sweet potato (2 for a thicker crust)
Instructions
  1. Wash and peel sweet potato.
  2. Slice vertically on mandolin or can be sliced by hand if you do not own own.
  3. Lay sweet potato slices on bottom of a quiche pan overlapping slightly. Add an additional layer if a thicker crust is desired.
  4. Bake at 435 for 10-15 min or until slices start to curl up and brown. Don't worry if they are no longer overlapping. They start to shrink as they cook but will work just fine.
  5. Remove from oven and turn down to 400.
  6. Add spinach and mushroom to crust. Spread evenly.
  7. Sprinkle with garlic.
  8. In a separate bowl whisk eggs with coconut milk, sea salt and pepper.
  9. Pour egg mixture over spinach and mushrooms. You can shift the veggies if needed to ensure all are covered by the eggs.
  10. Bake at 400 for 15-20 min or until firm and cooked all the way through. You can test by taking a clean knife and inserting it in the center. If it comes out clean you are good to go.

 

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