Are you craving a delicious, nutritious quiche that breaks all the traditional rules? Get ready to transform your breakfast or brunch with this game-changing Sweet Potato Quiche that's not just dairy-free and gluten-free, but also packed with incredible flavors and nutrients! Imagine a crispy sweet potato crust filled with vibrant vegetables and a creamy egg filling that will make your taste buds dance with joy. Whether you're following a special diet or simply looking for a healthier alternative to classic quiche, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 6 servings
Ingredients
- 1 large sweet potato, grated
- 4 eggs
- 1 cup coconut milk
- 1 cup spinach, chopped
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with olive oil or coconut oil.
- Using a box grater or food processor, grate the sweet potato. Spread the grated sweet potato evenly across the bottom and sides of the prepared pie dish, creating a crust-like base. Press the sweet potato down firmly to create a compact layer.
- Place the sweet potato crust in the preheated oven and bake for 15 minutes to help it set and become slightly crispy. Remove from oven and let cool for 5 minutes.
- While the sweet potato crust is baking, prepare the filling. In a large mixing bowl, whisk together eggs and coconut milk until well combined. Season with salt and pepper.
- In a separate skillet, sauté diced onions and sliced mushrooms over medium heat until they become soft and translucent, about 5-7 minutes. Add chopped spinach and cook for an additional 2 minutes.
- Spread the sautéed vegetables evenly over the pre-baked sweet potato crust.
- Pour the egg and coconut milk mixture over the vegetables, ensuring it's distributed evenly.
- Return the quiche to the oven and bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let cool for 10 minutes before slicing. This allows the quiche to set and makes it easier to serve.
- Cut into 6 equal slices and serve warm. Can be stored in the refrigerator for up to 3 days and reheated in the oven.
Tips
- Sweet Potato Crust Secrets: Make sure to press the grated sweet potato firmly into the pie dish to create a solid, compact crust that will hold your filling beautifully.
- Moisture Management: After grating the sweet potato, you can optionally pat it dry with paper towels to prevent excess moisture in your quiche.
- Vegetable Prep: Sauté your vegetables before adding them to the quiche to remove excess water and concentrate their flavors.
- Egg Mixture Technique: Whisk the eggs and coconut milk thoroughly to ensure a smooth, consistent texture throughout the quiche.
- Baking Precision: Keep an eye on the quiche in the final 10 minutes of baking. The top should be golden brown, and the center should be just set but not overcooked.
- Cooling is Crucial: Allow the quiche to rest for 10 minutes after baking. This helps it set and makes slicing much easier.
- Make-Ahead Magic: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining!
Nutrition Facts
Calories: 156kcal
Carbohydrates: g
Protein: 6g
Fat: g
Saturated Fat: 8g
Cholesterol: 124mg
