Home » Breakfast » Spinach Quiche with Sweet Potato Crust

Spinach Quiche with Sweet Potato Crust

I love making quiche on Sunday morning! It is quick and easy and packed with protein to keep you fueled for your day. Another reason I love making this on Sunday’s is you can have the leftovers for breakfast or lunch the rest of the week.

sweet-potato-quiche

Ingredients
2 sweet potatoes, peeled and sliced thinly
7 eggs
1 package frozen spinach, thawed and squeezed
1 cup parmesan or mozzerella cheese, shredded
1 tbs red pepper flakes
salt and pepper to taste

Directions

  1. Pre-heat oven to 450 degrees
  2. Spray a 9 x 9 pan (I like Trader Joe’s coconut oil spray)
  3. Line bottom and sides of the pan with sweet potatoes and drizzle with EVOO
  4. Bake potato crust for 20 minutes
  5. While crust is cooking mix, eggs, cheese, red pepper flakes and salt and pepper, whisking quickly
  6. Remove crust from oven and reduce oven heat to 375 and top with spinach (be sure the water is removed from the spinach, squeeze between two paper towels).
  7. Pour egg mix over spinach
  8. Bake for 35 – 45 minutes at 375
  9. Quiche is done when knife will come out clean for the center of the quiche

spinach-quiche

This is a pretty quiche with the layers and orange and green. The eggs will fill in any cracks between the crust which is perfect. Enjoy your breakfast!

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