Broccoli Cheddar Quiche with Sweet Potato Crust is the perfect morning meal. It’s both savory and hearty, with protein-packed ingredients and even a serving of greens!
The ultimate savory and hearty breakfast option
If you’ve been looking for a healthy and delicious morning meal that will leave you feeling fueled and ready to take on the day, look no further. This broccoli and cheddar quiche with sweet potato crust will have you coming back for seconds every time. I mean it… every time. It’s just too tasty!
In my opinion, this quiche makes the perfect meal for lazy weekend mornings. It’s filled with breakfast ingredients, but it’s heavier enough to be qualified as a lunch. I suppose it’s the perfect brunch option! This recipe takes anywhere from 45 to 55 minutes to complete, and I can assure you that each minute is worth it. Let’s dive in!
Ingredients in this broccoli and sweet potato quiche
We’re filling this quiche up with hearty ingredients like sweet potatoes, broccoli, and bacon. For flavor we will use salt, pepper, garlic, and lots of cheese!
- Sweet Potatoes: For your base layer, you will need 1 extra large sweet potato or 2 smaller sweet potatoes.
- Yellow Onion: To add some sweet and tasty flavor, dice up and add 1 small yellow onion.
- Olive Oil: 2 tbsp of olive oil will be used to sauté the onion.
- Broccoli: For the main part of the recipe, be sure to include 2 cups of broccoli, roughly chopped.
- Turkey Bacon: Every meal is made better with a little bit of bacon! Add 8 slices of diced turkey bacon.
- Garlic: To further enhance the flavor, add 2 cloves of minced garlic.
- Salt & Pepper: Include 1/2 tsp of salt and 1/2 tsp of pepper for taste.
- Eggs: 6 eggs will add extra protein while also contributing to the texture and making the quiche a quiche.
- Almond Milk: 1/2 cup of unsweetened almond milk will add to the overall consistency of the quiche and will prevent it from being too dry.
- Cheddar Cheese: Last but not least, include 1/2 cup of shredded cheddar cheese.
Tools used to make a homemade quiche
For this delicious quiche recipe, you will need a few different kitchen utensils. Grab a cutting board, chopping knife, 9-inch pie dish, a large sauté pan, a mixing bowl, and a whisk. For measuring, you will need 1/2 tsp, 1 tbsp, 1/2 cup, and 1 cup.
How to make broccoli cheddar quiche with sweet potato crust
Now that you have everything you need, we’re ready to start cooking! This sweet potato crust quiche is perfect for a relaxed Saturday morning. Best of all, it is completely healthy with natural proteins and greens.
To begin, preheat the oven to 400°F and spray a 9-inch pie dish with nonstick spray.
While the oven preheats, grab the sweet potatoes. Wash, peel, and cut them into 1/8 inch thick rounds. Layer them around the bottom of the pie dish and be sure to overlap them as you go. To fill in the gaps, cut some of the potato pieces in half, and then layer the side walls as well.
Bake the sweet potatoes for 20 minutes.
Next, in a large sauté pan, heat the olive oil. Once hot, add the onions, broccoli, and turkey bacon. Cook the batch for 5-7 minutes or until the veggies have softened. After, add the garlic, salt, and pepper, and cook the mixture for another 2 minutes. Once complete, turn off the heat and let it cool.
While it cools, whisk the eggs and unsweetened almond milk together.
Once the sweet potatoes are done, remove them from the oven and reduce the heat to 350°F.
Finally, take the slightly cooled veggie mixture and add it to the egg and almond milk. Add the cheese, stir, and then put it on top of the freshly cooked sweet potato crust base. Bake everything for 40 minutes or until it is no longer jiggly.
Once the quiche is done cooking, let it cool for at least 20 minutes before serving.
Considering everyone will be coming back for seconds, I doubt you will have leftovers. But if you do, here’s how to store them!
The best method for storing a quiche is to keep it refrigerated in an airtight container. When you are ready to enjoy this meal again, put the quiche in an oven-safe dish and place it back in the oven. Cook at 350°F until it is warmed to your liking. Be careful not to overcook or burn the quiche by checking it regularly.
Enjoy within 2-3 days.
You can optionally freeze your quiche before or after baking to enjoy later on. Simply store in a bag or container and let thaw prior to baking. If uncooked, use the original cooking instructions. If cooked, use the reheating instructions above.
Enjoy within 3 months.
This quiche recipe is flexible and allows for a few ingredient swaps.
If you are not a fan of broccoli, try another green. Spinach is a great substitute for broccoli and holds just as much nutritious value to you and your family. Rather than roughly chopping the spinach like the broccoli, try to cut it into quarters. This way you won’t have large spinach pieces in the quiche.
Another substitute you can try is sausage or ground beef in place of the turkey bacon. While traditional turkey bacon is healthier, if you want to try a different style of meat, these options will work well. If you do decide to change out the meat portion of the recipe, be sure that the meat cooks thoroughly.
If you liked this recipe, you’ll want to try these!
Need some more great breakfast ideas? Try some of these!
- Freezer Friendly Southwestern Breakfast Burritos
- Easy Roasted Breakfast Potatoes
- Pumpkin Oatmeal Pancakes
- Healthy Cherry Pie Oatmeal Bars
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 1 extra large sweet potato or 2 smaller sweet potatoes
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cups broccoli, roughly chopped
- 8 slices uncooked turkey bacon, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup shredded cheddar cheese
- Preheat oven to 400F and spray 9 inch pie dish with nonstick spray.
- Wash, peel, and cut sweet potatoes into 1/8th inch thickness rounds. Layer around bottom of pie dish, overlapping as you go. Some pieces may need to be cut in half to fill gaps. Layer the side walls as well.
- Bake sweet potatoes in oven for 20 minutes.
- In a large saute pan, heat oil. Once hot, add onion, broccoli, and turkey bacon. Cook about 5-7 minutes or until veggies have softened. Add in garlic, salt, and pepper and cook another 2 minutes. Turn off heat and let cool.
- Meanwhile, whisk eggs and almond milk together.
- Once sweet potatoes are done, remove and turn oven down to 350F.
- Add slightly cooled veggie mixture to egg mixture. Add in cheese. Stir. Pour on top of sweet potato crust. Bake for 40 minutes or until no longer jiggly.
- Let cool at least 20 minutes before serving.
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