Broccoli Cheddar Quiche with Sweet Potato Crust

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!

Course Breakfast, gluten-free, quiche

Cuisine American

Keyword Broccoli Cheddar Quiche with Sweet Potato Crust

Prep Time 30

Cook Time 40

Total Time 1 10

Servings slices

Calories 199kcal

Author Erin Antoniak

Ingredients

1 extra large sweet potato or 2 smaller sweet potatoes
2 tablespoon olive oil
1 small yellow onion diced
2 cups broccoli roughly chopped
8 slices uncooked turkey bacon diced
2 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper
6 eggs
½ cup unsweetened almond milk
½ cup shredded cheddar cheese

Instructions

Preheat oven to 400F and spray 9 inch pie dish with nonstick spray.
Wash, peel, and cut sweet potatoes into ⅛th 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.

Nutrition