Broccoli Cheddar Quiche with Sweet Potato Crust
Ingredients
The crust
-
1
extra large or 2 smaller
sweet potatoes
The filling
-
2
tbsp
olive oil
-
1
small
yellow onion, diced
-
2
cups
broccoli, roughly chopped
-
8
slices
uncooked turkey bacon, diced
-
2
cloves
garlic, minced
-
½
tsp
salt
-
½
tsp
pepper
-
6
eggs
-
½
cup
unsweetened almond milk
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 400°F and spray a 9-inch pie dish with nonstick spray.
- Wash, peel, and cut the sweet potatoes into 1/8-inch thick rounds, layering them in the pie dish.
- Bake the sweet potatoes in the oven for 20 minutes.
- In a large sauté pan, heat the olive oil and add the onion, broccoli, and turkey bacon, cooking until softened.
- Add garlic, salt, and pepper to the mixture and cook for an additional 2 minutes, then let cool.
- Whisk the eggs and almond milk together in a bowl.
- Remove the sweet potatoes from the oven and reduce the heat to 350°F.
- Combine the cooled veggie mixture with the egg mixture, stir in cheese, and pour over the sweet potato crust.
- Bake for 40 minutes or until the quiche is set.
- Let cool for at least 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
150mg
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