This vegetable packed quiche gets a gluten-free spin using thinly sliced sweet potatoes as a crust. The sweet potatoes add high fiber carbohydrates, making it more filling and helping to sustain blood sugar levels.
This quiche recipe is endlessly adaptable. Feel free to swap other seasonal vegetables instead of spinach, like sautéed kale, caramelized cauliflower or roasted red peppers. It’s a great way to use up leftover roasted vegetables (something we always have plenty of in our house from entertaining over the holidays). I love to use goat cheese since it’s tart flavor stands out from the creamy, richly flavored eggs, but extra sharp cheddar, pepper jack or feta would work well, too.
This crowd pleasing dish is perfect for Thanksgiving breakfast or your next holiday meal! Quiches or frittatas are great to feed a crowd. It’s fairly quick and easy to make in the morning, or you could make it in advance and reheat, or serve at room temperature.
Do you normally skip breakfast the morning of a holiday in an attempt to “make room” for the big meal? Don’t! On the surface, it makes sense – of course you’d want more room in your stomach for the special holiday treats you might only have a chance to eat once a year.
Unless you’re someone who normally skips breakfast, the resulting low blood sugar and empty stomach will leave you moody and lethargic. I think we can all agree that hanger plus family is a recipe for disaster! Also, getting overly hungry can interfere with digestion, leading to bloating and reflux, which will take a lot of pleasure out of your meal. And it’s hard to slow down and mindfully enjoy your holiday meal when you’re famished! You’ll end up eating more and enjoying it less!
Serve this quiche as part of a larger holiday breakfast or brunch spread, or serve it with a simple fruit salad and crusty whole grain bread. Leftovers can even be frozen for a microwave friendly breakfast!
Sweet Potato Quiche with Spinach and Goat Cheese
– 1/2 cup milk of choice
– 1/2 teaspoon ground cumin
– 1/4 teaspoon dried thyme or oregano
– 1 1/2 tablespoons coconut oil or olive oil
– 2 small sweet potatoes, thinly sliced with a mandoline
– 2 green onions, chopped
– 3 ounces baby spinach
– 1/3 cup crumbled goat cheese
– Cilantro, finely chopped for garnish
– Hot sauce, for garnish (optional)
1. Preheat the oven on broil.
2. In a large bowl, whisk together the eggs, milk, cumin and thyme/oregano. Season with salt and black pepper.
3. Heat the coconut oil in a large ovenproof sided skillet (or cast iron skillet) on medium-high heat. Add sweet potato slices and cook, tossing occasionally, until tender and golden, about 10 minutes. Top with green onions and spinach, cover with the lid and cook until wilted.
4. Pour the eggs over the vegetables and cook until mostly set. Sprinkle with goat cheese over the top.
5. Place under the broiler for a couple of minutes, being careful not to burn, until the eggs are completely set.
6. Remove from oven and let cool 5 to 10 minutes before serving.
7. Garnish with cilantro and hot sauce, if desired. Enjoy!