Last weekend the bf got creative in the kitchen with what we had on hand and made a sweet potato crusted quiche filled with lots of healthy veggies and absolutley no cheese. If you ask me cheese makes a quiche, but in the spirit of eating as clean and lean as possible we passed on adding any this time, plus we had none in the fridge so that made things easier. The sweet potato crust really tastes amazing and gives the quiche some edge, I loved it. Enjoy this healthy take on a typically unhealthy meal and if you’re feeling rebellious – just add some cheese! Get the recipe below and let me know how you like it in the comments.
Veggies of your choice (we used asparagus, mushrooms & tomatoes)
1 Sweet Potato
Preheat oven to 375.
Grate the sweet potato, then take the gratings and squeeze out the excess water with your hands in the sink. Take all the gratings and line the bottom and sides of your baking dish. Bake the crust for 20 minutes.
Whisk eggs with a dash of almond milk, add chopped up veggies of your choice. Pour the egg and veggie filling into the sweet potato crust and bake for 30 minutes or until browned at the top.