Eggs every morning can get a bit boring. But, put them in a quiche with some veggies and a sweet potato crust? Eggs have never sounded so good!!
This recipe is easy and delicious. It’s versatile too- you could add any kids of veggies you want, meat like sausage or bacon, and all kinds of yummy spices!
Mushroom and Pepper Quiche with Sweet Potato Crust
- 1 large sweet potato, shredded
- 1 tbs coconut oil
- 8 eggs
- 2 cups sliced mushrooms
- 1 large green pepper sliced
- 1/2 onion sliced
- 1 tsp red pepper flakes
- 1/2 tbs garlic powder
- ghee (or butter, or olive oil- to sauté the veggies)
- 1/4 cup chopped parsley
- salt and pepper
Start by shredding your sweet potato. Keep the skin on because it give it great texture.
Melt the coconut oil in a pan and add sweet potato shreds. Cook them until they are crispy.
Press sweet potato into the bottom and along the sides of a glass pie pan.
Bake for 10-15 minutes at 350F to crisp up the crust.
Next, chop up your mushrooms, onions, and green pepper.
Saute veggies in ghee or butter or whatever oil you like until soft.
Whisk eggs in a large bowl and add in red pepper, garlic, salt and pepper, and parsley.
Pour egg mixture into pie pan.
Add in veggies and make sure they sink/have some eggs covering them.
Bake at 350F for 20-25 minutes.