The organic quiche with sweet potato crust has been one of our staple meals for awhile now. While the quiche is traditionally reserved as a breakfast or brunch food with a flaky pastry crust, this particular quiche has been transformed into one absolutely power packed, nutrient dense meal – a meal that everyone can enjoy!
Eating healthy doesn’t have to be rocket science. The recipe below is simply a guide. Chop up as many vegetables as you’d like to add. We typically like adding spinach, broccoli, asparagus, kale, and red onions. You can add as little, or as much of each as you’d like. Tweak to your own taste preferences.
Sweet Potato (1 or 2 depending on the size)
1 Cup Almond Milk
Seasonings: Pink Salt, Turmeric, Pepper
Coconut Oil – Used to coat the baking dish with.
Pre-Heat oven to 425 degrees
Coat the baking dish with coconut oil
Slice the sweet potato and line the baking dish
Cook for 15 minutes
Mix the eggs, milk, cheese, and seasonings together and chop up your vegetables.
Remove the pie dish and add all veggies spread out evenly. Next pour the eggs, milk, cheese over the veggies.
Place in oven for 45 minutes at 350 degrees
Now enjoy your gluten free quiche that’s loaded with protein, vitamins and minerals!