Veggie Quiche w/Sweet Potato Crust

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 6.5 g
  • Cholesterol: 120.0 mg
  • Sodium: 268.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Veggie Quiche w/Sweet Potato Crust calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    3 cups shredded sweet potatoes (can also use regular potatoes or frozen shredded hash browns)
    1/2 large onion, diced
    1 clove garlic, minced
    1 cup chopped swiss chard, kale, or spinach (squeeze out all water if using thawed)
    1 cup chopped vegetables, such as broccoli, bell peppers, or mushrooms
    6oz shredded cheese
    4 eggs
    1/2 cup egg whites
    2 Tbsp half & half
    2 Tbsp flour
    1 tsp baking powder
    pepper to taste

Directions

Preheat oven to 400*.
Press the potatoes into a 9x13 baking dish sprayed with pam, spreading evenly to cover the bottom and up the sides. Bake until the potatoes start to crisp & are golden brown, 15-20 minutes.
Meanwhile, in a large bowl, whisk together eggs, egg whites, half & half, flour, baking powder, and pepper. Set aside.
While potatoes are baking heat a skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add remaining veggies and cook for 2-3 minutes until slightly tender (they will finish cooking in oven). Set aside until potatoes are done.
After potatoes start to brown remove from oven. Spread veggies evenly over potatoes. Sprinkle with half of the cheese. Pour egg mixture over top. Sprinkle with remaining cheese.
Bake for 35-45 or until center is set and the outside edges are golden brown. Let set for 5 minutes, then serve.


Number of Servings: 8

Recipe submitted by SparkPeople user 3JS_MOM.

Rate This Recipe