Stephanie's Veggie Quiche w/ Sweet Potato Crust

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.3
  • Total Fat: 11.7 g
  • Cholesterol: 340.0 mg
  • Sodium: 161.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.2 g

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


Whole 20 Compliant! Whole 20 Compliant!
Number of Servings: 4


    1 serving sweet potatoe (by LUCY0324)
    1 tbsp Coconut Oil
    400 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
    1 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
    .5 cup, chopped Onions, raw
    1 serving 1 Med. Green Bell Pepper
    1 cup Baby Spinach (raw)
    1 serving Tomatoes, Roma, Fresh, 1 Med
    .5 tbsp Garlic powder
    2 tbsp Parsley
    Salt and Pepper


Shred the sweet potato, leave the skin on. Melt the coconut oil in the pan, and add sweet potato shreds. Cook until they are crispy. Press sweet potato in the bottom & sides of a glass pie pan. Bake for 10-15 minutes at 350F to crisp up the crust. Next, chop up the mushrooms, onions, pepper, spinach and tomatoes. Saute veggies in ghee until soft. Whisk eggs in large bowl, add spices 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 min. Enjoy!!!

Serving Size: Makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSHULGAN88.

TAGS:  Vegetarian Meals |

Rate This Recipe