Zucchini Mushroom Quiche with Sweet Potato Crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 186.1
  • Total Fat: 11.2 g
  • Cholesterol: 310.0 mg
  • Sodium: 124.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Zucchini Mushroom Quiche with Sweet Potato Crust calories by ingredient
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From Real Plans From Real Plans
Number of Servings: 6


    1 sweet potato, 5" long Sweet potato
    1 small Onions, raw
    2 cup, sliced Zucchini
    1 cup pieces Mushrooms, fresh
    4 tsp Coconut Oil
    10 large Egg, fresh, whole, raw
    .25 cup (8 fl oz) Water, tap
    1 tbsp Basil
    1 tsp Oregano, ground


1 For the crust: Preheat oven to 350F. Grate the sweet potato.
2 Layer the bottom and sides of baking dish with shredded potato.
3 Bake the potato-lined dish for 20 minutes while you prepare the other ingredients.
4 For the filling: Peel and dice the onion. Slice the zucchinis and mushrooms thinly.
5 Heat the oil in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. Saute until the veggies are soft, 5-10 minutes. Remove from heat.
6 When crust is done cooking, remove from oven. Using a spatula, press the crust back into the sides (the sides tend to sink a bit when baking).
7 Distribute the zucchini mixture to your baked quiche crust evenly. Arrange the top so the zucchini slices lay flat and look nice.
8 Using a wire whisk, beat eggs with water. Add the basil, and oregano. Salt to taste (not included in calculation). Stir once to combine. Gently pour beaten eggs evenly over baking dish contents.
9 Bake quiche for 30 minutes or until set.
10 Serve immediately or warm later in the oven.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JOCYMC1956.

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