I love cooking with eggs, one single egg is packed with nutrition. A single egg has 6 grams of protein including all of the essential amino acids, 13 vitamins and minerals, and DHA omega-3 fatty acids. Few other foods could boast such a high nutritional density. There are many ways to cook up an egg, one of my favorites is making a quiche. This quiche is one not to miss baking sometime this week. It’s easy and oh so delicious! I loved using sweet potatoes as a substitute for the crust. Get rid of the pastry crust and try something healthier. This also makes a great breakfast and lunch option.
Sweet Potato Crusted Broccoli Quiche
2 tablespoon olive oil
½ large onion
2 bell pepper chopped
5 cloves garlic minced
2 cups broccoli – chopped
2 cups spinach – chopped
1 tablespoon roasted cumin
1 teaspoon salt
1 teaspoon pepper
½ teaspoon chili pepper
1 cup cilantro – chopped
¾ cup shredded cheese – preferably goat, grass-fed, or organic
Pre-heart oven to 400 degrees.
Peel sweet potatoes and slice thinly.
Lay potato slices in casserole dish in a crust-like fashion.
Coat the top of the sweet potatoes with 1 tablespoon of olive oil.
Bake 400 degrees for 15 minutes. (After crust has baked, reduce oven to 375 degrees.)
Heat 1 tablespoon olive oil. Sauté onions, garlic, and bell peppers until lightly browned.
Blend eggs in a blender until mixed throughly, then add broccoli and spices, pulse 5-10 times.
Add everything else together in a large bowl. Place the combined mixtures on the potato crust.
Sprinkle with cheese on top.
In a 375 degree oven, bake quiche until firm and the cheese has browned, about 40-50 minutes.