In Blog, Recipes

Sweet Potato Crust Quiche – grain free, gluten free, dairy free

Mother’s Day is right around the corner and going out to brunch and eating a bunch of tasteless, buffet foods doesn’t sound appealing to me.  This year why not treat Mom to a nice relaxing day at home and start it off with breakfast in bed.  I can’t think of a better way to have nutritious and delicious food than served to me by my family.

The entire breakfast might include one of my favorite grain free recipes like Grain Free Waffles or Grain Free Blueberry Pancakes.  Another option would be to make some muffins.  Again I recommend you stick with one of my grain free versions such as Grain Free Pumpkin Muffins or Grain Free Banana Muffins.  Both of these recipes are delicious and make a nice muffin without all the sugar and carbs from traditional sweets.

The main dish which is my recipe for this blog is a Sweet Potato Crust Spinach Quiche.  This is perfect for anyone who wishes to remain both gluten and dairy free. It takes the traditional heavy quiche and lightens it up while adding vitamins and fiber from the sweet potato crust.  If you are not dairy free then feel free to add cheese to the recipe also.  For some of you that can tolerate a goat cheese that would certainly be a healthy and tasty addition to this recipe.

Sweet Potato Crust Spinach Quiche

1 1/2 medium sweet potatoes, peeled and sliced thin
1 T coconut oil
1 cup sweet onion, diced
2 cloves garlic, minced
16 oz. fresh organic spinach
8 oz. sliced mushrooms
4 large eggs
3/4 cup unsweetened cashew, almond or coconut milk
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper

1. Preheat oven to 350 degrees F.
2. Spray a 2.5 quart oval casserole dish with oil to prevent sticking.
3. Place the slices of sweet potato along the bottom and sides of casserole dish, overlapping to cover the entire dish.

Sweet Potato Crust Spinach Quiche

4. Place in oven to bake for 15 minutes.
5. In a large frying pan, heat 1 T oil and saute garlic and onions for 5 minutes.
6. Add spinach and mushrooms and continue to cook until tender.
7. Add spices and adjust as needed.
8. In a small bowl whisk eggs and milk.
9. Remove crust from oven and fill with spinach mixture. Pour egg mixture over the top.
10. Return to over and bake for 25-30 minutes.

Serves: 8

Calories: 97
Fat: 4 g
Carbs: 9 g
Fiber: 3 g
Protein: 5 g

I hope you enjoy this recipe and take the time to make Mother’s Day special for someone.  Oh, and don’t forget the mimosas!  After all, Mother’s Day is a good reason to enjoy a cheat!

Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!

Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.

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