Vegetable Quiche with Sweet Potato Crust

Recipe posted in: Breakfasts, Flex Meals & Snacks, Main Courses
The Leaf Sweet Potato Crust Quiche Recipe

To create a healthy vegetable quiche, most recipes will simply eliminate the crust altogether. However, here at Nutrisystem, we do things a little differently. Instead of taking an easy shortcut and cutting out perhaps the tastiest part of the classic vegetable quiche, we replaced it with something just as delicious. This lightened-up Vegetable Quiche is made with a simple sweet potato crust that pairs perfectly with hearty eggs, melty cheese and fiber-rich vegetables. This breakfast recipe will quickly become your healthy meal prep go-to!

The best part about this sweet yet smart swap is that it’s way easier (and way healthier) than making regular pie dough for your quiche crust. Instead of all the measuring, mixing, kneading and pressing that is required with a classic dough, all you have to do is slice up some sweet potatoes and arrange them neatly into a pie pan. A healthy, low carb recipe swap that doesn’t require extra work? Count us in! Plus, this tasty breakfast is gluten free and packed with protein.

Kick off this healthy brunch recipe by getting started with the sweet potato quiche crust. Preheat the oven to 400 degrees and spray a pie pan with nonstick cooking spray. Cut one sweet potato into thin slices. You can use a knife but a mandolin or veggie slicer is ideal for its ability to create very thin, uniform slices. Arrange the sweet potato slices neatly inside the pie pan, being sure to overlap them. Slice some of the sweet potatoes in half and place them around the sides of the baking dish. Drizzle the sweet potato crust with one tablespoon of olive oil and bake for about 15 minutes. The Leaf Sweet Potato Crust Quiche Recipe

While your crust is baking, steam a 10- to 12-ounce bag of frozen vegetables and place them in a colander. We used a frozen veggie blend of cauliflower, broccoli and carrots but you can use any plain, non-starchy veggies that you enjoy for added fiber. After steaming, make sure to drain out as much liquid as possible and chop up the vegetables finely. Once the sweet potato crust is done, remove it from the oven and pour in the chopped vegetables. Pour six beaten eggs over the vegetables and top your quiche with a half-cup of reduced fat shredded cheddar cheese. Return the quiche to the oven and bake for 25-30 minutes or until the eggs are cooked.

One serving of this Vegetable Quiche with Sweet Potato Crust contains 241 calories. It counts as half of a SmartCarb, two PowerFuels, one Extra and one Vegetable on Nutrisystem.

Sweet potatoes count as a SmartCarb on the Nutrisystem program because they are high in fiber. Our recipe developers have come up with many different ways to utilize this superfood in our recipes. If you’re looking for more diet-friendly sweet potato recipes, get inspired by some of our favorite unique ideas below:

Have you come up with your own personalized and delicious sweet potato recipe? We want to hear about it! Take a moment to submit your unique sweet potato recipe creation on our Recipe Submission page. Your delicious idea could be featured right here on The Leaf for others to enjoy on their health and wellness journey.

Servings: 4

Calories per Serving: 241

On Nutrisystem, Count As: ½ SmartCarb, 2 PowerFuels, 1 Extra and 1 Vegetable

Ingredients:

  • 1 large sweet potato, peeled
  • 1 Tbsp. olive oil
  • 1 package (~10-12 oz.) frozen vegetables (i.e. cauliflower, broccoli, carrots, etc.)
  • 6 eggs, beaten
  • ½ cup shredded cheddar cheese, reduced fat

Directions:

  1. Preheat oven to 400°F. Spray a pie pan with nonstick spray.
  2. Cut the sweet potato into thin slices with a knife or mandolin knife.
  3. Arrange the sweet potato slices in pie pan, overlapping them. Slice some of the sweet potatoes in half and place them on the sides of the baking dish.
  4. Drizzle the sweet potato crust with olive oil and bake for 15 minutes.
  5. Steam the frozen vegetables and place them in a colander. Drain out as much liquid as possible.
  6. Chop up the vegetables finely.
  7. Once the sweet potato crust is done, remove it from the oven. Pour in the chopped vegetables.
  8. Pour the beaten eggs over the vegetables and top with the shredded cheddar cheese.
  9. Return the quiche to the oven and bake for 25-30 minutes or until the eggs are cooked.
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