Eggs

Spring Veggie Quiche

  • 6 eggs
  • 1 medium sweet potato
  • 2 cups spinach
  • 1 red pepper, chopped
  • 1 cup zucchini, sliced
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup whole milk
  • coconut oil for dish

Directions

  1. Preheat oven to 350° F
  2. Slice sweet potatoes thinly using a knife or mandolin
  3. Grease a 9-inch clay or glass pie dish with coconut oil
  4. In your greased dish, arrange sliced sweet potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s okay if they overlap.
  5. Bake sweet potato crust for 20 minutes
  6. While the crust is baking, saute spinach, peppers and zucchini in a medium saucepan until they are tender
  7. In a separate bowl, whisk together eggs, milk, salt and pepper
  8. Once sweet potatoes are done, add cooked veggies to the center. Pour egg mixture over the veggies.
  9. Bake for an additional 40 minutes, uncovered