Sunday Yumday: Sweet Potato Quiche

Part of my self-care routine is to prepare food, usually on Sunday, for us to eat on the rest of the week. This routine has been hard to do for about a month, so this Sunday I was thrilled to get back to it.

I love finding recipes and then not actually following them, but making them my own. This weekend I came across a Tasty video for potato crusted quiche. I LOVE a good quiche, so I just made my own version of that.

Then the sweet potato crusted quiche was born.

This is an awesome on-the-go breakfast. Perfect for the doula who may be headed out for a birth at anytime or the momma trainer to grab before a 5:30 AM client. See the recipe below.

Sweet Potato Crusted Quiche

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1-2 medium sweet potatoes (I used the leftover for sweet potato chips)

5-6 slices of bacon, cooked and crumbled

5 eggs

1 cup almond milk (any milk would work)

A handful of roasted asparagus, chopped (I used leftovers from the night before)

1 bell pepper, diced (I used orange, any color would work)

5-6 chives, chopped

Goat cheese

1/2-1 tbsp olive oil

1 tsp smoked paprika

Salt and Pepper

 

Preheat oven to 350 degrees. Peel and thinly slice the sweet potato (my knife skills certainly aren't perfect, so most of these weren't super thin). Toss sweet potato in a bowl with olive oil, salt, pepper, and smoked paprika. Layer the bottom and sides of a 9 inch pie dish with the sweet potato. Cook for about 10 minutes.

While the crust is pre-cooking, whisk the egg and milk in a large bowl. Add the asparagus, pepper, chive, and bacon. Whisk together and season with salt and pepper.

When the crust is done, pour egg mixture on top and sprinkle with goat cheese- this part is up to you. I didn't measure but I used about 1/4 cup.

Bake quiche for 30-40 minutes, until the center is set. Cut and save for future breakfasts or eat now.

ENJOY!

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Madison ClecklerComment