Crustless Spinach Sweet Potato Quiche
This crustless spinach sweet potato quiche recipe is the perfect easy vegetarian breakfast. The perfect combination of potatoes, spinach, onion and goat cheese, it is a delicious way to eat more veggies. Naturally gluten-free and great for meal prep.
Servings: 8 servings
- 1 Tablespoon olive oil or avocado oil
- 1/2 cup chopped yellow onion can sub scallions
- 2 cups diced sweet potato cut into 1/4 inch dice
- 2 cups loosely packed spinach roughly chopped
- 1/2 teaspoon course salt divided
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 6 large eggs
- 1/2 cup milk of choice
- 2 ounces goat cheese, cut into chunks can sub feta cheese
Preheat oven to 350℉ and grease a 9-inch pie plate.
Heat oil in a large skillet over medium-high heat. Add onions and cook for 2 minutes. Add diced sweet potato and cook, stirring occasionally, until pieces are starting to brown and slightly tender. About 6-7 minutes.
Add chopped spinach and stir to it in with the potatoes and onions. Cook until spinach is starting to wilt. The vegetables don’t need to be all the way cooked through yet since they are going to cook more in the oven.
Season with 1/4 teaspoon of salt. Add vegetables to your prepared pie pan and spread into an even layer.
While vegetables are cooking, whisk eggs, milk, garlic powder, paprika, and remaining 1/4 teaspoon of salt in a large bowl. Pour egg mixture over the vegetables in the pie pan and give the pan a little shake to even everything out. Crumble the goat cheese over the top.
Bake until set and lightly golden brown on the top, about 20-25 minutes. Allow to cool for 10 to 15 minutes then slice into wedges. Serve warm.
Serving: 1piece | Calories: 125kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 270mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5706IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg