Photo and recipe courtesy of Emma Kula.
No fussy pie dough here! This quiche crust is simply made with thin rounds of sweet potato, and it’s packed with delicious summer veggies. The perfect dish to make any brunch date!
1 large sweet potato, sliced into thin rounds
4 large eggs
2 egg whites
¼ tsp. salt
¼ tsp. garlic
Fresh black pepper
¼ c. milk of choice
1 yellow pepper, diced
1 zucchini, sliced into thin rounds
A few handfuls greens of choice (spinach, kale, etc.)
Soft cheese for topping (optional)
Lay your sweet potato rounds in a pie dish and coat with oil. Bake at 375 degrees for 15 mins.
While it’s cooking, sautee your vegetables in some olive oil until browned and soft. Season with salt and pepper.
In a large bowl, whisk your eggs, milk, salt, pepper and garlic powder until fully combined.
Once you’ve removed your potato crust from the oven, place the sauteed veggies on top of the crust, then pour the egg mixture over. Sprinkle with cheese if desired.
Bake for another 30-40 minutes or until it is puffy and slightly brown. Slice into 8 pieces and enjoy!