Well hello, hello and happy Monday. Hopefully you’ve had a cup of coffee or two and a chance for a slow morning before we dive into this tasty. You know the chance to ease into the day with a filling breakfast and a little inspiration. I start each day by waking up to Milly knocking something off of my nightstand, then I stretch, make coffee, lay out my clothes, make the bed, get dressed, brush my teeth, and if I’m lucky, unload the dishwasher before I head to my workout.
On the mornings I don’t get to do these things, I come home and feel rushed to get to work, especially if I’m developing recipes or have a heavy day of writing and editing photos. The slower and earlier my morning is, the better. I reserve sleeping in for Sundays.
It’s a routine that works well for me because I’m able to get in a heart-pumping workout, get a little organized and usually stay off my computer until usually around 8am. I’d love to hear your morning routine and what you enjoy. Perhaps you read? Catch up on the news? Make a delicious breakfast? Listen to a podcast? Tell me!
Last week Abra and I noshed on this spinach and goat cheese quiche for both breakfast and lunch. It’s seriously FANTASTIC and bangin’ with flavaaaaaa.
Since it was so outstanding, I’m giving it a recommendation for this year’s Easter menu.
But before we get to this quiche recipe, I did want to share a few photos from my time at one of the Blue Diamond Orchards with Almond Breeze. As many of you know, I’ve worked with Almond Breeze and Blue Diamond for years, so it was such a treat to be able to see where and how the almonds were grown in California.
In fact, did you know that Blue Diamond is actually a co-op?! Pretty cool, huh?
Here are 5 quick facts about Blue Diamond for you:
-Blue Diamond Growers is a grower-owned cooperative and the world’s largest almond marketer and processor.
-Almonds grow on 13% of California’s irrigated farmland but use only 9% of the state’s agricultural water, or a little less than 4% of the state’s total developed water
-The almond is an incredibly efficient crop. We eat the kernels themselves. The hull (or dry and fuzzy fruit) are sold as livestock feed. The shells themselves are used as an alternate energy source in co-generation plants and as livestock bedding.
-Blue Diamond’s three product lines include:– Almond Breeze Almondmilk™– Blue Diamond Snack Nuts™– Blue Diamond Nut-Thins™
-Blue Diamond Growers grows the almonds that make Almond Breeze Almondmilk. AlmondBreeze is the only almondmilk brand that actually has the orchards within its own organization.
And how beautiful are these almond tree flowers? Swoon.
Now it’s time we talk about this badass quiche. It’s made with a beautiful sweet potato crust. Yep, that’s right — a crust made from sweet potatoes. I got the idea from Cooking Light a few years ago and there was no turning back. It’s a great replacement for the standard crusts found in most quiche recipes, and adds a nice touch of sweetness, which I love. If you aren’t into sweet potatoes, try it with regular potatoes instead.
The filling is packed with fresh veggies like onion, spinach and tomato. Basically whatever you have in your fridge, throw it in. Mushrooms? Yes please. Maybe a little turkey bacon for the meat lovers? Do it up! Or just keep it veg-friendly with this tasty recipe. I like to use goat cheese and Almond Breeze’s Unsweetened Original Almondmilk. If you happen to be dairy free, simply leave the goat cheese out.
Nom. Nom. Nom.
More healthy breakfast recipes to try:
Veggie Packed Freezer-Friendly Breakfast Burritos
Strawberry Banana Chocolate Chip Baked Oatmeal
Healthy Breakfast Egg Muffin Cups
Maple Cinnamon Sweet Potato Protein Waffles
Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Ingredients
- Coconut oil cooking spray
- 1 large sweet potato, cut into 1/8th inch slices
- 1 teaspoon olive oil
- 1 small white onion, diced
- 1 large roma tomato, diced
- 1 jalapeno, seeded and diced
- 1 (5 oz) bag of spinach
- 1/4 teaspoon salt
- Freshly ground black pepper
- 4 large egg
- 4 large egg whites
- 1/3 cup Almond Breeze unsweetened almondmilk
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup goat cheese crumbles
Instructions
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Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
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While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion, jalapeno, diced tomato; saute for a few minutes. Then add spinach and saute for another few minutes, or until spinach wilts. Remove from heat and set aside to cool.
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In a medium bowl, whisk together eggs, egg whites, almondmilk, salt and pepper.
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Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
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Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Enjoy!
This post is in partnership with Almond Breeze. Thanks for supporting AK and the brands that help make this site possible.
82 comments
Hi!
Love, live and eat by your food posts!! However, the recipe print link doesn’t work any more for my phone, anyone else?
always game for quiche! what i’m really interested by is the sweet potato crust, though; it sounds delicious (i definitely don’t use sweet potatoes for savory things enough) and somehow you got the quiche filling to not leak weirdly past the sweet potato slices (or at least it looks like that)!
That sweet potato crust is brilliant! I start my day much later, rolling in to work at 9 am after chugging some green tea and rushing out the door 🙂 Working out first thing is great though because you don’t have time to give yourself excuses.
Since we switched over to daylight saving time this past weekend, could you please post the time of your Facebook live accordingly? Thanks.
Can you tell me where the speckled plate is from? I’m stocking my registry for my September wedding and these look similar to the set I picked out from Crate and Barrel, except I like yours better! Thanks!
First of all, this looks like a great recipe to make for Passover, though I’ll probably skip the goat cheese. I am also a huge fan of almond blossoms. We have pink and white where I live :https://israelisalad.wordpress.com/2017/02/08/tu-bshvat-and-groundhog-day-food-for-thought/
Time Warner cable
Love the use of sweet potato as the crust! I am so embarrassed that just recently I realized what almond trees look like!! They are beautiful!! And it was fun to learn that Blue Diamond is a co-op!! Thanks for the fun fact. Their unsweetened plain almond milk is my fave store bought version.
Yum!! Love this spin on the traditional quiche! My morning routine is so similar- wake up by the cat, get a workout in to start the day, then work work work! Onlyyyy I wish my work was recipes and photos all day too ☺️
I can’t wait to try this recipe, I love sweet potatoes and quiche and goat cheese so it sounds perfect.
Do you think it would work to use six whole eggs instead of the combination of whole eggs and egg whites?
Each time I’ve made it I’ve used 6 eggs instead of egg/egg whites and it works just fine 🙂
This looks so good, but I just can’t do cooked spinach. Do you think kale would be a good substitute?
Yum and more yum!
I’m loving the thought of this recipe! And you’re right – it’s perfect for lazy mornings when you don’t want to get out of bed to cook!
This quiche is INCREDIBLE! My sister and I devoured this delicious quiche within 2 days! Thank you so much for this healthy recipe! 🙂
OF course, so so happy you liked it!
Do you think I could cut the slices of sweet potato thinner and layer them in the pan? Or would I have to change the cooking instructions then?
Thanks for always posting amazing stuff!
can’t wait to try this over the weekend! Since I need more than 6 slices I’m thinking of using my 13 inch cast iron pan. Do you have any recommendations for altering the recipe for this attempt? Appreciate it! thank you!
Hi! I love your recipes and was even more excited to see this one and that you had the chance to visit some Blue Diamond Growers! My husband grows almonds for them in the Central Valley! Thanks for sharing your experience. It’s fun to see people get to learn about how they are grown.
Can’t wait to try this recipe!!!
DREAMING of these right now!
I made this today for Easter brunch, and it was SO good. My husband has already requested that I make this again. Thanks for the great recipe!
First made this when house-sitting for a friend…. found the recipe in Where Women Cook magazine/
Spring 2015 and have been making it ever since!! The combo of goat cheese, plus almond milk add flavors that are fantastic!! Thanks for adding this one to pinterest and Easter 2017!
This is the perfect brunch dish! Can you tell me where you got the serving spatula? I love it!
I am
sure your quiche tastes great, but you need to speed up your delivery when giving the ingredients and not talk to your friend as this takes up a lot of time. Also, please stop touching your hair while cooking! Thanks for the recipe – I will try it this week. Just speed everything up a bit for those of us with not too much time to spend in front of the computer.
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You are amazing with this post. Thanks for posting such information
This recipe is AH-MAZE-INGGGGGGGGGG! I made it with purple sweet potato because my grocery store didn’t have the regular ones, worked just as well and tastes so good!
It’s one of my favorites! The purple sweet potatoes sound awesome for the crust!
Right…PRINT does not work. Can you fix that, please?
Thanks!
I like the helpful info you provide in your articles.I’ll bookmark your blog and check again here frequently.I am quite sure I’ll learn a lot of new stuff right here! Good luck for the next!
This quiche was delicious Monique, but as strange as this may sound, I actually enjoyed it straight from the fridge more than hot. On to the Thai peanut chicken wraps for dinner tonight!
I’m so glad you liked it, Paula! And trust me – I eat my egg dishes straight from the fridge often 😉 Enjoy the wraps!
I made the quiche and it did taste amazing, but I agree with another comment on here that the live post is just far too long!!! I would prefer that you just got on with it without all the preamble and waffling. In the end I just followed the printed recipe as it was really irritating listening to inane comments and conversation. That aside the food was superb.
Hi Wendy! To pair with this recipe I wanted to share the amazing experience I had with at the Blue Diamond Orchard. I used their almondmilk in the recipe, and am thankful for the time I spent there 🙂 Glad you enjoyed the recipe!
As I have egg intolerance, there could also be a substitute for eggs?
I wouldn’t recommend an egg substitute for a quiche!
I made this quiche for dinner one night last week for my husband and me. It is delicious, has a resonable amount of calories and very nutritious – all things I look for in a recipe. I love sweet potatoes and so this was a no-brainer for me to try. It will definitely be part of my rotation of meals to prepare. I also plan to make it as a breakfast/brunch dish next week with a group of ladies that are coming to my house for breakfast.
So glad you both enjoyed! I love making this for both brunch and dinner – great amount of protein and perfect for serving a group 🙂
Sounds so yummy! Love the sweet potato crust idea. Has anyone made this the night before and reheated in the morning? Or somehow easily prepared it overnight so it’s easy to put in the oven in the morning?
This will keep well if you make it the night before! I usually make one on Sunday and enjoy it for lunch all week 😉
Dear Monique!
I just came across your website today looking for something healthy and fun to do with bananas and oatmeal. I tried your “Two Ingredient Banana Oatmeal Cookies”. Thank you! Very good and so easy. Then I so enjoyed seeing all of your side margin videos of other enticing recipes! When I saw this one of “Spinach and Goat Cheese Quiche with Sweet Potato Crust”, I had to watch your video. What fun to be in your kitchen and watch it being made “real time”. Thank you. You definitely have a Gift of creating great things to eat which incorporate health-conscious foods like GF, non-dairy, low/no sugar, veggies, etc. In fact, who you so naturally are and how you present yourself on this website is sooooo inspiring– in the kitchen and in life. So grateful for someone like you, living your passion and sharing with the world. Bless you!
Much Gratitude,
JulieBelle Ash,
Co-Author of Children’s book: Splash, I LOVE BEING a Raindrop!
Salida, CO
Hi JulieBelle! Thanks so much for your note! I’m glad you’re finding some great go-to recipes here 🙂 Hope you find some more favorites, and have a great rest of your week!
This recipe is sent from heaven. I loved everything about it. I am working on all of the other recipes on this Thanksgiving break!💚
The flavors all go together so well. I loved this recipe. I added chopped bacon and sauteed garlic too, not as light, but also complimented it very well. Thanks Monique for another amazing dish. I haven’t tries one yet that I didn’t like!
Chopped bacon + garlic sounds delicious in here! This one’s perfect for adding in your favs 🙂 So glad you’re finding some great recipes here!
I have read through other blogs, but they are cumbersome and confusing more than your post. I hope you continue to have such quality articles to share with everyone! I believe a lot of people will be surprised to read this article!
geometry dash
Great, a very good breakfast
Excellent, a favorite recipe.
So happy to hear that!
This looks fabulous! Not such a fan of goat cheese though.. any suggestions for replacements?
This one’s perfect for customizing! Feel free to leave the goat cheese out or use any other cheese that you like 🙂
Awesome, thanks so much!! Such a huge fan of you and your recipes- you are 100% my weekly go-to for cooking inspo 🙂
This recipe is sent from heaven. I loved everything about it. I am working on all of the other recipes on this Thanksgiving break!💚
So happy to hear that! Enjoy your break 🙂
Absolutely delicious!! We actually ate it for dinner instead of breakfast. The only thing I would change is more seasoning. Can’t wait to try it again with different mix-ins like chicken sausage and mushrooms.
Love this for dinner, too! And it’s perfect for customizing 🙂
I love your recipes and following your posts and emails !! I am excited to try this recipe!
So happy to hear that Pam! Hope you love this one 🙂
Hi, great recipe. I don’t like tomato. What can I use instead? Thanks for advance ❤️
Hi! Feel free to just leave it out or swap it for another veggie like red bell pepper 🙂
This was excellent! I threw in some turkey sausage, green and red peppers, and mushrooms. The spice of the jalapeno along with the sweetness of the sweet potato is to die for. This is definitely going into my meal prep rotation. Only issue was the crust…I didn’t account for the shrinkage of the potatoes. I think that the next time i make it, i’m going to grate the sweet potatoes so that i have an even layer. Thanks for the recipe!
That sounds delicious! Love a good turkey sausage. Usually the potatoes still stick nicely in crust-form to the egg layer, but let me know how the grated sweet potatoes goes.
Love to reading your posts, you are such a natural and nice person and have proven that healthy can be and is very delisious good! I will try this defo!and Im so happy I found your blog 😁
Thanks so much! Hope you find some new recipes you love 🙂
Love this quiche dish. Yum!