This healthy quiche is one of those keep forever recipes that you keep coming back to month after month because it’s so good, simple, nutritious and absolutely delicious.
The best part and obviously, the most delicious is that it’s technically a crustless quiche (we’re using sweet potatoes as the crust!).
I’ve made this quiche countless times for breakfast, but mostly crave it for lunch with a side of thick avocado toast and cholula, or sometimes almond butter toast with bananas for that gold old sweet and savory combo.
Ingredients in this healthy quiche
This spinach and goat cheese quiche is a house favorite here at AK — for both breakfast and lunch! It’s seriously FANTASTIC and bangin’ with flavaaaaaa even while using simple ingredients. And don’t worry if you don’t have the veggies the recipes calls for, it can easily be changed up based on what’s in your fridge, including using up leftovers! Here’s what you’ll need:
- Sweet potato: to create the delicious gluten free crust
- Eggs: for the quiche, of course!
- Almond milk: to make the quiche nice and fluffy — although you could use whatever milk you’d like.
- Veggies: I used onion, tomato and spinach in this recipe, but feel free to mix in your favorites.
- Goat cheese: or any cheese you’d like! I love goat cheese or feta but you can also omit to keep this gluten free quiche dairy free as well.
- Salt & pepper: to bring out all of the flavors.
Chances are you already have these ingredients in your fridge, which makes this sweet potato crust quiche the perfect breakfast or lunch to throw together. Since it was so outstanding, I also highly recommend it for get togethers like Easter brunch!
How do you make a sweet potato crust?
It’s time we talk about this 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 so easy! To make it:
- Cut a large sweet potato into 1/8 inch slices so that they cook through well.
- Preheat oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray.
- Add your sweet potato slices all around the base (as the photo shows in the picture below). 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. Then the sweet potato crust is ready for the filling!
Standard crusts found in most quiche recipes are filled with butter and flour, so this sweet potato crust is the perfect low carb, gluten & grain free option. It also adds a nice touch of sweetness, which I love. This sweet potato crust quiche is also paleo friendly! Simply leave out the goat cheese. If you aren’t into sweet potatoes, try it with regular potatoes instead.
Customize this low carb spinach and goat cheese quiche
The filling is packed with fresh veggies like onion, spinach and tomato, but you can add any veggies you like. I prefer to cook my veggies first, then add them over the crust. Here are some suggestions if you want to make this your own:
- Mushroom: saute 8 oz baby bella mushrooms along with onion, spinach and your fav cheese
- Meat lovers: add cooked bacon, turkey bacon, ham or even some cooked sausage!
- Broccoli cheddar: add finely chopped broccoli and 1/2 cup cheddar cheese
- The “Denver”: add chopped ham, diced green bell pepper and diced chopped onion
The options are endless to truly make this spinach and goat cheese quiche recipe your own. Nom. Nom. Nom.
How to store this spinach and goat cheese quiche
This spinach and goat cheese quiche recipe will keep in the fridge for up to one week, so you can enjoy a healthy, easy breakfast or lunch all week long. It’s also great for prepping ahead of time for weekend brunches! Simply place the completely-cooled quiche into an airtight container (or completely cover the pan) and store it in the fridge.
When you’re ready to eat it, just reheat individual slices in the microwave for 30-60 seconds. You can also reheat slices in the oven at 350 degrees F for about 10-15 minutes or reheat then entire pan for 20-30 minutes.
Freezer-friendly sweet potato crust quiche
- To freeze quiche: let the spinach and goat cheese quiche completely cool, then transfer individual slices to freezer-safe bags or containers for up to 3 months. You can also freeze the entire quiche at once if you have a large enough freezer-safe bag or container.
- To reheat frozen quiche: you can either let the quiche slices thaw in the refrigerator before reheating them in the microwave, or you can simply place them straight into the microwave and heat them for about 1 minute. To reheat an entire frozen quiche you can put it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.
What to serve with this spinach and goat cheese quiche with sweet potato crust:
I love topping this sweet potato crust quiche with hot sauce and avocado slices because ya girl likes it spicy. It’s also delicious with:
- An english muffin or slice of toast (this recipe makes the best piece of toast!)
- Perfectly Crispy Roasted Breakfast Potatoes or even my Garlic Fingerling Potatoes
- A delicious slices of Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting for the perfect Easter brunch!
- Make it more of a lunch with my Everything Spring Green Salad with Basil Lemon Vinaigrette
- Or get your sweet tooth fix with Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
See how to make this healthy quiche:
I hope you love this easy spinach and goat cheese quiche with sweet potato crust. If you make it, please leave a comment and rating so that I know how you liked it! I really appreciate it. xo!
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Spinach and goat cheese quiche made with a scrumptious sweet potato crust to keep it gluten & grain free and filled with nutrients. This easy, low carb sweet potato crust quiche is perfect for customizing with your favorite veggies and makes a wonderful, protein-packed breakfast or brunch!
Ingredients
- 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 (or sub 1 diced red bell pepper)
- 1 (5 oz) bag of spinach
- 1/4 teaspoon salt
- Freshly ground black pepper
- 6 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup goat cheese crumbles (or sub feta)
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 and diced tomato; saute for a few minutes. Then add spinach and saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
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In a medium bowl, whisk together eggs, 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. Quiche should be stored covered in the fridge for 5-7 days.
Recipe Notes
This sweet potato crust quiche is freezer-friendly. Check out the full post to see how to do it!
Here are some suggestions if you want to make this your own. Feel free to mix and match veggies!
- Mushroom: saute 8 oz baby bella mushrooms along with onion, spinach and your fav cheese
- Meat lovers: add cooked bacon, turkey bacon, ham or even some cooked sausage!
- Broccoli cheddar: add finely chopped broccoli and 1/2 cup cheddar cheese
- The "Denver": add chopped ham, diced green bell pepper and diced chopped onion
145 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!
Hi!!! This is delicious Ive done it a few times now but I was wondering what can you make before hand one day before? I have a brunch at home and want to do the less possible the day of the event
Hi! So glad you love it. And of course! It will be perfect if you make it ahead of time. You can make it and bake it for 10 minutes less, then then next day finish baking it in the oven for 15-20 more minutes to finish cooking and heating up.
Sounds great want to make it this morning snowed in can I sub regular milk for almond milk? Is it four eggs plus four egg whites? Thanks. Will post real review soon
Yes regular milk will work just fine, and it’s four eggs plus four egg whites 🙂 enjoy!
Wonderful! Even my hubby liked it!
So happy to hear that!
I was a bit hesitant making this but I read through the comments (always helpful to hear from people who have made the recipe vs those who state they think it sounds good but haven’t actually made it!) It was really good. I followed the recipe as stated with the only change being I added a bit of shredded cheddar on top of the feta. Everyone enjoyed it. I will definitely make this again
Perfect! Great idea with adding a little cheddar – yum 🙂
This was so easy to make and my whole family loved it! Thank you for such a great recipe!
Amazing! I’m so glad 🙂
I am widowed and live alone. This recipe is easy, delicious and one person can easily eat it because it keeps well and works for any meal. This is a keeper for me. Thanks for posting.
So glad you found this one! Love it for meal prepping for the week 🙂
Made this today! Super easy and delicious, thank you!
Glad you loved it!
I made the wonderful quiche this morning. I added onion, garlic, mushrooms, spinach and a herbed goat cheese. IT WAS FENOMINAL! Will definitely be making again.
Delicious! Glad you loved it!
I’m not great with pie crusts, so the sweet potato crust is brilliant and tastes even better than a traditional pie crust!
Absolutely! So easy and delicious 🙂
Delicious! My mom and I made this to enjoy for breakfast for the week while we are having extra time at home. All of the flavors were delicious together! We will definitely be making this again!
So good! Glad you both enjoyed 🙂
First time making an ambitious kitchen recipe and I am hooked! This is a great healthier alternative for quiche. And it’s super easy. 🙂
So happy you loved it!
Sweet potato crust is beyond brilliant! This recipe is a keeper for sure.
So good!! Glad you loved this one!
Super easy and yummy! Held up nicely for my WFH work week. Easy to make it your own as well. I didn’t have goat cheese or tomatoes in quarantine so I add peppers, artichokes, kalamata olives, and feta instead. I also ended up making mine in a casserole dishes, since I didn’t have a pie tin. Love this recipe and you will too!
Delicious! This one’s great for customizing. Glad you loved it!
I’ve been using this recipe for a while and figured I would leave a rating!! Love it! It is absolutely delicious!! I usually end up using just regular milk and sub sun-dried tomatoes if I don’t have fresh ones, but it has never disappointed!!
Amazing! Thanks so much for your comment & rating 🙂 one of my favs, too!
Wow! I usually find egg dishes one-note and a little boring. This recipe has changed my mind. I love the sweet potato crust (making a pastry crust is intimidating), it adds such a nice subtle sweetness to the dish and contrasts perfectly with tangy goat cheese. The eggs were super fluffy, and I loved all the veggie goodness packed in there. I’ve already shared this with several friends and will definitely make again and again!
Absolutely! So happy you loved this one!
Easy to make and absolutely delish!!
Glad you loved it!!
My go-to brunch recipe when I have guests over! People go crazy for it and they don’t need to know how easy it is to make 🙂 I love adding mushrooms!
I have been making this quiche on repeat, just switching up the veggies/meat/cheese based on what we have in the fridge! If I wanted to make a bigger version in a 9×13 pan, how would the recipe change? Any idea how many eggs and how much milk?
Love that! I would just double it! 🙂
This quiche was delicious and perfect for Passover. I loved the sweetness of th sweet potato crust contrasting with the funk of the goat cheese. I’ll definitely be making this one again, especially next Passover.
Absolutely! Such great flavors in here. Glad you loved it!
This recipe is amazing! I made it ahead to have for lunch while working from home. I like how easy it is to prepare, and love the idea of the sweet potato “crust”. I added some canned artichokes which worked nicely. Since I don’t have a pie pan, I used a 10-inch oven-safe skillet and it worked very well. Definitely a winner!
Absolutely! Such a great work from home lunch (and perfect for customizing!)
This was delicious! Just what we were hoping for! Finally, a healthy quiche that taste amazing. Will be a new weekend favorite. Only thing I would do differently next time is layer the sweet potato crust more/thicker.
Thank you!!
Perfect brunch recipe! Glad you enjoyed 🙂
A wonderful tasty different dish, i would love more!
this quiche is it. I stg this is the best quiche I’ve ever made, and I loved the sweet potato crust!!! 10/10 recommend
Glad you loved it!!
Made this sweet potato crust quiche with beetroot and goats cheese, very tasty
Perfect! Glad you enjoyed 🙂
I made this quiche for Mother’s Day brunch today and WOW. I was blown away by how delicious this recipe was!! So easy, minimal clean up required, and it tasted like it was from a fine dining restaurant! Served with mixed greens with a light and lemony vinegarette, and some fresh berries. I will be dreaming of this quiche until I make it again, which will not be long!
One of my favorite brunch recipes! So happy everyone loved it!
This is a very useful recipe and page. What I loved most was the recommendations for substitutions and ways to change it up. I think that is the best thing about this recipe. And of course, it tastes great. Granted, I substituted whole milk for almond milk, gruyere for goat cheese, green chard for spinach (that’s what my produce box had), and added 6 oz crimini mushrooms, and half a package of vegan bacon (diced) from Butcher’s son – a legendary vegan restaurant in Berkeley. This is exactly what we are supposed to do with this recipe. I have passed your link on to all of my friends. I am hoping that they will enjoy making this quiche as much as I have. There were, unfortunately no leftovers to freeze. There were four of us, two were major meat eaters. There were not leftovers, therefore, this dish will appear again. Fabulous and versatile recipe! Thank you!!!
PS – I made it on Mother’s Day and served it with a spinach salad with watermelon, red onions, Feta cheese and spinach. There were no leftovers.
Amazing! So happy everyone loved this one. It’s perfect for customizing with what you have on-hand!
Such a delicious recipe. Easy to make. Great the next day. My kiddos love it as well! Love the ingredients.
Amazing! I’m so glad the kids loved it, too 🙂
Loved this recipe. Made as per recipe. Thought it needed to be more flavorful. But would definitely make again. Liked the note on variations.
Filling and delicious!!!
This one’s great for customizing – feel free to add a bit more salt & pepper or your favorite veggies 🙂 glad you enjoyed!
So good and easy, the sweet potato crust is a fun addition!
Absolutely! Glad you enjoyed!
Have made this twice already and it’s a staple in our household now! My husband loves it and requests it every weekend. Thanks for the yummy and healthy recipe!
So happy to hear that! One of our favs, too 🙂
This was delicious! I used mushroom and broccoli instead of spinach because that is what I had on hand. My husband actually ate it and said it was tasty even though there was no meat in it. The sweet potato was an awesome change to this type of breakfast dish.
Perfect! Such a great breakfast!
I have just made the recipe and it turned out delicious! I added some mushrooms to the spinach mixture and used some sheep cheese instead of goat cheese. All the rest was exactly like the recipe. Thank you
That sounds delicious! Glad you enjoyed 🙂
Made this today with zucchini instead of spinach because that’s what I had on hand. Delicious and so easy!!
Perfect! Glad you enjoyed!
I love it! Used Peruvian camote instead of sweet potato and lactose free milk. So easy and delicious, thank you!
Perfect! Glad you enjoyed 🙂
This was absolutely delicious. I left out the meat and cheese, added lots of mushrooms, spinach, broccoli and asparagus.
I will be having this again soon and can definitely serve this recipe to company.
Perfect! Glad you enjoyed 🙂
THIS IS SO EASY AND DELICIOUS! I MAKE IT EVERY OTHER WEEK FOR AN EASY-TO-HEAT-UP BREAKFAST!
Amazing! So happy to hear that!
Love this quiche. I used garlic and herb goat cheese and used only 2ounces instead of 4 because I didn’t want the herbs to over power the quiche. It’s very tasty and I need a lower carb crust. I’m a huge fan of sweet potatoes so this was a win win. I also used 3 eggs and 4 egg whites as a sub and added quartered zucchini as a forth veggie
Perfect! Love the idea of a flavored goat cheese in here. Yum!
Great recipe! I’ve started making this once a week and having it for lunch with a side salad.
Love that idea! Perfect lunch.
So delicious!!! We made one quiche in a square baking dish (don’t have a pie pan) and after eating almost the whole thing, immediately made another!
Perfect! Such a great breakfast (lunch & dinner!)
What a great idea of using sweet potato slices for the crust! I had a small piece of leftover salmon to which I added sautéed broccoli and onion. Cheddar cheese was what I had on hand so that’s what I went with! Oh and I had a small amount of tomato that I tossed on top. It was beautiful and SO delicious! This recipe is so flexible
Perfect! I love adding leftover salmon to egg dishes, too!