Sweet Potato Crusted Quiche with Mushroom & Greens

12 75 310
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 5 min 4
Sweet Potato Crusted Quiche with Mushroom & Greens
Health Highlights


2 medium potato Sweet potato (sliced into 1/4-inch using mandolin)
2 tbsp Extra virgin olive oil (for sautéing)
1 small Yellow onion (chopped)
1 package (227g) Cremini (Italian) mushroom (chopped small, or any vegetable you prefer)
1 1/2 tbsp Dill, fresh
1/2 tsp Rosemary, dried
2 cup Baby spinach (or only green you prefer)
6 medium Egg
1 cup Coconut milk, sweetened
2 clove(s) Garlic (minced)
1/4 cup shredded Mozzarella cheese (or vegan shredded cheese)
1/4 cup grated Parmesan cheese, low sodium (or nutritional yeast)


  1. Preheat oven to 400°F. Arrange the potatoes on the bottom and around the sides of a baking dish. Brush with olive oil and bake for 15 min.
  2. While the crust is baking, sauté onion and mushroom in a pan until soft. Add garlic, season with salt and pepper and cook for 3 more minutes. Add the chopped dill and 1/2 tsp of dried rosemary and stir for a minute. Add the spinach mix and stir until wilted, a few minutes.
  3. After the crust has baked reduce heat to 375°F. In a medium bowl, whisk eggs. Add milk, shredded cheeses (reserve some for topping) and veggies and mix until combined.'
  4. Pour into prepared dish. Top with more grated cheese. Bake until the quiche is firm and the cheese has browned, about 40 min. Enjoy!


This dish tastes best served a little warm. It also makes a great breakfast or lunch the next day.

If you want this recipe to be dairy free - use the substitutes listed in the ingredients


are an excellent source of protein and contain some important B vitamins!

Nutrition Facts

Per Portion

Calories 310
Calories from fat 168
Calories from saturated fat 59
Total Fat 18.7 g
Saturated Fat 6.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 8.4 g
Cholesterol 296 mg
Sodium 209 mg
Potassium 710 mg
Total Carbohydrate 20.7 g
Dietary Fiber 3.0 g
Sugars 6.5 g
Protein 16.4 g

Dietary servings

Per Portion

Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 3.1

Energy sources


Meal Type(s)