Sweet Potato Crusted Quiche with Mushroom & Onion

Sweet Potato Crusted Quiche with Mushroom & Onion

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 4

Ingredients


1 cup Baby spinach
1 1/2 tbsp Dill, fresh
6 medium egg Egg
2 clove(s) Garlic (minced)
1 cup Kale
1/4 cup Parmesan cheese, shredded (plus extra for topping)
1/2 tsp Rosemary, dried
2 medium potato Sweet potato (sliced 1/4-inch using mandolin)
1 small Yellow onion (chopped)

Instructions


Preheat oven to 400.

Arrange the potatoes on the bottom and around the sides of your pyrex. Brush with olive oil and bake for 15 minutes. After the crust has baked reduce heat to 375.

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.

In a medium bowl, whisk eggs. Add shredded parmesan and veggies and mix until combined.

Pour into prepared dish. Top with more grated cheese. Bake until the quiche is firm and the cheese has browned, about 40 minutes. This dish tastes best served a little warm. It also makes a great breakfast or lunch the next day.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 201
Calories from fat 80
Calories from saturated fat 29.3
Total Fat 8.9 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.5 g
Cholesterol 259 mg
Sodium 242 mg
Potassium 456 mg
Total Carbohydrate 17.5 g
Dietary Fiber 2.8 g
Sugars 3.9 g
Protein 12.8 g

Dietary servings

Per Portion


Meat Alternative 0.8
Milk Alternative 0.1
Vegetables 1.6

Energy sources


Pygal35%457.8146394483397154.4420860062441540%354.61413031760264278.9977387818763625%317.24608730994686133.6647822039475735%40%25%CarbohydratesFatProtein
Breakfast
Lunch
Main