Sweet Potato Crust Quiche with Broccoli and Bell Peppers is a wonderfully simple meal that can be enjoyed for breakfast, lunch, or dinner. This sweet potato crust quiche is perfect for customizing with your favorite vegetables and cheese!
This healthy quiche recipe is quickly becoming a staple in our house. Making breakfast ahead of time so that we can just reheat and eat or grab and go in the mornings is SUCH a time saver, and this Sweet Potato Crust Quiche is perfect for those busy mornings.
I have two young girls, so any time I can easily add in a vegetable it’s a win. When making this for my daughters, I make sure to chop the vegetables up very small so that they are mixed in and colorful like “sprinkles”…it’s all about perspective, right?
I love that this quiche is flavorful, nutritious, versatile and simple to make.
Ingredients in Sweet Potato Crust Quiche
Sweet Potatoes: Sweet potatoes are a good source of beta carotene, an antioxidant that raises the levels of vitamin A in the body. They are also a good source of fiber, which may slow digestion, reduce blood sugar spikes and promote digestive health.
Eggs: Eggs contain many nutrients such as choline, lutein and zeaxanthin (which are linked with eye health), protein and so many other vitamins and minerals into your diet.
Cottage Cheese: Cottage cheese is a source of calcium and protein. Eating enough protein at meal time, will help you feel more full hopefully until your next meal time.
Broccoli: Broccoli is a cruciferous vegetable that is high in antioxidants and other helpful plant compounds. Consuming broccoli may offer many other benefits for things like eye health, heart health, and chronic disease prevention.
Bell Pepper: Bell peppers are a great source of vitamin C, which helps the body absorb iron, boost the immune system and is a strong antioxidant.
Cheddar Cheese: Cheddar cheese adds a tasty flavor to this quiche, but you can swap this out for another cheese that you prefer! Gruyere and goat cheese also taste great in this dish!
How to Make Sweet Potato Crust Quiche
The first thing you need to do for this quiche is make the sweet potato crust. Start by slicing the sweet potato into thin rounds, then lining the bottom of a pie dish with the sweet potato rounds. Spritz the potatoes with an olive oil cooking spray, sprinkle with salt and pepper then bake for about 20 minutes. While the potatoes are cooking, combine the eggs, cottage cheese, broccoli, bell pepper, salt and pepper with a whisk. Then, mix in the cheddar cheese. When the potato crust is done, pour the egg mixture into the pie dish and bake again. Serve and enjoy!
Tips for Making Sweet Potato Crust Quiche
I love making this as part of a Sunday meal prep for the week. It makes breakfast time so smooth! You can also enjoy this quiche for lunch or dinner, don’t limit yourself to only breakfast with this one.
If serving this to little ones, chop the vegetables up very fine and talk about how colorful the broccoli and bell pepper are. Almost like sprinkles!
This sweet potato crust quiche makes great leftovers. Cover tightly and store in the refrigerator for up to four days.
Sweet Potato Crust Quiche with Broccoli and Bell Peppers is a wonderfully simple meal that can be enjoyed for breakfast, lunch, or dinner. This sweet potato crust quiche is perfect for customizing with your favorite vegetables and cheese!
Ingredients
Scale
1 sweet potato cut into thin, round slices
4 large eggs
½ cup cottage cheese
¼ cup broccoli, finely chopped
¼ cup bell pepper finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
1 cup cheddar cheese
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Spritz a round pie plate with olive oil cooking spray. Spread the sweet potato slices around the pan creating a crust. Make sure to put some up the sides of the plate. Spray the potatoes with the olive oil cooking spray and sprinkle with a little salt and pepper. Bake for about 20 minutes.
Once the potatoes are cooked, turn the heat up to 375 degrees.
In a large bowl, combine the eggs, cottage cheese, broccoli, bell pepper, salt, pepper and cheese. Whisk until well combined.
Pour the egg mixture over the sweet potato crust and bake at 375 for about 25-30 minutes until the eggs are set.
Allow to cool and serve.
This makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
Prep Time:10 minutes
Cook Time:55 minutes
Category:breakfast
Method:oven
Cuisine:american
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