It's 10 pm at night after a long day of relaxing, and I have no idea what to make for dinner. After exploring deep into the fridge of produce & everything green, I find leftover swiss chard that I remembered I purchased and didn't no quite what to do with. Clearly I was in a lazy mood & needed to bake something delicious, easy & quick---so quiche it is! First time making a quiche, and well, after researching recipe ideas I found that the majority of them had some type of breaded crust (something I like to avoid so my stomach is happy...you know?) Then I came across this idea to use sweet potato as a bottom layer. Good carbs, healthy--how brilliant? 10 minutes later after tossing a few ingredients together, this warm, gluten free, vegetarian-friendly, crusty quiche came out of the oven and gave me a weeks worth of grab-&- go protein breakfasts. Simple protein & easy prepping for those lazy folks out there, I've officially made your morning a healthier one. |
1/2 - 1 medium sized sweet potato, peeled and sliced thin using a julienne slicer (the more slices, the thicker the crust, entirely up to you (: !)
1/2-1 TB olive oil (depending on how many potato slices you use, this is for coating)
2 cloves garlic
1 cup baby bella mushroom, chopped
1 bunch swiss chard, chopped
5 eggs
1/4 cup Almond Milk
1 tsp oregano
1/2 tsp Turmeric
1/2 oz fresh romano cheese
salt & pepper
Directions:
- Preheat the oven to 400 degrees.
- Spray an 8" circular glass dish with cooking spray.
- Toss the sweet potato slices in a bowl with the olive oil and coat evenly. Evenly layer them on the bottom of the glass dish. Bake for 15 minutes.
- Meanwhile, sauté garlic with a dash of olive oil. Toss in the mushrooms and cook for 2-3 minutes. Set aside. Then toss in the swiss chard with a dash of water and sauté until slightly wilted. Set aside.
- In a medium size bowl, mix the eggs, milk, cheese and spices together.
- Toss the sauteed mushrooms & chard in the egg mixture. Mix well.
- Once the sweet potatoes are softened & cooked, remove from the oven and toss in the egg mixture.
- Grade more fresh romano cheese on top, a dash of salt & pepper, and bake for 35-40 minutes. You'll know when its done if you poke a fork into the middle and the eggs are no longer runny. Mine started to rise a bit, so I just poked a few holes using a fork into it to release some of the steam.
- Remove from the oven and let cool for 2-3 minutes and you'll notice that it will set.
- Serve warm with some avocado toast and a dash of salt & pepper to your liking ! (: