If you’re anything like me, you love breakfast. Deemed by many as the most important meal of the day, breakfast has only gotten better with passing time. Growing up, quiche was a classic meal that was made for dinner in my house, because it was the perfect way to incorporate meat and veggies into something that’s easy to make. I cook this meal multiple times a month and pack it up for the next morning. Sometimes it’s the little things in life, like waking up and knowing you have a delicious meal ready to eat, and all you have to do is heat it up!
A sweet potato crust quiche is a healthier and faster version of your favorite quiche. No need to prepare a fancy pastry crust – all you’ll need to do is thinly slice a sweet potato and line a casserole dish. Plus, you’ll be adding in another vegetable, making sure you start your day with a complex carb that will give you even more energy to last throughout the day.
Bonus: I added a few scoops of Vital Proteins Chicken Bone Broth Collagen for a flavor boost. It’s a standout ingredient and an easy way to ensure an increase in your collagen intake. Win-win!
Quiche with Sweet Potato Crust
Yields 5-6 servings
- 1 large sweet potato (long and skinny works better if you plan to cut the sweet potato into circle)
- 1 C broccoli
- 1 large red bell pepper
- 2 roma tomatoes
- 1 jalapeño
- 8 oz. bacon
- Chard, spinach or kale
- 6 eggs
- 4 scoops Vital Proteins Chicken Bone Broth Collagen
- Fresh chopped rosemary
- Salt to taste
- Cut the sweet potato horizontally into equally thin circular rounds.
- In a large casserole dish, line the sweet potato circles on the bottom and sides, aiming to cover all empty space. Fill small holes with leftover sweet potato.
- Cover with aluminum foil and pace in the oven on 350 for about 25 minutes, or until cooked soft.
- Chop broccoli, peppers, tomatoes, greens, rosemary, and bacon and place in a bowl to mix.
- In a separate bowl, whisk together eggs and add in the Bone Broth Collagen, mixing again.
- Remove the casserole from the oven, pour in the chopped vegetables, and carefully pour the mixed eggs evenly over the whole casserole. Add more eggs if needed, depending on the size and portion of vegetables.
- Place in the oven on 375ºF and bake for 25-30 minutes until the eggs are fully cooked.
- Remove, cut into slices and serve hot! Additional slices can be stored in the refrigerated and reheated for leftovers or meal prep.