Start your day with this gluten free feta quiche made with spinach, zucchini, mushrooms, and a sweet potato crust. This healthy and vegetarian spin on classic feta quiche makes for the perfect healthy breakfast or brunch recipe.
1largesweet potato, cut into 1/8th inch thick slices
1Tbspextra virgin olive oil or avocado oil
1smallyellow onion, diced
4ozsliced baby bella mushrooms
1smallzucchini, sliced into 1/4 inch quarter-moons
5ozbag of spinach
1tspsalt
½tspblack pepper
6largeeggs
⅓cupunsweetened almond milk
½cupcrumbled feta
Instructions
Preheat oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray.
Add sweet potato slices around the base and sides (like a crust) around the greased pan, cutting some slices in half to fill gaps. Spray the sweet potatoes with additional nonstick cooking spray and bake for 22 minutes. Remove from the oven and let it cool for 5 minutes.
Meanwhile, as sweet potatoes are in the oven, heat a large non-stick skillet to medium-high with the olive oil. Add in onion, sliced mushrooms, and zucchini. Saute for 3 - 4 minutes then add spinach and saute for 1 - 2 minutes. Remove from heat and set to the side to cool. Drain extra liquid from the pan.
In a mixing bowl, whisk together eggs, almond milk, salt, and pepper.
Evenly spread mushroom & spinach mixture on top of the baked sweet potato crust.
Pour egg mixture over the top and sprinkle feta crumbles on top.
Bake for 35 - 40 minutes, until the egg puffs up and sets. Cool for a few minutes before cutting.
Notes
TO STORE: cover the dish in aluminum foil or place quiche slices in individual airtight containers in the fridge for 3 - 4 days. TO REHEAT: in the microwave until warm (no longer than 2 minutes) or oven at 350 degrees F for 10 - 20 minutes depending on how much is leftover and until warm in the middle.Almond Milk: Substitute with any other plain, unsweetened milk (2%, whole, skim).Feta: Can use goat cheese or shredded mozzarella.