Sweet Potato Crusted Quiche
Looking for a quick and easy brunch recipe that the kids can help make? Look no further than this Sweet Potato Crusted Quiche. Not only is it delicious, but it’s also incredibly easy to make. Plus, you can customize it however you want. So if you’re hosting brunch, this quiche is sure to please…just add some mimosas.
Sweet Potato Crusted Quiche
Looking for a quick and easy brunch recipe that the kids can help make? Look no further than this Sweet Potato Crusted Quiche. Not only is it delicious, but it’s also incredibly easy to make. Plus, you can customize it however you want. So if you’re hosting brunch, this quiche is sure to please…just add some mimosas.
We originally found this recipe from Lindsay Surowitz at Weeknight Bite and can tell you each time we make it we’re shocked at how easy and delicious it is. We’ve adapted it over time and can tell you it’s always a big hit!
This quiche has quickly become one of our favorite dishes to whip up for any occasion! The added bonus? Kids can easily help prep. From arranging the sweet potatoes to helping sauté the veggies and pouring the ingredients, kids will feel like chefs cooking this one for mom! It makes a lovely brunch dish because it takes little effort and time to make but looks and tastes like you spent all day on it. We love serving it with a side of fruit and a mimosa of course!
Gorgeous photography by: @currentlykristen
Sweet Potato Crusted Quiche
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 3/4 onion, chopped
- 1 clove of minced garlic or about ½-1 teaspoon garlic powder
- 2 big handfuls chopped kale
- 1 1/2 cup broccoli florets, finely chopped
- 7 eggs, beaten
- 3 tablespoons almond milk (we always use almond milk but water or any milk will also work, whatever you prefer)
- 1/4 cup sharp cheddar
- salt & pepper to taste
Notes
Kid Tip: Let your kids arrange the sweet potatoes, mix the ingredients and then dump them as age appropriate.
For babies on solids but less than 12 months, omit the salt.
We originally found this recipe from Lindsay Surowitz at Weeknight Bite and can tell you each time we make it we’re shocked at how easy and delicious it is. We’ve adapted it over time and it’s always a big hit! It’s quickly become one of our favorite dishes to whip up for any occasion! Gorgeous photography by: @currentlykristen Instructions
- Preheat oven to 350 degrees.
- Slice sweet potatoes using either a mandoline or a knife. Note: no need to peel sweet potatoes! There’s nutrients in the skin and we’re all about making prep easier and faster!
- Spray a pie dish with olive oil spray. Arrange the sweet potato slices in the dish, starting with the bottom of the dish first, and then the sides.
- Once you've arranged your "crust", spray with olive oil spray, sprinkle with salt and pepper, and bake for 15 minutes (we do three layers of thinly sliced sweet potato).
- Meanwhile, heat a large skillet over medium heat. Warm the olive oil and then sauté the onions. Add the garlic (if using minced garlic) and cook until fragrant (about 45-60 seconds). Don’t brown or burn the garlic. Add the chopped broccoli and kale and sauté. If using garlic powder, add it as you sauté the veggies.
- Whisk eggs in a separate bowl and add almond milk or liquid of choice.
- Arrange sautéed veggies in an even layer on the sweet potato crust. Then pour the whisked eggs over the veggies. Season with salt and pepper.
- Add shredded cheese on top.
- Bake for 25-30 minutes, or until the eggs are set. Let stand for 5 minutes before slicing.
- Enjoy!