Sweet Potato Crusted Broccoli Quiche

Sweet Potato Crusted Broccoli Quiche


I love cooking with eggs, one single egg is packed with nutrition. A single egg has 6 grams of protein including all of the essential amino acids, 13 vitamins and minerals, and DHA omega-3 fatty acids. Few other foods could boast such a high nutritional density. There are many ways to cook up an egg, one of my favorites is making a quiche. This quiche is one not to miss baking sometime this week. It’s easy and oh so delicious! I loved using sweet potatoes as a substitute for the crust. Get rid of the pastry crust and try something healthier. This also makes a great breakfast and lunch option.


Sweet Potato Crusted Broccoli Quiche 


  • 2 tablespoon olive oil
  • 12 eggs
  • ½ large onion
  • 2 bell pepper chopped
  • 5 cloves garlic minced
  • 2 cups broccoli – chopped
  • 2 cups spinach – chopped
  • 1 tablespoon roasted cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon chili pepper
  • 1 cup cilantro – chopped
  • ¾ cup  shredded cheese – preferably goat, grass-fed, or organic


  1. Pre-heart oven to 400 degrees.
  2. Peel sweet potatoes and slice thinly.
  3. Lay potato slices in casserole dish in a crust-like fashion.
  4. Coat the top of the sweet potatoes with 1 tablespoon of olive oil.
  5. Bake 400 degrees for 15 minutes. (After crust has baked, reduce oven to 375 degrees.)
  6. Heat 1 tablespoon olive oil. Sauté onions, garlic, and bell peppers until lightly browned.
  7. Blend eggs in a blender until mixed throughly, then add broccoli and spices, pulse 5-10 times.
  8. Add everything else together in a large bowl. Place the combined mixtures on the potato crust.
  9. Sprinkle with cheese on top.
  10. In a 375 degree oven, bake quiche until firm and the cheese has browned, about 40-50 minutes.
  11. ENJOY!!!