2 large sweet potatoes
Olive oil cooking spray
9oz baby spinach
1/2 small onion, chopped
16oz liquid egg whites
10 slices turkey bacon, cut into small slices
1 package sliced Portobello mushrooms
¼ cup almond milk
¼ cup nutritional yeast
Spring herbs (dill, parsley, chives) to taste
Sea salt and pepper to taste
*Add any other veggies and/or protein to it!
Peel sweet potatoes and slice thinly with a knife or mandolin
Lay potato slices out in pie dish in a crust-like fashion, spray with oil and bake on 400 degrees F for about 40 minutes. Set aside (After crust has baked, reduce oven to 375 degrees F)
In a large skillet, heat olive oil and sauté onion until translucent. Add the turkey and cook until crispy.
Stir in spinach, mushrooms and nutritional yeast and sauté until wilted and tender. Drain any excess liquid from the pan.
Add the turkey bacon/veggie mixture over the sweet potato “crust” and spread evenly.
Beat eggs, almond milk and herbs in a bowl then pour over the top of the quiche filling. Add salt and pepper to taste.
Bake for about 40 minutes or until the quiche has firmed up.