Sweet Potato Crusted Spinach Quiche


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.




Screen Shot 2019-05-17 at 7.25.32 AM.png