Hello Wednesday! I hope you had a fabulous Memorial Day and are jumping back into the week rejuvenated and ready to go. I was able to step away from technology for the better half of the weekend and spent some much needed time unwinding and enjoying the fresh air. And when it was time to come inside, in the kitchen I was trying out a few new recipes. One winner that I’ve been eating for breakfast for the past few days is this Paleo Sweet Potato & Veggie Quiche.
Quiche. Fritatta. You name it, I’ll be there! I love how simple, quick and filling these types of dishes are and make breakfast a breeze. Especially after a long weekend, the last thing I want to do in the early AM is cook breakfast or even have to think about it. So, this week, I said hello to a little meal prep and a make ahead Quiche to make my week that much better.
I’ve been trying to eat more veggies in the morning to start the day off right so I packed this Paleo Sweet Potato & Veggie Quiche full with broccoli and spinach. And the crust? It’s made with Sweet Potato for some extra Vitamin A, C & Fiber.
I was inspired to go for a Sweet Potato crust for a few reasons. Yes, the nutrients and making the dish Paleo friendly are nice, but honestly, I just wanted to try out my new toy. I bought a Food Processor from Target over the weekend and already have dozens of recipes to try out. 🙂 The processor made slicing the Sweet Potato soooo easy! Just put on the slicing blade attachment and let it go! It turned a tedious slicing job that probably would have ended in cutting myself into a quick cut with perfectly even slices. It’s a keeper and I have a feeling it’ll change how I create in the kitchen.
So, if you’re ready for a super delicious, simple and healthy breakfast, try it out and let me know what you think! Also, it’s versatile – mix up the veggies or add some cheese to make it your own.
– 1 Sweet Potato
– 5 Eggs
– 1/2 cup Almond Milk (or milk of your choice)
– 1 cup Broccoli
– 1 cup Spinach
– 1 tablespoon Pesto
– Salt & Pepper to taste
1.) Preheat oven to 350 degrees.
2.) Using a food processor (or mandolin or some super great knife skills), slice a peeled sweet potato. Arrange the slices into a pie or baking dish for form a crust.
3.) Cover the crust with foil and bake for 15-20 minutes.
4.) While the crust is baking, whisk together the eggs, Almond milk and pesto until well combined.
5.) Stir spinach and broccoli into the egg mixture.
6.) Once the crust is baked, remove from the oven and pour the egg & veggie mixture into the crust.
7.) Bake for another 15-20 minutes until the eggs are set.
8.) Cut, Serve & Enjoy! Or store in airtight container(s) to enjoy throughout the rest of the week.
What breakfasts do you make ahead for the week?
What are you favorite Quiche combos?