Wednesday, August 27, 2014

Recipe: Clean-Eating Quiche

I have to admit, cutting out highly processed food isn't the easiest thing in the world. But with a refrigerator stocked full of healthy produce and a little creativity, it's not half bad.

Last week, I was struggling with what to make for dinner when I got home from work/yoga at 7 p.m. Truthfully, all I wanted to do was order something for dinner or just snack until I was full. But with my Yoga Girl challenge to eat less processed foods, I took to the refrigerator.

A few weeks ago, I had seen a quiche recipe made with a sweet potato crust on Fourteen Forty. Not only is it incredibly healthy and ingenious, but I never have crust on hand, nor do I have the patience to make one myself. Thankfully, in my time of need, this recipe came to mind, and I knew I had to try it out and make my own version.

While I know very little about quiche, what I do know is that, while it sounds fancy, it's so incredibly easy to make. Trust me; I had never made a quiche in my entire life until last week. Not to mention, I was hungry, impatient and restless; and it still turned out fantastic.

A must make for any meal, any day of the week.


Sweet potato: One large or 2-3 small
Olive oil spray
Mixed vegetables of your choice: 3 cups (I used baby kale, dinosaur kale, grape tomatoes and zucchini)
Olive oil: 1 tablespoon
Garlic: 1 teaspoon minced
Eggs: 5 total
Feta cheese: 1/2 cup
Parmesan cheese: 1/4 cup
Herbs: 1/2 cup (I used Thai basil and parsley)
Salt and pepper to taste


Slice the sweet potato into thin pieces, and line the edge of your pie pan to mimic a pie crust. It should cover the sides and the bottom of the pan, but it doesn't need to be perfect!

Once the sweet potato is sorted, spray with olive oil and bake for 15 minutes on 400 degrees fahrenheit. After crust is baked, reduce to 375 degrees fahrenheit.

While the crust is baking, chop mixed vegetables and herbs. Set aside.

After the vegetables are chopped, sauté olive oil and garlic until lightly browned. Next, stir in mixed vegetables until wilted/mildly cooked, about 5-7 minutes.

Blend eggs and goat cheese in a bowl. Add the sautéed vegetables, olive oil, garlic and herbs. Stir until combined.

Add egg, cheese, vegetable and herb mixture to baked sweet potato pie crust. Top with parmesan cheese and bake for 40 minutes at 375 degrees.

Once the egg is fully cooked (this should take nearly 40 minutes), remove from the oven and allow to cool.

Cut and serve.


 || Photos are property of Twentyapolis. Must give credit. ||

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