Sweet Potato Crust Veggie Quiche

Eggs are quickly becoming Brooks’ favorite thing – and I’m all sorts of happy about that.

Seriously, this kid can sit down and eat 2-3 whole scrambled eggs in minutes – he powers through them like a champ, he can’t get enough! I think they are the perfect texture for him to practice scooping up with his spoon/fork or if he’s in the mood for it, just shoveling them into his mouth with his hands! Ha! I love that they are such a great form of protein and just the fact that they aren’t a carb and he still loves them!

When I saw this recipe I was excited to try it out because the sweet potato crust looked so amazing – not to mention a quiche is such a great way to sneak in some extra veggies for Brooks, especially when they are cooked, all soft and mixed with eggs, it’s a win/win/win!

How To:

Preheat oven to 350*
Spray pie dish with non stick spray
Layer 1 medium sliced sweet potato on the bottom of the dish, for the crust
Add veggies of your choice { I used 1/2 red bell pepper, a handful of kale and sliced carrots}
Add 4-5 slices of cooked bacon
Whisk 8 Egglands Best eggs, splash of milk and salt + pepper to taste in a bowl.
Pour egg mixture into pie dish
Bake for 40-45 minutes
Optional: Top with a sprinkle of cheese

adapted from Beyond Fit Mom

I love a good quiche dish because it’s quick, easy, nutritious + delicious.

Did I mention it was quick?!

I think the part that took the longest from the whole recipe, aside from it’s time in the oven was cooking the bacon – which I cooking the microwave in my handy dandy Microwave Compact Bacon Rack – one minute per slice!

Seriously, I’ve been making a quiche once a week because it’s just so easy to have on hand in the fridge for a quick meal or even a snack. Doesn’t get any easier and I feel great about feeding it to my family!

What’s your favorite quiche recipe? Please share!