The perfect breakfast for cool-weather mornings (although let's be honest... I have this for lunch and dinner quite a lot too)!
This is an excellent recipe that you can make ahead of time and then throw in the microwave to reheat throughout the week. It is packed with nutrients such as calcium, vitamin A, Vitamin C and more, and I also love the contrast between the slight sweetness of the sweet potatoes and the tartness of the goat cheese. It is quite delicious!
Active Time: 30 minutes
Total Time: 1 hr
1 large sweet potato, peeled
¼ cup almond milk
4 cups small Broccoli florets (about 1 large head)
1 cup spinach, chopped
1 shallot, chopped
2 garlic cloves, minced
1 ½ tsp extra virgin olive oil, separated
Salt and pepper to taste
2 Tbsp crumbled goat cheese (optional)
Additional toppings ideas: sliced avocado, roasted cherry tomatoes, salsa, arugula
Preheat the oven to 375°F.
Slice the sweet potatoes into rounds about ¼ inch wide.
Grease a 9-inch round pie dish with ½ tsp olive oil and arrange the sweet potato rounds so that they cover the bottom and sides of the dish. You may need to slice some of the rounds in half in order to line the sides of the dish. Place in the oven to bake for 15 minutes.
While the sweet potatoes are in the oven, place the chopped shallots and garlic in a skillet with the remaining olive oil and sauté for 5 minutes or until softened, stirring occasionally.
Combine the eggs, almond milk, broccoli florets, spinach, shallots, garlic, salt and pepper in a bowl and whisk together.
Once the sweet potatoes are done cooking, pour the egg mixture over the sweet potatoes and sprinkle the goat cheese on top (optional). Return to the oven for 35-40 minutes or until the eggs are set and the top of the quiche is a golden brown. Allow it to cool for a few minutes before serving and add any additional toppings you desire.