Spinach and goat cheese quiche made with a scrumptious sweet potato crust that helps to hold the quiche nicely together without all the calories of a regular crust. Gluten free!
Well hello, hello and happy Monday. Hopefully you’ve had a cup of coffee or two and a chance for a slow morning before we dive into this tasty. You know the chance to ease into the day with a filling breakfast and a little inspiration. I start each day by waking up to Milly knocking something off of my nightstand, then I stretch, make coffee, lay out my clothes, make the bed, get dressed, brush my teeth, and if I’m lucky, unload the dishwasher before I head to my workout.
On the mornings I don’t get to do these things, I come home and feel rushed to get to work, especially if I’m developing recipes or have a heavy day of writing and editing photos. The slower and earlier my morning is, the better. I reserve sleeping in for Sundays.
It’s a routine that works well for me because I’m able to get in a heart-pumping workout, get a little organized and usually stay off my computer until usually around 8am. I’d love to hear your morning routine and what you enjoy. Perhaps you read? Catch up on the news? Make a delicious breakfast? Listen to a podcast? Tell me!
Last week Abra and I noshed on this spinach and goat cheese quiche for both breakfast and lunch. It’s seriously FANTASTIC and bangin’ with flavaaaaaa.
Since it was so outstanding, I’m giving it a recommendation for this year’s Easter menu.
But before we get to this quiche recipe, I did want to share a few photos from my time at one of the Blue Diamond Orchards with Almond Breeze. As many of you know, I’ve worked with Almond Breeze and Blue Diamond for years, so it was such a treat to be able to see where and how the almonds were grown in California.
In fact, did you know that Blue Diamond is actually a co-op?! Pretty cool, huh?
-Blue Diamond Growers is a grower-owned cooperative and the world’s largest almond marketer and processor.
-Almonds grow on 13% of California’s irrigated farmland but use only 9% of the state’s agricultural water, or a little less than 4% of the state’s total developed water
-The almond is an incredibly efficient crop. We eat the kernels themselves. The hull (or dry and fuzzy fruit) are sold as livestock feed. The shells themselves are used as an alternate energy source in co-generation plants and as livestock bedding.
-Blue Diamond’s three product lines include:– Almond Breeze Almondmilk™– Blue Diamond Snack Nuts™– Blue Diamond Nut-Thins™
-Blue Diamond Growers grows the almonds that make Almond Breeze Almondmilk. AlmondBreeze is the only almondmilk brand that actually has the orchards within its own organization.
And how beautiful are these almond tree flowers? Swoon.
Now it’s time we talk about this badass quiche. It’s made with a beautiful sweet potato crust. Yep, that’s right — a crust made from sweet potatoes. I got the idea from Cooking Light a few years ago and there was no turning back. It’s a great replacement for the standard crusts found in most quiche recipes, and adds a nice touch of sweetness, which I love. If you aren’t into sweet potatoes, try it with regular potatoes instead.
The filling is packed with fresh veggies like onion, spinach and tomato. Basically whatever you have in your fridge, throw it in. Mushrooms? Yes please. Maybe a little turkey bacon for the meat lovers? Do it up! Or just keep it veg-friendly with this tasty recipe. I like to use goat cheese and Almond Breeze’s Unsweetened Original Almondmilk. If you happen to be dairy free, simply leave the goat cheese out.
Nom. Nom. Nom.
I’m going to be doing a Facebook Live of this recipe on Monday 3/20 at 3pm CST on my Facebook page.
Mark your calendars and tune in for some delicious Easter brunch inspiration. Hope to see you there! xo.
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Author: Monique of AmbitiousKitchen.com
- Serving size: 1/6th of recipe
- Calories: 143
- Fat: 5.9g
- Saturated fat: 2.1g
- Carbohydrates: 11.3g
- Sugar: 4.1g
- Fiber: 2.3g
- Protein: 10.5g
- Coconut oil cooking spray
- 1 large sweet potato, cut into 1/8th inch slices
- 1 teaspoon olive oil
- 1 small white onion, diced
- 1 large roma tomato, diced
- 1 jalapeno, seeded and diced
- 1 (5 oz) bag of spinach
- 1/4 teaspoon salt
- Freshly ground black pepper
- 4 large egg
- 4 large egg whites
- 1/3 cup Almond Breeze unsweetened almondmilk
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup goat cheese crumbles
- Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
- While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion, jalapeno, diced tomato; saute for a few minutes. Then add spinach and saute for another few minutes, or until spinach wilts. Remove from heat and set aside to cool.
- In a medium bowl, whisk together eggs, egg whites, almondmilk, salt and pepper.
- Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
- Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Enjoy!
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