Whole30 Vegetable Quiche
Start your day with this delicious and wholesome Whole30 Vegetable Quiche, a nutritious twist on the classic breakfast dish. This dairy-free, grain-free recipe features a golden sweet potato crust that’s filled with a vibrant medley of veggies, including zucchini, red bell peppers, mushrooms, spinach, and onions. The creamy egg filling is perfectly seasoned with garlic powder, fresh parsley, and almond milk, making it not only Whole30-compliant but also gluten-free and paleo-friendly. Packed with flavor and nutrients, this quiche is meal-prep friendly and ideal for a hearty breakfast or a light, savory lunch. Serve it warm and enjoy a dish that’s as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 2 medium sweet potato
- 2 tablespoons avocado oil
- 1 medium, diced yellow onion
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups, packed baby spinach
- 1 cup, sliced button mushrooms
- 8 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with a small amount of avocado oil.
Peel the sweet potatoes and use a mandoline slicer or sharp knife to thinly slice them into rounds about 1/8-inch thick.
Layer the sweet potato slices in the pie dish in an overlapping pattern to form a crust, ensuring the bottom and sides are fully covered. Brush 1 tablespoon of avocado oil over the sweet potato slices.
Bake the sweet potato crust in the preheated oven for 15 minutes until slightly softened. Remove and set aside.
While the crust is baking, heat the remaining 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened.
Stir in the zucchini, red bell pepper, and mushrooms. Cook for another 5 minutes until the vegetables are tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the skillet from the heat and set the vegetable mixture aside to cool slightly.
In a large mixing bowl, whisk together the eggs, unsweetened almond milk, garlic powder, salt, and black pepper until well combined.
Add the cooked vegetable mixture and chopped parsley to the egg mixture. Stir gently to incorporate.
Pour the vegetable and egg mixture evenly into the sweet potato crust in the pie dish.
Bake the quiche in the oven at 375°F (190°C) for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 5 minutes before slicing into wedges. Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
