Whole30 Vegetable Quiche

Elevate your breakfast or brunch with this wholesome and flavorful Whole30 Vegetable Quiche! Featuring a nutrient-packed sweet potato crust, this gluten-free, dairy-free, and grain-free dish is both hearty and healthy. Loaded with vibrant vegetables like zucchini, red bell pepper, spinach, and mushrooms, and whisked together with cage-free eggs and unsweetened almond milk, every slice is bursting with savory goodness. This protein-rich quiche is seasoned with garlic powder, fresh parsley, and a pinch of salt and pepper, making it a perfectly balanced meal to energize your day. Simple to prepare in under an hour, it's an excellent choice for meal prepping or serving as a crowd-pleasing centerpiece at your next gathering. Whether you're following a Whole30 plan or simply seeking a nutritious yet indulgent dish, this vegetable quiche is sure to satisfy!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with a small amount of avocado oil.

Step 2

Peel the sweet potatoes and use a mandoline slicer or sharp knife to thinly slice them into rounds about 1/8-inch thick.

Step 3

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.

Step 4

Bake the sweet potato crust in the preheated oven for 15 minutes until slightly softened. Remove and set aside.

Step 5

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.

Step 6

Stir in the zucchini, red bell pepper, and mushrooms. Cook for another 5 minutes until the vegetables are tender.

Step 7

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.

Step 8

In a large mixing bowl, whisk together the eggs, unsweetened almond milk, garlic powder, salt, and black pepper until well combined.

Step 9

Add the cooked vegetable mixture and chopped parsley to the egg mixture. Stir gently to incorporate.

Step 10

Pour the vegetable and egg mixture evenly into the sweet potato crust in the pie dish.

Step 11

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.

Step 12

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

Serving size	(1613.8g)

Amount per serving	% Daily Value*
Calories	1361.7

Total Fat 80.6g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1495.8mg	0%
Sodium 5573.7mg	0%
Total Carbohydrate 91.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 39.7g
Protein 66.5g	0%

Vitamin D 415.8IU	0%
Calcium 955.7mg	0%
Iron 17.5mg	0%
Potassium 2370.2mg	0%

*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.

Source of Calories

Fat: 53.4%

Protein: 19.6%

Carbs: 27.0%