Mushroom and Spinach Quiche with Sweet Potato Crust
Author: Allie
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
  • 1 sweet potato, peeled and cut into thin slices
  • 1 tablespoon Olive oil
  • 4 cups cremini mushrooms (8oz), chopped
  • 1 tablespoon garlic, minced
  • 6 eggs
  • 1 cup Almond milk
  • 1 cup spinach
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons basil pesto
  1. Preheat oven to 400 degrees. Spray a 9 -inch pie plate with cooking spray; line with sweet potatoes in overlapping circles. Bake at 400 degrees until tender, about 20 minutes. Remove from the oven; Press sweet potatoes into the dish. Reduce oven temperature to 375 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook 2-3 minutes. Add garlic and cook until the mushrooms are brown and tender, 5 minutes. Remove from heat and set aside.
  3. Whisk together eggs, milk, spinach, salt and pepper in a medium bowl. Place mushrooms in an even layer on to the sweet potato crust. Pour egg mixture over mushrooms. Add in the pesto and swirl using a knife. Bake at 375 until center in set, 25-30 minutes. Let it cool slightly before cutting.
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