Recipe: Sweet Potato Crust Quiche

My hubby and I were faced with a very serious dilemma. Do we go out for dinner because we are feeling too lazy to cook or do we make something simple? Before we answered that question we took a moment to express gratitude for the fact that we are able to ask it because we are so abundant and have so many food choices. We are so lucky!

Then I remembered I had bought all the ingredients to make a sweet potato crust quiche so we decided to work together and create this dinner masterpiece. We adapted the recipe from Cooking Light and it was incredibly easy and epically delicious.


Photo from Cuisine Delucienne

Things needed to make the magic:

2 medium sized sweet potatoes

1 onion diced

2 cloves garlic minced

1/2 cup milk (I used unsweetened coconut)

8oz of fresh cooking greens

1 crown broccoli chopped

6 eggs

salt and pepper to taste

1 cup grated cheese (I used vegan gourmet mozzarella)

How to make the magic:

Preheat oven to 350 degrees

Either using a mandolin slicer or a knife, slice the sweet potatoes into thin discs


Photo from

Layer them on a greased pie pan to form a crust. Once the bottom layer is formed, cut the discs in half to go on the sides.

Bake at 350 for 25 minutes

While it’s baking saute the onions and garlic in oil for a couple of minutes

Add broccoli and greens

In a bowl beat 6 eggs while singing Beat It by Michael Jackson at the top of your lungs

Add in the veggie mixture to the eggs and mix

When the crust is done take it out of the oven and pour in the egg/veggie mixture

Put cheese on top

Bake at 375 for 35 minutes

Take it out of the oven

Let it cool for a couple of minutes

Slice it up!

Put it on a plate

Bring it to the dinner table

Sit down

Say three things you are grateful for


Have a recipe you love? Let me know what it is by leaving a comment below and if it sounds delicious to me, I’ll contact you for the full recipe. It would be an honor to feature your yumminess. 

The awesome in me sees and bows to the awesome in you,




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