This Sweet Potato Crust Veggie Quiche is a super easy healthy take on one of the most popular French comfort foods – Plus, it’s awesomely gluten-free and packed with extra veggies!
Today is World Milk Day, established in 2001 by the Food & Agriculture Organization of United Nations (FAO) to celebrate the benefits of milk in our lives.
As you may know already, I’ve been dairy intolerant for a long time, until a couple of years ago when I tried a2milk, an award-winning brand with whom I’ve been collaborating ever since. A2milk is naturally easier to digest than normal cow milk, and is super gentle on your tummy. Since trying it, I haven’t suffered the painful effects I had before with other cow milk/dairy products (bloating, stomachache, just to name a few), so I cannot recommend it enough!Since I can finally celebrate World Milk Day, I’m sharing with you a tasty Sweet Potato Crust Veggie Quiche. I thought it would be fun to give a healthy twist to classic quiche, a staple of French cuisine.The original recipe calls for a butter+flour crust and a filling made with lardons (bacon), heavy cream and eggs. To make things lighter, instead, I’ve swapped the meat with loads of fresh veggies (I used bell peppers and fresh spinach, but any veggie will work), switched to rice flour to make it gluten-free, and used easy-to-digest a2milk in place of heavy cream.
The real star is the crust. A crunchy, super light base made only with sweet potatoes, a free-range egg, rice flour and a generous pinch of sea salt. I’ve never made it before, and I still wonder how I came up with this idea, but it turned out awesome on the first try. So I had to share it with you immediately!The sweet potato crust bakes in the oven for as little as 15 min, and after you fill it with the rest of the ingredients, it needs an extra 15-20 mins. So overall, it shouldn’t take you more than 45 min start to finish to make this tasty, hearty vegetarian quiche.
Crunchy and fulfilling, you’ll want to make it over and over again. Plus, it’s a great way to use any veggies sitting on your counter, so that they don’t go to waste.This healthy gluten-free Sweet Potato Crust Veggie Quiche is perfect for picnics, summer gatherings, BBQs, and parties, or simply to share with your family for a weeknight dinner!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by A2milk. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
Sweet Potato Crust Veggie Quiche
For the sweet potato crust:
- 600 gr steamed sweet potato
- 1 free-range egg
- 170 gr rice flour
- a pinch of sea salt
For the filling:
- 5 free-range eggs
- 70 ml fresh whole milk I used a2milk
- 1 red bell pepper
- 100 gr fresh baby spinach leaves finely chopped
- sea salt & black pepper to taste
- Preheat the oven to 180°C. Grease a 9-inch cast iron skillet (or pie pan) with nonstick cooking spray.
- In a large bowl <g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="85" data-gr-id="85">mash the potato and slowly incorporate a beaten egg, rice flour and a generous pinch of salt. Mix until you have a smooth, quite solid mixture, adding a bit more flour if necessary.
- Spread the sweet potato mixture over the base and edges of the skillet.
- Bake in the oven for about 15 min, until the <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="83" data-gr-id="83">base is quite solid and crunchy, but not too cooked.
- In the meantime, prepare the filling. In a bowl, with the help of a fork beat the eggs lightly with the milk, 1/2 tsp of sea salt, and ½ teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped bell pepper and lightly combine all the ingredients.
- Remove the crust from the oven, and pour the filling over the base, distributing evenly the spinach and peppers.
- Transfer the quiche back in the oven and bake for 20 minutes, or until the filling is no longer creamy and runny.
- Remove from the oven and allow the quiche to cool for about 10 minutes, then slice into wedges and serve.