Sweet Potato Crust Quiche

The Dessert Dietitian

4

Description: The icing on the cake for this recipe is that it is packed with nutrient/fiber dense veggies versus the high calorie cheeses you would typically find. I used Brussels sprouts and sun-dried tomatoes, but you could really throw in whatever your little heart desired! Broccoli, asparagus, squash, mushrooms... the possibilities are endless.
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Serves: 4
Time: 55 m (25 m prep, 30 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

  1. 2 sweet potatoes, thinly sliced into rounds
  2. 1 pound lean turkey
  3. 1 teaspoon salt*
  4. 1 teaspoon fennel
  5. 2 teaspoons dried sage
  6. 1/4 teaspoon dried marjoram
  7. 1/4 teaspoon cayenne pepper
  8. 1 teaspoon ground black pepper*
  9. 2 cups egg whites
  10. 4 whole eggs
  11. 1 cup unsweetened almond milk
  12. 1 cup shredded Brussels sprouts
  13. 1/4 cup sun dried tomatoes

*Not provided:
Salt and pepper
Equipment:
Pie dishes

Instructions: 

  1. Preheat oven to 400 F.
  2. Grease 2 pie dishes.  Line bottom and sides with sweet potato.  Lightly spray with cooking oil.  Bake for 15 minutes.
  3. While crust is baking, mix together turkey, salt, fennel, sage, marjoram, cayenne, and black pepper in a large bowl using your hands to blend well.
  4. Heat a skillet over medium-high heat and coat with nonstick cooking spray. Place turkey blend in the skillet and brown until no longer pink in the center, breaking apart into crumbles. This should take about 15 minutes. 
  5. In a clean large bowl, mix together egg whites, eggs, almond milk, Brussels sprouts, and tomatoes.  Stir turkey into mixture once cooked.
  6. Remove crusts from the oven and pour an even amount of egg/turkey mixture over each crust.
  7. Decrease oven heat to 375 F and cook both quiches for 30 additional minutes or until no longer runny and lightly browned on top.

 

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