It’s almost summer which means my favorite veggies are in season, aka squash and zucchini!! If you haven’t had zucchini fries yet you’re really missing out. My favorite ones are from Carrabba’s because they serve them with amazing garlic aioli.
Anyways, this summer quiche is so good and reheats well for when you’re on the go during the week. The good news is you can prep this quiche when you’re making dinner one night or use any left-over roasted veggies as a side for another meal.
This recipe is also super customizable. You can use 2 cups of whatever mix-ins you have… could be spinach, onions, ham, mushrooms, or whatever! My tip would be to make use of whatever you have in the fridge. A family friend dropped off squash from their garden, so I used squash and I already had peppers in the fridge… voila, now I have a yummy quiche.
I promise this recipe is fail-proof. Be creative and use what you have on hand or support your local farmer’s market and get some seasonal veggies!
SWEET POTATO CRUSTED VEGGIE QUICHE
3 Small Sweet Potatoes
2 Bell Peppers (any color)
3 Small Squash
5 or 6 eggs
½ cup milk or non-dairy milk*
pinch of Oregano
Salt and pepper to taste
Chopped Onion (optional)
- Preheat oven to 425. If using Air Fryer for sweet potatoes heat to 400 for 7-8 minutes.
- Wash and peel sweet potatoes. Then slice in thin slivers to form the crust. The thinner the slices the crispier they will get.
- Spray sweet potato slivers with olive oil and place sliced sweet potatoes in a single layer on a parchment paper lined cookie sheet. Roast potatoes in oven for 15 minutes and then flip and bake for 8 more minutes. If you have a broiler you can broil them the last 2 minutes to get them nice and roasted. *
- While sweet potatoes are cooking, slice bell peppers and quarter the squash, so the pieces are relatively bite-size. I sliced my bell peppers and then halved them, so they were about half the size of my finger.
- After sweet potatoes are baked you can use the same cookie sheet with new parchment paper and place the peppers and squash on them.
- Spray peppers and squash with olive oil and season them with salt, pepper, oregano, and chopped onion.
- Bake peppers and squash for 25-30 minutes at 425. If you have a broiler, you can broil them for the last 2 minutes to get them nice and roasted.
- While the peppers and squash are roasting, whisk 5 eggs and add ½ cup of the milk of your choosing. *
- Spray a pie pan with olive oil and place line the bottom and edges of it with the sweet potato slices. Take 2 cups of your roasted veggies and spread them evenly over the sweet potatoes. Pour in the egg mixture over top.
- Bake quiche for 30 minutes at 350. You can insert a toothpick for doneness. If it comes out clean, then it’s done. The quiche should be nice and firm!
*I used 5 eggs because I didn’t have 6, but you could totally use 6 eggs. 6 eggs would give you a little bit thicker quiche, and of course more protein. Yum.
*I used milk because it’s creamy and delicious. Also, dairy milk will make your quiche fluffier.
*If you don’t have parchment paper then aluminum foil is fine. I have found that when roasting veggies on parchment paper they come out crispier than aluminum foil.
EmililAnne is our in-house chef and foodie. She is a risk-taker and leaves a ray of sunshine wherever she goes. She is passionate about health and is on the journey to becoming a doctor. Currently, she fills her days watching kiddos, playing with her golden retriever, and being in community with fellow believers.
Follow along with her on Instagram @emiliannewheeler