Jill Reid | Kitchen Spirit
I could hardly wait to share this recipe with you . . .
I’d been tossing around a couple ideas for new breakfast options. Although it’s the most important meal of the day, all too often, breakfast is the one most skipped or “pushed” through with sugary, empty-calorie, grab-and-go food choices.
So what inspired my Spinach Cauliflower Mushroom Quiche? Two things: I had a batch of fresh spinach, organic cauliflower, and bella mushrooms in the fridge. And I’ve had tons of requests for quick and easy breakfast recipes that can be made ahead of time and ready to serve on those busy mornings. This recipe took care of both.
I used a sweet potato for the base rather than a “traditional” crust. A great source of fiber and loaded with vitamins A, B, and potassium, it provides a perfect complement of flavor and nutrition.
This breakfast quiche is one of those dishes that just came together by using ingredients on hand, and a little creative tweaking. I hope you’ll give it a try, and let me know how your family likes eating sweet potatoes for breakfast!
1 – medium sweet potato
Extra virgin olive oil
8-free range pasture fed eggs
2-cups packed fresh spinach
1-cup sliced and/or chopped mushrooms
½ cup chopped cauliflower
1/3 cup unsweetened coconut milk
2-cloves crushed garlic
Havarti or mozzarella cheese
Salt (I prefer pink Himalayan)
Preheat oven to 425 degrees.
Peel the sweet potato and slice thinly. Coat the slices lightly with extra virgin olive oil, and layer along the bottom and sides of an 8” baking dish, overlapping the pieces. Sprinkle with a little salt. Bake in the oven for 25 minutes while you prepare the other ingredients.
In a large pan, heat the olive oil, then add garlic, mushrooms, and cauliflower. Sprinkle with pepper and saute for 2-3 minutes. Add spinach and cook until wilted. Remove from heat.
In a large bowl, add eggs, coconut milk, and pepper to taste. Whisk together.
Remove sweet-potato “crust” and lower oven temperature to 380 degrees. Spoon vegetable mixture onto potatoes and add cheese (thin strips or grated). Pour egg mixture on top.
Return to oven and bake for 20-25 minutes.
Place on cooling rack for 10-15 minutes, then cut into 9 squares (or whatever serving size you prefer.)
I used a square glass baking dish, but this recipe also works well with a traditional round quiche dish.
Choose your favorite type of cheese or leave it out if preferred. Feel free to experiment!
Other veggies to add/substitute include broccoli, peppers, kale – be creative in finding the right combination of flavors your family will love.
Most important – this dish freezes great! Keep a few pieces in your fridge and store/freeze the rest for next time. Simply heat in the microwave and serve.
Here are a few handy items I picked up from Amazon to prepare this recipe. Just click on the photos below for more info and the Amazon link.