Mini Quiches with a Sweet Potato Crust

Makes 12 mini quiches


  • 1 medium sweet potato or yam, peeled and grated
  • 1 tbsp. olive oil
  • 2 cups diced vegetables (kale, spinach, onion)
  • 10 large organic eggs
  • 1/4 cup non-dairy milk of choice (almond, coconut etc.)
  • 1/2 tsp. sea salt
  • Freshly ground black pepper

Preheat oven to 325 degrees F. Grease a 12-cup muffin pan with coconut oil. Divide the grated sweet potato among the 12 muffin cups and evenly press into bottoms of each. Heat a 10-inch skillet over medium heat. Add about a tbsp. of olive oil, then add the diced vegetables; sauté for about 5 min to soften. Divide the vegetables evenly among the 12 muffin cups. Crack the eggs into a medium-sized mixing bowl and add the non-dairy milk; whisk together. Pour beaten eggs over the vegetables. Bake for about 35 min. Use a knife to gently nudge them out of the muffin cups.



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