Follow:
Eat

Sunday Brunch // Eggplant + Sweet Potato Crustless Quiche

Headed Somewhere BlogI’ve a huge fan of NutritionSimp.ly’s instagram page and website. Her foodie photos are inspiring and beautiful and her healthy recipes / meal ideas leave my mouth watering! And with seasons changing, (very, very slowly changing), my baking/cooking bug has come to visit. Clay isn’t upset about it. Shannan Monson, dietitian, lifestyle coach & author of said blog/instagram, shared one of her favorite recipes, Eggplant + Sweet Potato Crustless Quiche here! For you! Right now! You’re welcome. 🙂

Headed Somewhere Blog“I like my weekends slow and lazy, and find my weeks tend to be quite the opposite–so my family likes to take advantage of the long weekend mornings to prepare a simple crustless quiche with seasonal veggies, like this one, that we can enjoy throughout the week. I’ll usually do an egg-and-cheese-only quiche as well for the little ones, though my baby doesn’t seem to mind the kale and eggplant just quite yet, I’m sure that too will pass (wink, wink). Once the quiches have cooled, simply cover and transfer to the refrigerator for up to 1 week. I hope your family enjoys this hearty and nourishing breakfast as much as we do!”

Headed Somewhere BlogHeaded Somewhere Blog

Eggplant + Sweet Potato Crustless Quiche

1 sweet potato
1 medium eggplant or 3 small
1 oz soft cheese, goat cheese or cream cheese work well
1/2 onion
3 tb heavy whipping cream
12 eggs
1/4 cup almond milk
1 kale leaf
2 tb coconut oil
salt & pepper to taste

Use a mandolin or slicer to thinly slice sweet potato and arrange in a “crust” layer at the bottom of a 9″ or similar round pan. Bake at 350 for 10-12 minutes or until sweet potatoes become soft. While the sweet potatoes are baking, roughly chop onion and kale and sauté in a pat of coconut oil or butter until both are tender. In a large mixing bowl, crack the eggs and add almond milk and heavy whipping cream. Whip until combined, and then add sautéed veggies and cheese if desired. Add salt and pepper to taste. Pour over sweet potato crust and bake at 350 for 20-25 minutes or until toothpick comes out clean.”

 

There you have it! Let me know how you like! Or love! Or can’t live without! And THANK YOU Shannan for sharing with us. 🙂

headedsomewhere signature

Share:
Previous Post Next Post

You may also like