Meal: Breakfast 
Dietary Type: Vegetarian      
Prep Time: 15 minutes 
Cook Time: 40 minutes 
Serves: 4-6

The Dish 
This bold, colorful, and very veggie quiche makes for a fantastic brunch or breakfast meal. The crust is made from shredded sweet potatoes (no flour or butter needed), giving this a nice gluten-free alternative to the classic. Low fat yogurt is whisked in with the eggs, giving a lovely creamy texture (without the need for heavy cream) and folded in with a garden’s variety of produce; peppers, greens, mushrooms, tomatoes, and onions.  

Pantry Hacks: Short on supplies? Here are some handy hacks to help you recreate this recipe with common ingredients found right in your pantry, fridge, or freezer.

• Pre-shredded frozen sweet potatoes work just as well as the fresh shreds. Just thaw completely before filling your pan. 
• Low fat sour cream can be substituted for the greek yogurt. 
• Any and all types of shredded cheese are welcome, swiss and cheddar are classic, but feel free to experiment with whatever you have in the fridge, including vegan options!
• Frozen greens or spinach works well in this recipe, like the sweet potatoes, just make sure to thaw before using. 
• Canned mushrooms can be substituted for fresh as well as jarred roasted red peppers; just be sure to drain them well. 
• If you do not have a red onion a yellow, white, or even shallots will work as a sub. 

Ingredients
1 tablespoon (15ml) olive oil
2 cups (250g) sweet potatoes, peeled and grated or shredded 
6 each (250-300) eggs, cracked and beaten 
1/2 cup (100g) low fat greek yogurt  
3/4 cup (55g) swiss or cheddar cheese, grated 
1 cup (120g) red and green bell peppers, seeded and diced 
1 cup (80g) spinach or greens (fresh or frozen) 
1 cup (65g) mushrooms, sliced 
1/2 cup (80g) sun-dried tomatoes, diced 
1/4 cup (30g) red onion, peeled and diced 
1/2 teaspoon (1g) salt 
pinch of ground nutmeg 

Preparation 

• Preheat oven to 375°F (190°C). 
• Lightly brush your spring-form or tart pan (a pan where the sides and bottom can be separated from one another) with oil. 
• Using a clean towel, ring out any moisture from your shredded sweet potatoes. Then pack the shreds into the bottom and sides of your pan. Place the pan on a baking sheet and set aside. 
• In a large bowl, whisk together eggs and yogurt. Stir in the cheese, peppers, greens, mushrooms, tomatoes, and red onion. Season with salt and nutmeg. 
• Wrap the bottom and sides of your pan with some foil (there will be a little filling seepage; this step will save you from having a hard scrub later). 
• Fill with the egg and vegetable mixture and bake for 30-40 minutes or until the eggs are thoroughly cooked.
• Remove from the oven and let rest for 10 minutes before removing the quiche from the pan. 
• Slice, serve and enjoy! 

Vegetarian and Vegan Modifications:  N/A 

Gluten Free Modifications: Already gluten free.