Asparagus, Spinach & Shallots Potato Quiche

Looking to save even more time? Make a second quiche & have it for breakfast this week!

The quiche in the photo is done with a premade crust. I know.. I know sacrilege right? Well, yes. However, these were left in my freezer from Christmas cooking, so I used them up and ate them. I included a wheat free crust in the recipe though, so you can eat a healthier quiche if you so choose! <3


Makes 4 servings

1 sweet potato
2 T coconut oil
4 eggs
3/4 C almond milk
1 t paprika
5 asparagus, woody parts removed & chopped
1 C spinach
2 garlic cloves, chopped
2 green onions, chopped
1/4 C parmesan - optional
Salt & pepper


Prep 10 mins + bake 40 mins

Preheat your oven at 375
Slice the sweet potato into thin disks. Using a mandoline can really help here but if you don't have one, just do your best at getting even disks.
Grease your pie dish & begin layering the sweet potato in the center.
Once your entire dish has been covered, add a second layer & brush on some coconut oil.
Put your crust in the oven for 10 minutes while you prep the remainder of the ingredients.
In a bowl, whisk together eggs, milk, salt, pepper & paprika.
Prep your asparagus, garlic & green onion.
Pull your crust out of the oven, layer in spinach, green onions, garlic & asparagus.
Pour in the egg mixture & return to the oven for 30 mins or until the middle is set.