Broccoli Mushroom & Cheddar Quiche with Sweet Potato Crust

Broccoli Mushroom & Cheddar Quiche with Sweet Potato Crust
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    [ID] => 7798
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    [post_date] => 2017-05-25 13:15:31
    [post_date_gmt] => 2017-05-25 19:15:31
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    [post_title] => Broccoli Mushroom & Cheddar Quiche with Sweet Potato Crust
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    [post_modified] => 2017-05-28 15:27:13
    [post_modified_gmt] => 2017-05-28 21:27:13
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TOTAL TIME :65minutes25minutes10minutes
  • 4 cloves garlic, minced
  • 1 1/4 teaspoons sea salt (if you tend to like less salt, reduce to 1 tsp)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tbsp olive oil
  • 1 cup onion, diced into 1/2 inch pieces (approx 1/2 medium)
  • 8-10 oz sliced baby bella or button mushrooms (I go for pre-sliced!)
  • 2 cups fresh broccoli florets, chopped into approx 3/4" pieces
  • 4 ounces grassfed sharp cheddar cheese (approx 1 1/2 packed cups)
  • 5 large eggs
  • 1 1/2 tablespoons Dijon mustard
  • 1 cup canned full fat coconut milk
  • 1 Sweet Potato Crust
  • 2 teaspoons olive oil
  • 2 cups raw sweet potato, chopped into 1" pieces (approx 1 medium)
  • 1 cup rolled oats
  • 1 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1 large egg
  1. Prepare Sweet Potato Crust and set aside to cool. 
Preheat oven to 375 degrees F. In a small bowl, combine minced garlic, sea salt, black pepper, paprika and onion powder. Set aside.
  2. Heat a large skillet to medium heat and add 1 tablespoon olive oil. When oil moves quickly around the pan, add onions and mushrooms and cook, stirring occasionally, until mushrooms have shrunken significantly and are golden brown around the edges, about 15 minutes. You can add splashes of water as necessary and deglaze the pan of any brown sticky bits--this is the flavor! Turn heat to low and add garlic-spice mixture. Cook, stirring, until garlic is softened and fragrant—another minute or two. Add broccoli florets and a splash of water and cover pan. Steam for approximately 5-8 minutes, until broccoli has softened to knife-tender but not mushy. Make sure all liquid has evaporated from the pan, then remove pan from heat.
  3. Add vegetable mixture to the prepare Sweet Potato Crust and spread in an even layer. In medium bowl whisk together cheese, eggs, coconut milk, Dijon mustard, salt and pepper. Pour mixture over veggie.
  4. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
  1. Grease a quiche pan with 2 teaspoons olive oil (I use a retractable nonstick one but I like the extra oil as insurance). Preheat oven to 350 degrees F.
  2. Add sweet potato, oats, sea salt and coconut flour, and pulse until it forms a crumbly flour texture. Add egg and pulse just until mixed. This will be a wet slightly chunky dough (YUM lol).
  3. Dampen your fingers to prevent sticking and press mixture in an even layer in the bottom of the pan.
  4. Bake for 25-30 minutes, until the top is dry to the touch and the edges are golden brown. Allow to cool while you make quiche filling.
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  • Rachel @LittleChefBigAppetite

    This looks so delicious, especially the sweet potato crust!!

    • Laura Lea Bryant

      Thanks lovie!!!

  • Dinu Mathew

    This looks amazing. Just for clarity do we need to cook the sweet potatoes before we prepare the crust or am I using raw sweet potatoes and chopping it.

    • Laura Lea Bryant

      Hi! Great question, no the sweet potato is raw! I will make a note of that in the recipe. Thanks!

  • Kayla

    Do you need a food processor for the crust?

    • Laura Lea Bryant

      A high powered blender might work but I haven’t tested it!

    • Catherine LaChapelle

      I used a blender and it worked perfectly! I have a Ninja with a separate shorter, wide bowl that is meant for that purpose.

      • Laura Lea Bryant

        Oh this is great feedback!!! I’ve seen that specific Ninja, it’s fantastic. Thanks for sharing!

  • Candace Holliway Greer

    Can you make it ahead of time and bake it in the morning?

    • Laura Lea Bryant

      I haven’t but I don’t see why not!

  • Brooklyn Dawson

    I made this last night! Everything about this dish works and compliments each other perfectly! I think I should have used a bigger pan. The ingredients were kind of crammed into my pan haha! But it was still amazing! I plan to make it again very soon!

    • Laura Lea Goldberg

      Hey Brooklyn! I am so glad you loved it! Sorry that it was a little tight in there, but thrilled that it was still a success!

      • Brooklyn Dawson

        It is perfectly fine! I am new to cooking in general. My friend introduced me to your instagram (and then cookbook) a couple months ago and I am slowly learning which pans, pots, dishes, materials, etc. I use to each kind of recipe. It is a learning process and I love it.