Broccoli, Mushroom & Cheddar Quiche with Sweet Potato Crust


Broccoli Mushroom & Cheddar Quiche with Sweet Potato Crust

Quiche is one of my favorite foods, and this is a classic combination with a healthier twist and a creative gluten-free take on crust!
Servings 8



  • 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
  • 1/2 medium head broccoli diced into 1/2" florets (we want them pretty small)
  • 4 ounces 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


  • 2 teaspoons olive oil
  • 1 medium sweet potato peeled & diced into 1" pieces
  • 1 cup rolled oats
  • 1 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1 large egg



  • 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.
  • 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.
  • 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.
  • 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.


  • 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.
  • 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).
  • Dampen your fingers to prevent sticking and press mixture in an even layer in the bottom of the pan.
  • 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.
Course: Breakfast
Cuisine: American
Keyword: Broccoli cheddar, crust, Gluten Free, healthy breakfast, mushrooms, quiche, sweet potato
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