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Gluten Free Feta Quiche
Start your day with this gluten free feta quiche made with spinach, zucchini, mushrooms, and a sweet potato crust. This healthy and vegetarian spin on classic feta quiche makes for the perfect healthy breakfast or brunch recipe.
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6 servings
Calories: 182 kcal
Course:
Breakfast
Cuisine:
American , International
Ingredients
- 1 large sweet potato cut into ⅛th inch thick slices
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 small yellow onion diced
- 4 oz sliced baby bella mushrooms
- 1 small zucchini sliced into ¼ inch quarter-moons
- 5 oz bag of spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 large eggs
- ⅓ cup unsweetened almond milk
- ½ cup crumbled feta
Instructions
- Preheat oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray.
- Add sweet potato slices around the base and sides (like a crust) around the greased pan, cutting some slices in half to fill gaps. Spray the sweet potatoes with additional nonstick cooking spray and bake for 22 minutes. Remove from the oven and let it cool for 5 minutes.
- Meanwhile, as sweet potatoes are in the oven, heat a large non-stick skillet to medium-high with the olive oil. Add in onion, sliced mushrooms, and zucchini. Saute for 3 - 4 minutes then add spinach and saute for 1 - 2 minutes. Remove from heat and set to the side to cool. Drain extra liquid from the pan.
- In a mixing bowl, whisk together eggs, almond milk, salt, and pepper.
- Evenly spread mushroom & spinach mixture on top of the baked sweet potato crust.
- Pour egg mixture over the top and sprinkle feta crumbles on top.
- Bake for 35 - 40 minutes, until the egg puffs up and sets. Cool for a few minutes before cutting.
Cup of Yum
Notes
- TO STORE: cover the dish in aluminum foil or place quiche slices in individual airtight containers in the fridge for 3 - 4 days.
- TO REHEAT: in the microwave until warm (no longer than 2 minutes) or oven at 350 degrees F for 10 - 20 minutes depending on how much is leftover and until warm in the middle.
- Almond Milk: Substitute with any other plain, unsweetened milk (2%, whole, skim).
- Feta: Can use goat cheese or shredded mozzarella.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
193mg
(64%)
Sodium
423mg
(18%)
Potassium
416mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
8365IU
(167%)
Vitamin C
6mg
(7%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 423mg | 18% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8365IU | 167% |
| Vitamin C | 6mg | 7% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.