Asparagus and Mushroom Quiche with Sweet Potato Crust by Clean Eats & Treats
Asparagus and Mushroom Quiche with Sweet Potato Crust. One of my favorite meals! When I did Whole30 I learned to replace the crust with sweet potatoes and now I prefer it! Surprisingly so does my family!
Asparagus and Mushroom Quiche with Sweet Potato Crust
- 8 eggs beaten
- 2 cups mushrooms sautéed
- 1 bunch asparagus spears ends cut and sautéed
- 1/2 cup grape tomatoes
- 1/2 cup heirloom tomatoes
- Spiralized sweet potato about 2-3 cups
- Italian seasoning
- salt and pepper
Sauté spiralized sweet potato in coconut oil, salt and pepper to barely soft. Line a greased glass 9 inch pie dish with sautéed sweet potatoes. Top with eggs, mushrooms, asparagus and a sprinkle of italian seasoning. *Use as many or as little veggies as you'd like.
Bake at 350 for 20-25 min or until center has set.
I topped with fresh tomatoes and had myself a comfort meal. Really though, it tastes too good to be healthy! I love when that happens! Enjoy!