Funk Food: Very Veggie Quiche

While I wouldn’t normally qualify quiche as a funk food, that’s fake junk food for you new readers, this recipe is different. BECAUSE IT HAS A CRUST! A CRUST! Glorious carb-like, crunchy, satisfying crust. I have tried sweet potato everythang…but this never occurred to me to try. It Chef Jaime’s recipe, so without further ado………………………………………………………………………………………………………………

Even pastry chefs have to eat healthy sometimes. (<–The saddest phrase ever uttered). Particularly after a string of fast food meals consumed while carting around sick children and trying to pack up our house for an impending move. While I love gluten everything, this veggie-filled, gluten free quiche fills me up just like a good loaf of bread and my body feels way better after eating it. It’s perfect for any mealtime and leftovers the next day. And my nightly cookie indulgence doesn’t feel quite as sinister after eating this for dinner.

Very Veggie Quiche

  • One large sweet potato
  • Coconut (or other) oil
  • 1/2 c. chopped onion
  • 1 c. red (or other) bell peppers
  • 1/2 c. black beans
  • 1 c chopped kale or spinach
  • 6 eggs
  • 1/2 c. milk or half and half
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 c. cheese (mozzarella, feta, whatever you like)
  1. Preheat oven to 400 degrees.
  2. Shred sweet potato in food processor.
  3. Spread 1 Tbsp. coconut oil generously over entire deep dish pie plate, then dump shredded sweet potato onto it and press to make a “crust.” Bake in oven for about 20 minutes, until a little crispy on the edges.
  4. While the crust is baking, add 1 tsp of oil to a skillet and fry onion and pepper over  medium heat until soft, about 5 minutes. Add chopped kale or spinach and black beans and stir for a few minutes until greens are wilted.
  5. Whisk eggs in a medium bowl, then whisk in milk until combined. Add in sea salt, paprika, parsley, garlic powder, and pepper and whisk. You can also add other seasonings if you feel like it.
  6. Remove crust from oven and turn down the oven temp to 350 degrees.
  7. Add veggie mixture to crust and spread out evenly. Add the cheese of your choosing. Then carefully pour the egg mixture on top. This will be a very full dish so carefully place it in the oven (with oven mitts on – unless you want burnt hands like yours truly). Bake for 45 minutes or until the center is fully cooked. 
Enjoy warm or cold and feel healthy while doing so. Add a side of lightly dressed greens for bonus points. Then enjoy that cookie. You’ve earned it.


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