Sweet Potato, Asparagus and Spinach Crustless Quiche

I’m always trying to figure out some make-ahead breakfasts for us to enjoy throughout the week that incorporate veggies. Frittatas and quiches are the perfect option. This crustless quiche is fluffy like a typical quiche, without all the carbs and extra fat from the crust. I like to serve this topped with hot sauce or hot pickled peppers, but it’s great by itself too! A side of chicken sausage or crispy bacon would also be a great accompaniment.

1. Preheat oven to 450. Place sweet potato and diced asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.

2. Once the roasted veggies are out of the oven, reduce the oven temperature to 350. Lightly coat a pie plate with cooking spray.

3. Whisk the eggs, milk, cheese, salt and pepper together. Stir in spinach and roasted veggies. Pour the mixture into the prepared pie plate and bake for 45 minutes.

4. Allow the quiche to sit for 5 minutes before slicing.

Sweet Potato, Asparagus and Spinach Crustless Quiche
Serves 6-8

All you need:
2 sweet potatoes, peeled and cubed
1 pound asparagus, trimmed and diced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

6 eggs
1 cup milk
4 oz. havarti cheese (or cheddar), grated
Salt and freshly ground black pepper, to taste
1 cup chopped spinach

All you do:
1. Preheat oven to 450. Place sweet potato and diced asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.
2. Once the roasted veggies are out of the oven, reduce the oven temperature to 350. Lightly coat a pie plate with cooking spray.
3. Whisk the eggs, milk, cheese, salt and pepper together. Stir in spinach and roasted veggies. Pour the mixture into the prepared pie plate and bake for 45 minutes.
4. Allow the quiche to sit for 5 minutes before slicing.