|
|
|
 |
|
|
Eggplant-Broccoli Quiche with a Sweet potato crust
A healthy way to start your day! |
 |
|
418 g (about 2 med-large) sweet potato
77 g (about 1/4) yellow onion
4 large eggs
12 tbsp liquid egg whites
91 g (about 1/3) eggplant
137 g (about 1 cup) broccoli
120 g (2 thin slices) sliced swiss cheese
30 g sun dried tomato
3 tbsp brummel & brown spread
Oregano, pepper, and parsley to taste.
|
# Preheat oven to 425 degrees F.
# Shred potatoes using a cheese grater. Place shredded potatoes into a 9x9 pie pan and push down firmly on bottom and edges to create solid crust.
# Brush with melted butter.
# Bake for 15 minutes on BOTTOM rack.
# Meanwhile, chop eggplant, onion, and broccoli. Steam broccoli for 8 minutes or until almost-fork tender. Spray a skillet with non-stick spray, and cook eggplant and onion over medium heat until eggplant is browned and onion is nearly translucent.
# Scramble eggs and egg whites in a separate bowl, adding oregano, parsley, and pepper.
# When crust is done baking, reduce oven to 350 degrees F. Place one layer of broccoli, then add a layer of the eggplant/onion mixture.
# Next, pour in the egg mixture evenly over the vegetables. Distribute the sun dried tomato over the eggs.
# Break apart the swiss slices and distribute over 4 quadrants evenly (each quadrant should receive 1/2 slice respectively, since this recipe serves 4).
# Bake mixture on bottom rack until quiche has puffed and mixture is cooked through, about 35 minutes.
|
 |
Preparation Time: 30 min |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Becky
Colorado
United States |
|
|
|
|
| This recipe has been viewed 2359 times. |
|
|
|
