Pizza Quiche

Pizza Quiche
Pizza Quiche

I've been meaning to make quiche for ages now. I've made quiche before, but a long time ago... with grain and cheese included. A perfect way to have eggs and veggies for breakfast every morning without having to cook every morning! When I saw this recipe, I was super curious and just had to experiment. This blog, The Spunky Coconut, has awesome recipes and idea. Kelly is super knowledgeable and I love reading her posts. Check it out!

Below is the recipe as taken directly from the blog, and under that is the recipe as I adapted it.

"I didn't set out to make a "pizza" quiche. I was just scrambling for ingredients, and an Italian theme emerged accidentally. In the pantry I grabbed black olives and sundried tomatoes. From the fridge I grabbed spinach and an onion. Oregano and garlic seemed to go with everything else, so I grabbed those too.

It wasn't until the quiche was baking that Ashley said, "I smell pizza!" And she was right. It did smell like pizza. So I say run with it—fill yours with your favorite pizza toppings.

Pizza Quiche

gluten-free, Paleo, dairy-free

Makes two quiche

Ingredients:

1 large or 2 small sweet potatoes (for the crust)
8 eggs
1 can full-fat coconut milk
1 onion, diced
2 handfuls spinach (I used frozen spinach, but I think fresh would also work)
heaping 1/4 cup sundried tomatoes
black olives
1/2 tsp sea salt, plus a pinch for the sweet potatoes
1/4 tsp garlic powder
1/4 tsp dried oregano Note: OR substitute the onions, spinach and olives with your favorite pizza toppings.

Directions:

1. Set the oven to 375 degrees.
2. Peel the sweet potatoes and slice thin.
3. Grease 2 dishes and arrange the sliced sweet potatoes across the bottom, overlapping slightly, for your crust. (see a photo of thishere)
4. Season the sweet potato crust with sea salt and pepper. Set aside.
5. Saute the diced onion then divide it evenly between the two.
6. Add a handful of black olives and a handful of spinach to each (I used frozen spinach that was thawed then squeezed through a kitchen towel to remove as much water as possible).
7. In the blender puree the coconut milk and the sundried tomatoes.
8. Add the eggs, salt, garlic and oregano and puree again. Note: the blended eggs will be nice and frothy.
9. Pour the egg mixture evenly over them and bake right away so it has as much air as possible.
10. Bake for 30 minutes, or until just set in the middle.
11. Let them cool for 15 minutes before serving. Note: They will deflate as they cool, but they will still taste nice and light."

Pizza Quiche
Pizza Quiche

And here is what I changed: I only made ONE quiche. So I cut every ingredient in half,

Serves: 4-6 people
Prep time: 10 minutes
Cook time: 30-40 minutes

  • 1 small sweet potatoes (for the crust)
  • 4 eggs
  • 1/2 can full-fat coconut milk
  • 1/2 onion, diced
  • 2 handfuls spinach (fresh spinach)***
  • heaping 1/8 cup sundried tomatoes
  • black olives
  • I added: 1/2 cup sliced mushrooms
  • I added: 1/2 large tomato cut in thin sliced
  • 1/4 tsp sea salt, plus a pinch for the sweet potatoes
  • 1/8 tsp garlic powder
  • 1/4 tsp dried oregano***
  • I added: 1/4 dried basil
  • I added 1 clove chopped garlic

1. Set the oven to 375 degrees.
2. Peel the sweet potatoes and slice thin.
3. Grease 1 pyrex pie dish with coconut oil and arrange the sliced sweet potatoes across the bottom, overlapping slightly, for your crust.
4. Season the sweet potato crust with sea salt and pepper. Set aside. 5. Saute the diced onion with a pinch of salt, pepper, and chopped garlic.
6. Add two handfuls of fresh spinach and mushrooms.
7. Once your veggies are cooked, pour them on top of the sliced sweet potatoes. Then place the thinly sliced tomato on top.
8. In the blender puree the coconut milk and the sundried tomatoes.
9. Add the eggs, salt, garlic powder, oregano, and basil and puree again. Note: the blended eggs will be nice and frothy.
10. Pour the egg mixture evenly over them and bake right away so it has as much air as possible.
11. Bake for 40 minutes, or until just set in the middle.*
12. Let it cool for 15 minutes before serving. Note: They will deflate as they cool, but they will still taste nice and light.

*The ONE major differences with the quiche I made, (aside from only making one quiche instead of two), is that I had to cook my quiche for 40 minutes instead of 30. Next time, I would definitely add more sun dried tomatoes. I LOVE those things!!! Maybe even add them chopped and not blended. Ugh, so delicious.

This quiche came out quite good and totally smelled like pizza when it was baking! Yuuuumyyyy.

Whatchu waiting for? Go make some quiche!