What comes to mind when you hear the term Superfood? For me, it’s sweet potatoes, dark leafy greens, and eggs. They all take the forefront. This breakfast recipe I’m sharing today is literally stuffed with those superfoods that will have you feeling so ready to tackle your work day. It’s also perfect for any time of day, not just breakfast (win!). This superfood sweet potato crusted quiche is what I like to call…the go-getter. It gets me moving in the morning, which is a seriously difficult task.
This recipe had me thinking, what other superfoods should I be incorporating into my diet? I began researching and noticed that chia seeds made pretty much every list. It’s a good thing, I eat those bad boys like it’s my job. Remember that overnight chia seed pudding recipe I shared? Yeah, that’s still a staple in my home. Some other common superfoods found on Eating Well included oats, turmeric, and almonds. If you want to try something different instead of a superfood sweet potato crust, try switching to teff flour for your crust. Predicted to be one of this year’s superfood, this ingredient has a lot of health benefits. However, the most shocking super food on this list…insects. You heard me! INSECTS. Soon enough we’ll be crunchin’ on cockroaches. No way, I refuse to believe that! What do you think of incorporating superfoods into your diet?! …are you daring enough to start including insects?
SuperFood Sweet Potato Crusted Quiche
Recipe adapted from: www.vitamin-sunshine.com
- 1 large sweet potato
- salt & black pepper, to taste
- 3 teaspoons olive oil
- 1 red onion
- 6-8 large eggs (I used 7 and it was perfect)
- 2 cups fresh spinach
- 1/2 cup chopped mushrooms
- 1/4 cup grated parmesan
- 1/2 teaspoon italian seasoning
- Preheat oven to 425ºf
- Coat an 8×8 baking dish with 1 teaspoon olive oil.
- Cut the sweet potato into 5-6 smaller pieces and put the pieces into a food processor to chop into small crust pieces. (peeling is not necessary)
- Add salt and pepper to taste and mix all together.
- Pour all the chopped sweet potato into the greased baking dish and pack into a crust format, cover tightly with foil, and bake for 30 minutes.
- While the sweet potatoes are baking, thinly slice the red onion, and add it to a frying pan with 2-3 teaspoons of olive oil. Cook over medium low heat, stirring until the onions have softened. Set aside once the onions are very soft and caramelized.
- In a separate bowl, beat the eggs and mix in spinach, mushrooms parmesan, and spices.
- Once the sweet potatoes are done, let cool for a few minutes and loosen the foil. If any of the sweet potatoes have fallen, form into a crust again with a fork.
- Pour the egg mixture onto the crust and top the egg mixture with the caramelized onions.
- Cover the dish tightly with foil, and bake at 425ºf for another 20 minutes.
- Remove the foil, and lower the oven temperature to 320ºf. Bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center.