(gf & df) roasted veggie bacon quiche
pardon the flash photography--i promise this quiche tastes much better than it looks! packed with protein, veggies, and flavor (but none of the gluten or dairy if that's not your thing) this quiche is perfect for any meal. the best part? the crust made of crispy sweet potato rounds!
2 medium potatoes, sliced very thinly (can use sweet potatoes or russet potatoes, depending on taste preference)
1 c. chopped broccoli florets
1 medium bell pepper
1/2 c. diced red onion
4 slices crispy (turkey) bacon, diced
1/4 c. milk of choice
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. regular cheese OR 1.5 tbsp. nutritional yeast + 1/4 c. dairy-free cheese
preheat oven to 400 degrees. grease a pie dish with olive oil.
layer thin slices of potato in the pie dish to create the “crust.” try to make the layer as even as possible, and only as thick as 1-2 slices of sweet potato. drizzle crust with a little more olive oil and season with salt and pepper. bake for about 25 minutes--this ensures a crispy crust!
while the crust is cooking, chop broccoli florets and bell pepper into small pieces. roast broccoli, bell pepper, and onion with olive oil for 20ish minutes, or until broccoli is cooked through and crispy.
in a large bowl, whisk together eggs, milk, salt, pepper, and nutritional yeast (if making dairy free). nutritional yeast adds a “cheesy” flavor to the mix without dairy--def can omit if using regular cheese!
when potatoes look crispy, pull crust out of the oven. layer first with roasted veggies and then pour egg mixture over that next. top with cheese of choice—I used trader joe’s almond mozzarella to keep it dairy-free, but use your fave!
bake for 20-25 minutes, or until middle is just set. let cool for 5 minutes before slicing and serving. we served ours with avocado and salsa!