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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
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