Thanksgiving Bounty Veggie Crustless Quiche
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 9" quiche
Thanksgiving veggie leftovers are baked into egg and cheese, in a healthy sweet potato shell, for a post-Thanksgiving breakfast that will lure you out of your turkey coma!
  • 2 medium to large sweet potatoes
  • 2 c of cooked veggie leftovers (this may be twice as much when raw). Some options: onion, mushrooms, asparagus, green beans, spinach or creamed spinach, zucchini, roasted root vegetables, broccoli, peppers
  • 4 eggs, or 3 whole eggs and 2 to 4 egg whites
  • 1 c shredded cheese (maybe you have some leftovers from a cheese plate that you can shred?) Some options: monterrey jack, swiss, asiago, mozzarella
  • big spoonful of herbed goat cheese
  • kosher salt and freshly-ground pepper
  1. Heat the oven to 400.
  2. Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
  3. In a glass pie dish, lay the sweet potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. You may not use all of the potato. Sweet Potato Crust for Healthy Crustless Quiches by My Utensil Crock
  4. Bake the sweet potato "crust" for 15 minutes at 400.
  5. After 15 minutes, remove the pan from the oven, and lower the heat to 375.
  6. But let's not get ahead of ourselves; while the potatoes are baking, prepare the filling.
  7. Chop any raw vegetables into bite-sized pieces and saute or steam them. Chop any leftover cooked veggies into bite-sized pieces as well.
  8. In a large bowl, whisk the eggs. Using a large spoon or spatula, stir in the cheeses, crumbling the goat cheese as you add it. Stir in the veggie mix, and stir again to distribute the eggs throughout. You probably won't need too much salt and pepper because the vegetables were seasoned the first time you cooked them, but if you want to add some, now is your chance.
  9. Pour the mix into the potato crust and smooth it out with the spoon/spatula to ensure it is evenly distributed.
  10. Bake for 30 minutes, or until the eggs are set (test if they are set by pressing down on the top of the quiche with a wooden spoon. No egg should leak out when you apply pressure).
  11. Serve hot, cold, or at room temperature, based on your quiche preferences.
Recipe by My Utensil Crock at