Grainless Summer Vegetable Quiche


You’ll never make normal quiche again! It is an awesome gluten free/grainless, anti-inflammatory alternative that only uses a few simple ingredients. This is the perfect meal to make when prepping for the week.

Vegetable Medley Quiche with a Sweet Potato Crust Recipe


  • 3 tbsp. avocado oil

  • 1 large sweet potato

  • 1 medium yellow onion (chopped)

  • 1 heaping cup broccoli (chopped)

  • 1/2 red bell pepper (chopped)

  • 1 clove garlic

  • 6 eggs

  • 1/2 cup almond milk (or any non-dairy milk)

  • 2 tbsp. fresh dill (chopped)


  1. Preheat oven to 400F.

  2. Grease a pie plate with 1 tbsp. oil.

  3. Slice sweet potato into thin slices. Use the slices to line the bottom and edges of the pie plate.

  4. Bake the sweet potato crust for 12-15 minutes until the potatoes are cooked.

  5. In the meantime, heat a skillet on stove top with remaining oil. Add in onions and sauté until transparent.

  6. Add in broccoli, peppers and garlic. Sauté until vegetables are fully cooked.

  7. In a mixing bowl combine eggs, milk and dill. Mix well.

  8. Add in cooked vegetables to egg mixture.

  9. Pour egg/veggie mixture into the cooked crust.

  10. Turn oven down to 375F and bake quiche for 35-40 minutes until the egg is fluffy and fully cooked.


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