Recipe
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
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This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
I hate to say I rarely make a big brunch or breakfast spread, so this was the perfect opportunity to get creative and try something new. And quiche just seemed appropriate for an at-home Easter meal to make me feel like I was right there with my family even from states away.
In typical Goodness With G fashion, I took one of my favorite dishes and found a few simple ways to make it a bit more nutritious. While I’m NOT opposed to a good ol’ real deal quiche on occasion, this lightened up version is one to be enjoyed any day.
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
​
This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
​
This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
​
This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
​
This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.
​
This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!
Ingredients
Sweet Potato Crust
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1 large (or 2 medium) sweet potatoes
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1 tbsp avocado or olive oil
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pinch of salt and pepper
Filling
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6 eggs
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1 small onion, diced
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1 ½ cups shiitake mushrooms, sliced
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â…” cup sundried tomatoes, drained, dried and diced
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2 generous handfuls of spinach
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3 garlic cloves, minced
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2 tbsp milk (can sub for unsweetened dairy free)
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1 cup shredded cheddar cheese (can sub for dairy free or omit if desired)
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1 tsp salt
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1 tsp black pepper
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4 tbsp avocado or olive oil
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fresh basil for topping
Directions
Crust
1 Preheat oven to 375 degrees. Peel sweet potatoes, and cut into thin rings (about 1/4 inch) using a sharp knife or mandolin if you have one.
2 Spray a 9-inch pie dish with nonstick cooking spray (I used avocado oil spray). Layer sweet potato rounds along the bottom of the dish, moderately overlapping.
For the sides, cut sweet potato rounds into halves and layer along the side of the dish.
Cover sweet potatoes with oil and a pinch of salt and pepper.
3 Bake for 25-30 minutes, until sweet potatoes are soft and beginning to brown.
*Baking time will vary depending on the thickness of your sweet potatoes*
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Filling
4 Add 2 tbsp oil and mushrooms to a sauté pan over medium heat. Cook until soft, about 4 minutes. Set aside.
5 Add remaining 2 tbsp of oil and onion to a sauté pan over medium heat for several minutes, until onion softens. Add garlic, roasted red peppers and spinach, and cook until spinach is wilted.
6 To a mixing bowl, add the eggs and whisk. Add milk, cooked veggies and half of the shredded cheese (if using). Mix together.
7 Pour mixture on top of sweet potato crust, and top with remaining 1/2 cup cheese (if using).
Return to the oven for about 30 minutes, until the eggs are set and cheese is melted.
8 Allow to cool for a few minutes before serving. Top with fresh basil.
Enjoy!