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Spring Veggie Quiche

Spring Veggie Quiche

Take advantage of your favorite fresh vegetables while they’re in season. Try this kid-approved Spring Veggie Quiche.



6 eggs

1 medium sweet potato

2 cups spinach

1 red pepper, chopped

1 cup zucchini, sliced

2 tsp salt

1 tsp pepper

1/2 cup whole milk

coconut oil for dish


  1. Preheat oven to 350F
  2. Slice sweet potatoes thinly using a knife or mandolin
  3. Grease a 9-inch clay or glass pie dish with coconut oil
  4. In your greased dish, arrange sliced sweet potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s okay if they overlap
  5. Bake sweet potato crust for 20 minutes
  6. While the crust is baking, saute spinach, peppers and zucchini in a medium saucepan until they are tender
  7. In a separate bowl, whisk together eggs, milk, salt, and pepper
  8. Once sweet potatoes are done, add cooked veggies to the center
  9. Pour egg mixture over the veggies
  10. Bake for an additional 40 minutes, uncovered

Turn this Spring Veggie Quiche into a year-round dish by swapping veggies for whatever is in season!

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