Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan. Add cauliflower and tomatoes. Toss with olive oil. Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
Blend flour and baking powder and whisk into egg mixture. Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
Place mixture in a greased 13” x 9” pan lined with parchment paper. Arrange reserved onion rings over the top.
Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes. Allow to rest for 20 minutes before slicing.
This dish can be served warm or at room temperature.
*Make this dish gluten-free by substituting the wheat flour for ¾ cup almond flour. Increase the baking powder to 1¾ tsp.
6 servings, 395 calories per serving
Hack: Leftover portions can be stored in the refrigerator for up to 5 days or frozen for future use.
Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!
3cupsfresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
6eggs
¼ cupmilk
¼ tspsalt
¼ tsppepper
½cupfeta cheese
Instructions
Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
Remove from the oven and turn the temperature up to 375℉.
Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
Whisk eggs with milk, salt and pepper. Set aside.
Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
Hack: Store leftovers in the refrigerator for up to 5 days.
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 minutes.
Spread vegetables in the bottom of a lightly greased 9” pie pan.
Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes.
Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
Serve warm or cold.
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for up to 3 months.
