Asparagus & Mushroom Quiche with Sweet Potato Crust

 Asparagus and Mushroom Quiche with Sweet Potato Crust by Clean Eats & Treats

Asparagus and Mushroom Quiche with Sweet Potato Crust. One of my favorite meals! When I did Whole30 I learned to replace the crust with sweet potatoes and now I prefer it! Surprisingly so does my family!

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Asparagus and Mushroom Quiche with Sweet Potato Crust

Servings 4 servings

Ingredients

• 8 eggs beaten
• 2 cups mushrooms sautéed
• 1 bunch asparagus spears ends cut and sautéed
• 1/2 cup grape tomatoes
• 1/2 cup heirloom tomatoes
• Spiralized sweet potato about 2-3 cups
• Italian seasoning
• salt and pepper

Instructions

1. Sauté spiralized sweet potato in coconut oil, salt and pepper to barely soft. Line a greased glass 9 inch pie dish with sautéed sweet potatoes. Top with eggs, mushrooms, asparagus and a sprinkle of italian seasoning. *Use as many or as little veggies as you'd like.
2. Bake at 350 for 20-25 min or until center has set.

I topped with fresh tomatoes and had myself a comfort meal. Really though, it tastes too good to be healthy! I love when that happens! Enjoy!

Sidenote: I stored my remaining spiralized sweet potatoes in a mason jar to use another time later this week!