Green Chili Quiche with Sweet Potato Crust

Here’s a fun dating tip: next time you are on a first date, ask them what their favorite type of French fry is. If they do not say sweet potato, they are a psychopath, and you should get out of there immediately. Sweet potatoes are one of our favorite carb sources, considering there is no bad way to prepare them. Whether it is extra crispy and diced up with a few eggs for breakfast, coated in salt in fry form with a juicy burger, or a simple baked sweet potato with a dollop of butter on its own, this ingredient is always so damn good.

For this recipe, our key ingredient is: Sweet Potato 

Here’s why we care about this recipe:

  • We are thrilled when we can find a food that is chalk-full of vitamins, and this spud contains 438% of your daily recommended vitamin A intake- regular potatoes offer you 0%- yes, zero- in contrast. Vitamin A is an immunity booster and kills off harmful cells.
  • Unlike their other starchy potato relatives, sweet potatoes are considered diabetic-friendly, since they are lower on the glycemic index than white potatoes.
  • Speaking of the glycemic index, these are a great healthy carb source option. They are one of three macronutrients, the others being fat and protein, that are required daily for your body to function properly.
  • They are a complex carbohydrate, which keeps you full longer since it takes longer for your body to digest them.
  • They are rich in antioxidants, which helps boost memory and brain function. If you have a big day at work or school coming up, sweet potato may be the perfect breakfast addition to kick you into gear!



For the crust:

  • 1 pound sweet potato (approximately 2 medium sweet potatoes)
  • 3 tablespoons ghee
  • 1 egg
  • ½ teaspoon salt

For the egg mixture:

  • 9 eggs
  • ½ cup nonfat Greek yogurt
  • ¼ cup 2% milk
  • 4 ounces diced green chilies, roasted and peeled
  • ½ cup sweet onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper


1. Preheat oven to 375 degrees. Line a 9-inch springform pan with parchment paper and spray with non-stick cooking spray.

2.Peel the sweet potatoes, then shred them with a box grater. Transfer them to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze out the excess water.

3. Add the shredded sweet potatoes to a clean, large bowl with ghee, an egg and salt. Toss until fully combined.

4. Press sweet potato mixture into the bottom and sides of the springform pan. Bake 25-35 minutes or until lightly browned.

5. While crust is baking, in a large bowl, whisk together eggs, greek yogurt and milk.

6. Stir in green chilies, onion, cheese, salt and pepper until fully combined.

7. Pour egg mixture into hot crust. Bake for 50-60 minutes or until sides are set and center is a tab wobbly.


Yield: 8 Servings

Amount Per Serving: Calories: 250, Total Fat: 15.2g, Saturated Fat: 7.8g, Cholesterol: 232mg, Sodium: 671mg, Total Carbohydrates: 15.2g, Dietary Fibe r: 2.2g, Total Sugars: 5.6g, Protein: 13.4g

Let us know what you think in the comments below!


Amanda and Christina


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