Veggie + Smoked Salmon Quiche with Sweet Potato Crust (Whole30)

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Yield: 6 slices 1x


  • 3 small sweet potatoes
  • 2 tablespoons avocado oil
  • 1/2 teaspoon black pepper
  • 6 eggs
  • 1/4 cup almond milk
  • 4 ounces of smoked wild salmon
  • 1 cup roasted brussels sprouts
  • 1/2 cup Organic Girl Spinach
  • 1/2 cup caramelized onions
  • 1/3 cup zucchini, sliced
  • 1 cup Organic Girl Arugula


  1. Preheat oven to 400 degrees
  2. Slice the sweet potatoes into thin slices in a circular shape
  3. Grease a cast iron skillet or 8-9 inch baking dish well
  4. Line the rim of the skillet with sweet potato pieces and the bottom of the skillet so it is covered (don’t worry if there are spaces!)
  5. Drizzle avocado oil on top and sprinkle black pepper
  6. Bake in oven for 20 minutes
  7. Whisk together eggs and almond milk well
  8. Add roasted brussels sprouts, spinach, sliced lox, onions and zucchini on top of sweet potato
  9. Pour egg mixture on top and bake in oven for 30 minutes at 350 degrees
  10. Cover the quiche with foil then bake again until cooked through (about 15-20 minutes)
  11. Remove from oven and sprinkle with additional arugula, let it cool and enjoy!
  12. *Will stay good for 5 days in fridge. You can also freeze these for longer!
  • Author: rachel mansfield
  • Category: Whole30, paleo, gluten-free
  • Cuisine: breakfast