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  • Writer's pictureGabi Frohlich

Rosemary Roasted Vegetable & Sweet Potato Quiche

Updated: Jul 28, 2020

A personal recipe for a protein packed, dairy- and gluten- free quiche!

Ok, here's the deal: I really do not like the flavor of cheese. Or eggs. I know, I know, the cheese aversion is shocking to most people, but what can I say- it kinda tastes like mold to me ¯\_(ツ)_/¯

Quiches are the perfect breakfast/brunch/lunch dish that I never really got into (for obvious reasons), but lately I've been thinking about trying to make a version that would have no cheese and not taste super eggy while not sacrificing flavor. I researched a bunch of quiche recipes to get an idea of what typically goes into them and how they're usually made and came up with a Roasted Vegetable Quiche with a Sweet Potato Crust. The sweet potato crust is based on a Food52 recipe that I found, and the filling is my personal creation :) That's all the background there is, so let's get into the recipe!


Rosemary Roasted Vegetable & Sweet Potato Quiche

Dairy-Free, Gluten-Free



  • 1-2 medium sweet potatoes*

  • olive oil or cooking spray


  • 3 eggs

  • 4 egg whites

  • 3/4 c unsweetened almond milk

  • 2 tbsp almond flour

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 tsp garlic powder

  • 1/2-1 tsp dried rosemary**

  • 1/4 tsp turmeric

  • 1 orange bell pepper

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 stalk of green onion, thinly sliced

  • 1-2 stalks-worth of fresh rosemary

  • olive oil


  1. Preheat oven to 350 °F and lightly grease a 9" pie pan (I use cooking spray).

  2. Thinly slice the sweet potatoes and line the pan with them. Make sure to overlap the slices to prevent leakage when you add the egg mixture!

  3. Bake for 20 minutes, then remove and set to the side.

  4. Preheat oven to 375°F.

  5. Core and slice the red bell pepper into thin rounds (try to get 5 rounds total).

  6. Lightly coat the pepper rounds with olive oil and roast for 10-12 minutes or until soft and slightly dark around the edges.

  7. In a medium-sized bowl, combine the eggs, egg whites, almond milk, almond flour, salt, pepper, garlic powder, dried rosemary, and turmeric. Whisk well until frothy.

  8. Add the egg mixture to pan with the parbaked sweet potato crust. Decorate with the roasted peppers, sliced green onion, and fresh rosemary (see pictures below for how I designed mine, but feel free to come up with your own design!).

  9. Bake for 30-35minutes or until just set and a lightly golden. You can use a toothpick to test for doneness (it should come out cleanly after poking through the center of the quiche). Let cool for at least 5 minutes before cutting into it.


*The sweet potato shrinks when it's baked, so if you don't put enough sweet potatoes down before the first bake, you'll likely get some uncovered spots. You can choose to either have the sweet potato as solely a quiche base or also add slices up the sides of the pan to make it look more like a traditional quiche crust.

**Add more or less rosemary depending on how present you would like the flavor to be. This recipe is pretty rosemary-forward, so if you want it a little more subtle, just use less! You can also choose to exclude it or replace it with a different herb of choice, like thyme or basil.

The quiche might be a little risen when you take it out, but it will deflate as it cools.


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