My husband found an idea online where someone had had made quiche crust using sweet potatoes and asked if we could try it. The result was super flavorful and definitely my new favorite way to make quiche!
21 Day Fix Container Equivalents:
1/2 yellow (sweet potato)
1 red (eggs and turkey bacon)
1 green (spinach, onion, mushrooms, peppers)
1/2 blue (cheddar cheese)
1 teaspoon (olive oil)
1 sweet potato
Cooking spray (preferably olive oil)
2/3 cup chopped onion
2/3 cup chopped bell pepper
2/3 cup chopped mushrooms
2 cups spinach
4 slices turkey bacon, cooked and crumpled
1/2 cup shredded cheddar cheese
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees
Spray pie pan with cooking spray
Cut sweet potato into ~1/8 in slivers (I used a spiralizer)
Cover bottom and sides of pan with sweet potato slices (see picture below)
Spray lightly with cooking spray
Bake for 15 minutes
Lower temperature to 350 degrees
Heat 1 teaspoon of olive oil in skillet over medium heat
Add onions, peppers, and mushrooms
Cook and stir until unions are translucent
Cook and stir until spinach has wilted
Remove from heat
Beat eggs in medium bowl
Mix cheese into egg mixture
Mix vegetables and bacon into egg mixture
Pour egg mixture into crust
Bake for 35 minute or until egg mixture is firm and browned
Nutritional Information: Calories 295, Fat 20 g, Cholesterol 344.1 mg, Sodium 524.8 mg, Potassium 471 mg, Carbs 11.7 g, Protein 17.3 g, Vitamin A 133.6%, Vitamin C 30.1%, Calcium 20.5%, Iron 11.4%
If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.
By far my most popular post on my blog has been Bacon and Cheese Crockpot Quiche. The meal is delicious and I decided to update the recipe so it was 21 Day Fix approved. The changes greatly reduced the calories and fat while maintaining the great flavor!
Servings: 8 (I like to half the recipe and make it in my mini crockpot.)
Note: I’ve created a “clean” 21 Day Fix approved version of this recipe. The changes greatly reduced the calories and fat while maintaining the great flavor! Check it out here!
When I was so frustrated with my data for my dissertation that I wanted to scream, cry, or throw something, I decided it was time to take a break and prepare dinner. I found this recipe on Pinterest and have made it a few times. It’s quick to prep and tasty. I love being able to put something in the crock pot and forget about it for a few hours. (To be honest I don’t actually forget about the crock pot since most of the things I make in it tease me with appetizing smells.) The original recipe is listed as a breakfast, but, honestly, who preps breakfast four hours before he or she plans to eat it? I make this for dinner. The recipe below is an adapted base. I throw in whatever I have laying around. I think adding bell peppers and mushrooms would add to the flavor and the aesthetics of the dish. Once again in the pictures I’m making half of the recipe in one of my tiny crock pots.
Grease the crock pot with the butter. Turn the crock pot on low and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients.
Cook the bacon. This is probably the only recipe I make that the primary objective is not to amass bacon grease. I cook the bacon in the microwave while I am preparing the other ingredients. Feel free to cook it any way you want.
Cut the stems off of the spinach and tear the spinach into about 1/2 inch pieces. I tear the pieces into a measuring cup.
Chop the onion.
Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, spinach and onion.
Pour the mixture into the crock pot.
Tear the bacon into approximately 1/2 inch pieces and top the mixture with bacon.
Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours. The quiche is ready to eat when it is firm to the touch.
Nutritional Information: Calories 382, Fat 33.6 g, Cholesterol 352 mg, Sodium 470 mg, Potassium 174 mg, Carbs 2.2 g, Protein 18.1 g, Vitamin A 36.4%, Vitamin C 7.6%, Calcium 25.3%, Iron 7.9%