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Thursday, September 17, 2009

Vegetable Quiche with Sweet Potato & Goats Milk Yogurt


For Crust

1 cup sweet potato, peeled and grated
1 1/2 cup, carrots, peeled and grated
1 cup zucchini, peeled and grated
3 cups butternut squash, grated (flesh only)
1 tsp. salt
4 Tbsp butter, melted
3/4 cup almond flour

For Filling

1 cup yellow onion, chopped
4 cups fresh button mushrooms, sliced
3-4 Tbsp butter
1/4 cup fresh parsley, chopped
1/2 Tbsp fresh oregano, chopped
1/2 Tbsp fresh marjoram, chopped
1 Tbsp fresh chives, chopped
Salt, to taste
Pepper, to taste
8 free run eggs, beaten
1/2 avocado
1 cup organic goats milk yogurt
paprika for garnish


1. For the crust, peel and grate the sweet potato, carrots, zucchini and squash and place in colander set on top of a bowl. Sprinkle with salt and let sit for at least 10 minutes to drain. Press out any extra moisture and transfer to a large bowl. Add the almond flour, butter and a bit more salt, mix well. Transfer to 2 buttered ceramic quiche bake ware or glass pie pans, and press crust onto the bottom and sides of pans.

2. Preheat oven to 375

3. For the filling. Heat 3-4 Tbsp butter in a large skillet, sauté the onion and mushrooms with the herbs and until tender. Season to taste. Place the mushroom mixture on top of the crusts. Next dollop spoonful dots of yogurt on top of the mushroom mixture. Beat eggs, and then blend with the avocado (in a food processor or blender) until smooth. Pour over the other layers. Dot with butter and brush a little butter onto the edge of the crust. sprinkle with paprika. Bake at 375° for 25-35 minutes or until set. (should come clean when pricked with a fork) Allow to cool before serving.

super delicious with a little Tabasco sauce!


  1. what size are those little wee pie pans? this looks so yummy!

  2. well I made some in ramekins since I don't actually own 2 quiche pans

  3. looks really good... and i was just thinking about how to make a rich, hot, healthy, clean breakfast. perfect timing!

  4. and mushrooms. I pretty much did what you asked and gave you another mushroom recipe jillian79 :)

  5. I made it this morning for my mom's birthday. We both loved (LOVED!) the crust. I added a bit of shredded goat's gouda as well. Next time I would go easy on the goat's yogurt. I think I added too many dollops! Another delicious and versatile recipe. Thank you!

  6. I'm glad you liked it. The yogurt is meant to replace cheese. so If I was going to use cheese I would eliminate it. all goat products are quite strong so the goat gouda would have been enough on it's own. :) yay, I put maybe 3/4 cup on all the quiche's I made. (the yogurt that is)

    I think it might even be nice with some jalapeno peppers in it :)

  7. This looks really good! I recently got some Himalayan sea salt and organic peppercorns from Sustainable Sourcing and I think I'll use them in this recipe tonight. Thanks for sharing!