I didn’t set out to make a pizza flavored dairy-free quiche. I was just scrambling for ingredients, and an Italian theme emerged accidentally. In the pantry I grabbed black olives and sundried tomatoes. From the fridge I grabbed spinach and an onion. Oregano and garlic seemed to go with everything else, so I grabbed those too.
It wasn’t until the quiche was baking that Ashley said, “I smell pizza!” And she was right. It did smell like pizza. So I say run with it—fill yours with your favorite pizza toppings.
Dairy Free Quiche Pizza!
gluten-free, Paleo, dairy-free
Makes two quiche.
Ingredients:
1 large or 2 small sweet potatoes (for the crust)
8 eggs
1 can full-fat coconut milk
1 onion, diced
2 handfuls spinach (I used frozen spinach, but I think fresh would also work)
heaping 1/4 cup sundried tomatoes
black olives
1/2 tsp sea salt, plus a pinch for the sweet potatoes
1/4 tsp garlic powder
1/4 tsp dried oregano
Optional: substitute the onions, spinach and olives with your favorite pizza toppings.
Directions:
- Set the oven to 375 degrees.
- Peel the sweet potatoes and slice thin.
- Grease 2 dishes and arrange the sliced sweet potatoes across the bottom, overlapping slightly, for your crust. (see a photo of this here)
- Season the sweet potato crust with sea salt and pepper. Set aside.
- Saute the diced onion then divide it evenly between the two.
- Add a handful of black olives and a handful of spinach to each (I used frozen spinach that was thawed then squeezed through a kitchen towel to remove as much water as possible).
- In the blender puree the coconut milk and the sundried tomatoes.
- Add the eggs, salt, garlic and oregano and puree again. Note: the blended eggs will be nice and frothy.
- Pour the egg mixture evenly over them and bake right away so it has as much air as possible.
- Bake for 30 minutes, or until just set in the middle.
- Let them cool for 15 minutes before serving.
Note: They will deflate as they cool, but they will still taste nice and light.
♥, Kelly
Barbara Storey says
This looks pretty awesome – can’t wait to try this! Thanks!
Suzanne Perazzini says
I do like the idea of using potato as a crust. I am always looking for something that doesn’t involve grain and is fructmal friendly. Thanks.
Anonymous says
I am laughing … so I was on Pinterest and saw this and repined b/c it looked SOOOOO good. Then today I check in at my old fave The Spunky Coconut and it’s YOUR recipe and YOUR photo 🙂 Now I REALLY must try. xoLexie
SEO Company UK says
Looks really tasty, Love the fact that it contains olive, olive can do miracles!
Joette says
Should I rehydrate my sundried tomatoes before I use them in the recipe? They are not packed in oil but dry.
Kelly says
I don’t think it’s necessary, but you certainly could 🙂
Business translation services says
This looks so delicious. Thanks for the recipe. I will try this very soon.
Kristin S. says
I made this tonight, although I did it as one large quiche and added wild mushroom and used fresh spinach. It’s very tasty. I would like to experiment with another non-dairy milk as I tink the subtle coconut flavor isn’t totally ideal. Overal I really am enjoying this…so fluffy too! Great new recipe in the repertoire. Thank you.
Nancy Olson says
So healthy recipe. I also love the idea of potato crust..
I will try it this weekend!
Thank you for sharing
Cassidy Stauffer says
We ate this for breakfast this morning and my whole family loved it!!! Thanks for another great recipe 🙂
Cassidy Stauffer says
We ate this for breakfast this morning and my whole family loved it!!! Thanks for another great recipe 🙂
Rachel says
I just looked at the archives of your blogs in my gmail. I saw Ashleys progress and it brought tears to my eyes and the photos were great. For this pizza quiche, I think I will try. And, one thought is that if you cook and cool the sweet potatoes first, then slice for the crust, and put into a greased pan, you may get a crispier bottom.
Coleen W says
Could you do soy milk or almond milk?
Kelly says
Yes, but it won’t be as rich 🙂
Coleen W says
Could you use almond milk or soy milk?
run4joy59 says
I am so going to try this over the weekend…would never have thought to use the sliced sweet potatoes for a crust…love sweet potatoes…and pizza…yum!
Lori Post says
I wish you could link your recipes to pinterest. I am pretty computer illiterate and I don’t know how else to save or organize yummy sounding recipes like this. I email them to myself, and then don’t know what to do with them to organize them. I hope you might consider this in the future. Thanks!
Clea says
Hi Lori,
I don’t know if this will help you, but I hope it does. To save mine I ‘bookmark’ the pages. I am using a mac, so have no idea if it is the same on pc – but this page might help if you are on pc http://windows.microsoft.com/en-gb/internet-explorer/add-view-organize-favorites#ie=ie-11
I am using Safari as a web browser, and I have created a bookmarks folder called recipes, so I can add all the web pages I like (like I am about to do with this one!) and go back to them whenever I need to make yum food. This ‘bookmarks’ is found at the top of the screen in the menu bar for my web browser. Click there-add bookmark folder- name it- save it-add bookmark for whichever page you are currently looking at.
I hope this helps! I am not that good on computers, only through the help of other people showing me stuff, so that’s why I thought I would attempt to show you!
Joyce says
I just copy all the recipes I want to keep from the web. then I paste them into Word and save them into sub-folders of my Recipe folder, like desserts, appetizers, etc. I also created an Excel file of all recipes which helps me to sort and find them quickly since I list the ingredients (not the measurements though or directions) and each recipe are linked to the Word file. That file is the most helpful thing I have ever had in finding recipes and believe me, at my age, I’ve tried everything including many manual folders. I realize this is a bit much for a newbie to computers, but maybe others can get some ideas from this.
Sarah Bowes-Pope | domesticated-engineer.com says
This turned out great! Thanks for the recipe! We ended up taking out the olives and added 3 cooked chicken breasts (cut in smallish pieces), 1 large red bell pepper (cooked it with onion), and 2 jalapenos (blended with coconut milk and tomatoes). Very good! Next time, I need to make sure to slice sweet potatoes thinner so they will cook through. They were still a little hard. Or maybe even steam them for a little bit before? I am so glad I stumbled across your blog yesterday! Thanks again!
Rosanne says
Do you think you could sub tomato paste for the Sundried tomatoes? I never have those around my pantry.
Kelly says
Yes, it will just be slightly different 🙂
eva says
made this a couple nights ago….it was delicious!…i am not paleo, so i added grated parmesan cheese…also fresh spinach that i sauted until wilted and squeezed dry….my favorite part was the sweet potato…i also loved how the sweet potato made the quiche look decorative as i layered the rounds of sweet potato slices around the bottom and up along edges…i made one large quiche but baked longer….will make this one again, especially on nights when i need to make something quick…did i tell you my girls (13 & 11) asked me to make this again? : )
Kelly says
I’m so glad you all liked it!
rebecca wilson says
made this today, was easy and made one big one instead of separate ones, but only had 6 eggs , so I’ll see how this goes
Bec Wilson