Mexican Quiche with Spiralized Sweet Potato Crust
Try this Mexican Quiche with Spiralized Sweet Potato Crust recipe.
Try this Mexican Quiche with Spiralized Sweet Potato Crust recipe.
- salt and pepper
- salt & pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach
- â¼ teaspoon garlic powder
- 1 1/2 chorizo links decased, crumbled
- 1 sweet potato peeled, blade d
- 10 cherry tomatoes cut in half
- 5 eggs + 3 egg whites
- 2/3 cup black beans
- 1/3 cup shredded mexican cheese
- jalapeã±o & cilantro for garnish
- Carbohydrate 65.5614283632646 g
- Cholesterol 0 mg
- Fat 7.94180875068169 g
- Fiber 19.0462622765061 g
- Protein 17.4409995945181 g
- Saturated Fat 1.22027820850881 g
- Serving Size 1 1 recipe (349g)
- Sodium 356.914906251263 mg
- Sugar 46.5151660867585 g
- Trans Fat 0.526915500155275 g
- Calories 390 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Heat a 10-inch skillet over medium-high heat. Once heated, add the chorizo and cook until browned, 5-7 minutes. Set aside on a plate and immediately add the oil.
- Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt, and pepper. Toss and cook for about 7 minutes or until cooked through. When done, add back in the chorizo and spread the noodles out like a “crust” and carefully transfer the skillet into the refrigerator and let cool for 10-15 minutes.
- Meanwhile, add the spinach to the same skillet used to cook the potatoes and chorizo and cook until it is wilted; set aside with chorizo.
- Crack the eggs into a bowl and add the spices. Whisk to combine eggs and spices. Once it is well blended, add the chorizo, spinach, tomatoes, and black beans to the bowl and mix well.
- Remove crust from the fridge and pour egg mixture on top of the crust.
- Cook for 20 minutes, top with cheese and cook another 5-7 minutes or until cheese is melted and bubbly.
- Garnish with jalapeño and cilantro and let it stand for 10 minutes before serving.
Mexican Quiche with Spiralized Sweet Potato Crust: A Busy Woman's Delight
Life as a working mom is a whirlwind. Between early morning meetings, school runs, after-school activities, and finally getting dinner on the table, finding time for anything else feels impossible. But even with a packed schedule, I refuse to compromise on delicious, healthy meals. That’s where this Mexican Quiche with Spiralized Sweet Potato Crust comes in – a recipe that’s both satisfying and surprisingly simple to whip up, even on a weeknight.
This recipe was born out of a need for a quick, flavorful meal that didn’t involve hours of prep time or complicated techniques. I love quiche, but traditional crusts can be a bit time-consuming. The idea of using spiralized sweet potatoes for the crust was a game-changer. It adds a unique sweetness and texture, and it's naturally gluten-free! The filling is where the real magic happens. A blend of spicy chorizo, tender spinach, juicy tomatoes, and hearty black beans creates a vibrant mix of flavors and textures that will tantalize your taste buds. And the best part? It's all cooked in one pan, making cleanup a breeze.
Why This Recipe Works for Busy Women:
- One-pan wonder: Minimal dishes to wash!
- Quick prep time: Get it on the table in under an hour.
- Healthy and delicious: Packed with vegetables and protein, this quiche is a nutritious and satisfying meal.
- Make-ahead friendly: The crust can be prepped ahead of time, saving you even more time on busy weeknights.
- Versatile: Feel free to adjust the ingredients to your liking. Add different vegetables, cheeses, or spices to create your own unique version.
This recipe isn't just for busy moms; it's perfect for anyone who appreciates a quick, healthy, and flavourful meal without sacrificing taste or quality. Whether you're a fitness model fueling your body with wholesome foods, a traveler seeking convenient yet satisfying meals, a businesswoman juggling multiple projects, or simply a regular woman who appreciates a good home-cooked meal without the fuss, this Mexican Quiche with Spiralized Sweet Potato Crust will become a new favorite in your culinary repertoire. It's a recipe that perfectly blends convenience and deliciousness, proving that healthy eating and a busy lifestyle can indeed coexist.
The spiralized sweet potato crust provides a delightful contrast to the savory filling. Its subtle sweetness complements the spice of the chorizo and the richness of the cheese. Each bite is an explosion of flavor, a perfect combination of savory and sweet, spicy and earthy. The vibrant colors of the ingredients make it a visually appealing dish as well, adding a touch of elegance to even the most rushed weeknight dinner.
I often find myself making a double batch, enjoying one for dinner and having the other ready for a quick and healthy lunch the following day. It reheats beautifully, retaining its delicious flavor and texture. This quiche is a testament to the fact that even amidst the chaos of a busy life, a delicious and nourishing meal is entirely within reach. So, go ahead and try this recipe – I'm confident it will quickly become a staple in your weekly meal plan. Enjoy!
