Dairy-Free Quiche with Chorizo, Power Greens, and a Sweet Potato Hash Brown Crust
Packed with nutrient-rich kale and spinach, zesty chorizo, and a tender sweet potato crust, this dairy-free quiche is your new go-to for clean, satisfying eating. Great for busy mornings, meal prepping, or anytime you need a fresh, energizing bite!
Ingredients
- 14 Eggs
- 1 cup Coconut Milk
- 1 ⅓ cup Almond Milk
- ⅔ cup Earth Balance melted
- ¾ tsp Salt
- ½ tsp Pepper
- 1 tsp Thyme
- ¾ tsp Tarragon
- 1 1/2 lbs Chorizo
- 2 cups Kale chopped
- 2 cups Spinach chopped
- 1/2 Onion
- Sweet Potato Crust See Recipe
Instructions
- Prepare the Sweet Potato Hashbrown Crust recipe then preheat the oven to 375°F
- Grease the pans and press the pastry crust into the bottom of each pan or muffin cup & pre-bake for about 7 minutes.
- Prepare the egg mixture by whisking all ingredients together.
- In a pan, sauté the onion until tender, then add the Spinach & Kale and sauté until leaves are cooked down.
- Cook Chorizo and if it isn't ground, cut into pieces. Add to onions & greens mix and mix well.
- Once the crust is ready, drop a nice size scoop of the mix on top.
- Pour the prepared egg mixture over it all.
- Bake for 20-25 minutes, when the filling is heated through and it puffs up. It will deflate after you take it out of the oven.
- Let it cool before removing from the pan. Run a knife along the sides to help release it without sticking.
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