Thanks for joining Sarah and me for the first Meatless Monday link up of 2017. We have so loved seeing all the amazing recipes linked up this past year and can’t wait to see what everyone whips up this year. In my last few winter CSA boxes, I received a lot of celeriac. Previously, I have shredded it into slaw but wanted to do something more hearty for winter. This Sweet Potato, celeriac and spinach quiche is one of those recipes that just kind of came together and turned out delicious.
Using the sweet potato and the celeriac for the quiche crust makes this dish the perfect gluten free breakfast, lunch or dinner. It’s packed with protein and vitamins and super easy to whip up. I tend to make these types of dishes for dinner and then enjoy it for breakfast the next few days.
The key to a delicious crust is baking the sweet potato and celeriac combination at a high heat until it gets crispy. I then remove it from the oven and add the spinach and egg mixture and then return to the oven. This recipe can be made dairy free by using a little bit of almond milk in the egg mixture and leaving out the cheese.
Easy & healthy yet heartier enough for a meatless dinner. Hope you enjoy!
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