This gluten-free Mediterranean quiche is bright and briny thanks to the mix of sun-dried tomatoes and olives. The Manchego cheese adds a rich and nutty flavor. It's great for brunch, breakfast or dinner. Top with jarred salsa or bruschetta or a drizzle of hot sauce to counter the sweetness of the potatoes. If you have one, use a mandoline to slice the sweet potatoes into equal-size slices. Source:, April 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a glass pie pan with cooking spray.

  • Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie plate, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.

  • Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.

  • Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Cool for 5 minutes before cutting into wedges.

Nutrition Facts

192 calories; 12.5 g total fat; 5.2 g saturated fat; 134 mg cholesterol; 468 mg sodium. 364 mg potassium; 9.5 g carbohydrates; 1.5 g fiber; 5 g sugar; 10.8 g protein; 4001 IU vitamin a iu; 7 mg vitamin c; 24 mcg folate; 216 mg calcium; 1 mg iron; 24 mg magnesium;