Eating vegetables has never been a problem for me. Since I was a kid fruit and vegetables have been my jam.
I have eaten fruit at every meal since forever. It’s just what I did. Even when I was in my fast food phase.
I loved vegetables too. I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.
It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.
I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature. Maybe it was because I went to the produce store and helped choose the items that would make up our meals. Or because I helped make dinner. Or because I was never, ever forced to eat anything.
I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.
And this Sweet Potato Crust Quiche is one of the easiest ways to do that. I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness. But I make up for it now.
You can put whatever vegetables you love in the quiche. I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition. But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work. Use what you love and have on hand.
The real star here is the super creamy egg custard. A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.
With this meal, the whole family will fall in love with vegetables.
- Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
- Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
- While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
- When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
- Place the vegetables in the crust and pour the egg mixture over.
- Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.
Recipe adapted from Olives n Wine
Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!
Sunday Supper Kid Friendly Vegetable Recipes
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
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