Broccoli, Tomato & Cheese Quiche and Sweet Potato Hash

A few weeks ago, I decided I was in the mood for breakfast for dinner. My sister is an avid quiche maker and I’ve realized that quiche is not only easy to make and delicious to eat, but it is also a dish that reheats really well (and we all know how much I love leftovers!). I did a little research and came across this delicious looking crustless quiche from Cooking Light. Going crustless with quiche is a great way to cut down on calories, and I promise, you won’t miss the crust if you make your quiche tasty enough 😉

To accompany my quiche, I made a sweet potato “hash” recipe that I got from this blog. Super easy, but super tasty!

This meal absolutely hit the spot and was a great, balanced meal to have around for the week!

Broccoli & Tomato Crustless Quiche (from Cooking Light)


  • 2 tsp EVOO
  • 1/2 cup onion, chopped,
  • 1 garlic clove, minced
  • 5 cups broccoli florets
  • cooking spray
  • 1 1/4 cup skim milk
  • 1 cup shredded reduced- fat Swiss cheese (I used a blended cheese because that’s what I had)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard (I skipped this because I didn’t have any)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 1 tablespoon grated fresh Parmesan cheese
  • 6 (1-ounce) slices whole wheat bread, toasted (I skipped this all together. Wasn’t necessary!)



1. Preheat oven to 350*.

2. Chop onion, broccoli and tomato. Sauté until the onions are translucent. Add the broccoli in and cook until the broccoli is mostly cooked. Remove from heat, add in the tomatos and place the veggie mixture to the bottom of a pie pan.



3. Combine the milk through eggs in a large bowl. Once it’s combined, pour the mixture over the veggies. Bake for 40 minutes or until the eggs have fully cooked.

IMG_5233 IMG_5235



Sweet Potato Hash (from fit sugar)


  • 1 large sweet potato, wash and dice into small cubes (1/4” square)
  • 2 tbsp. canola or coconut oil
  • 2 cups sweet onion, chopped
  • 1/2 green pepper, chopped
  • 1 whole fresh jalapeno pepper, minced (I didn’t add this)
  • 2 cloves of roasted garlic (I just minced my garlic)
  • 1/3 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 tsp Italian seasoning.


1. Bring a large pot of water to a boil. Chop the sweet potato and add to the boiling water. Cook until the sweet potato is soft. Remove from the water and let cool.


2. While the sweet potato is cooking, chop your onion and pepper and sauté them until fully cooked.

3. Add the sweet potato to the veggies and let everything simmer on the stove for about 20 minutes on low heat.


All together now:


Mmmm. The quiche was absolutely delicious! Cheesy and veggie-filled and the sweet potato hash was a great substitution for the crust on the quiche. I think I caught myself “mmm”ing while I ate. Good thing I was alone because that would have been weird 😉

Questions for you: Do you like quiche? Have you ever made sweet potato hash? What’s your favorite “breakfast for dinner” meal?