Healthy Eating Saigon - Gluten Free Spinach Quiche

Spinach QUICHE with bacon, mushrooms and a sweet potato crust (gluten & diary FREE). 

For all my Quiche & Spinach lovers. Yes, we finally can buy baby spinach in Saigon now. It´s available now at “The Organik Shop” in Thao Dien ( 8 duong Thao Dien, HCMC).

Get as many baby spinach you can carry, because it´s usually very quick sold out.

Becoming lean & healthy is a simple choice… what you put in your mouth has the biggest impact. I know most of you guys have a busy schedule. That´s why I am going to share an easy, healthy & quick recipe with you. 

It´s perfect as an on the go breakfast or lunch.

Try it out and let us know, if you like it.

BE-smarter, EAT-smarter to LOOK and FEEL BETTER.


• 1 large sweet potato (for the crust)

• 1 tbsp olive oil (for greasing/roasting sweet potato crust_

• Pinch of pink sea salt for crust for the filling

• 8 oz fresh baby spinach chopped

(or bok choi or broccoli etc.)

• 6 slices bacon 

• 1 cup chopped white mushrooms

• 1 small onion finely chopped

• 3 cloves garlic finely chopped

• 1/2 tsp pink sea salt

• 6 eggs

• 1/4 cup full fat canned coconut milk

• 2 Tbsp nutritional yeast – optional


1. Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust. Toss the rounds with the olive oil and arrange in a 9.5″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.

2. Sprinkle the crust with salt and roast in the preheated oven for about 25 minutes, or until soft and beginning to brown.

3. While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the bacon pieces. Cook the bacon until about 3/4 of the way done, drain a little bit of the fat, and add the onions and cook with the bacon, stirring.

4. Once the onions are translucent, add the chopped mushrooms and garlic and lower the heat to medium. Continue to cook and stir about 2 more minutes until softened and toasty.

5. Stir in the chopped spinach until it wilts, then remove from heat.

6. In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.

7. Remove the sweet potato crust from the oven once done and lower the heat to 400 degrees F. Add the spinach mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra – it’s okay if the egg mixture “leaks” through the crust but don’t allow it to get too close to the top of the dish.

8. Bake in the 400 degree oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven but settle once done.

9. Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Leftovers can be stored covered in the refrigerator for up to 4 days. 


Your Body Expert team


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