Whole30 Sweet Potato Crusted Quiche
 
 
Author:
Recipe type: Breakfast, Brunch
Serves: 6-8
Ingredients
  • Sweet Potato, Medium 3 each
  • Eggs 8 Each
  • Almond/Coconut Milk .5 cup (120 ml)
  • Oregano 1 TBSP
  • Sea Salt and Pepper to taste
Veggies of your choice - I recommend:
  • Red Onion, diced .25 cup (25 g)
  • Garlic Cloves, minced 2 each
  • Mushrooms sliced .25 cup (20 g)
  • Red Bell Pepper .25 cup (45 g)
  • Asparagus, chopped into 1" spears .5 cup (90 g)
  • Medium Zucchini/Courgette, diced 1 each
  • Tomatoes, chopped .5 cup (100 g)
  • Spinach, chopped 2 handfuls
Instructions
  1. Begin by baking the sweet potatoes in the one for about 45 minutes at 425 F / 220 C or until softened throughout.
  2. Once baked, remove the sweet potatoes from the oven and allow to cool slightly, peeling and discarding the skin.
  3. After slightly cooled, place the sweet potato in a blender or food processor to puree until smooth and creamy, then spoon it into a glass pie/quiche dish evenly. Make sure it is pressed up onto the sides of the pan as well. Then bake in the oven at 350 F / 180 C for about 10 minutes.
  4. Meanwhile chop all the veggies, if you are taking my advice on the veggies, I would start by heating 1 TBSP of avocado oil in a medium sautee pan over medium-high heat.
  5. Add the onions and allow to cook for about 5 minutes, until slightly softened and then add the garlic and mushrooms. Allow to cook until softened/sautéed throughout, probably another 5 minutes total then set aside.
  6. In a large bowl whisk the eggs with the almond or coconut milk and seasonings.
  7. Remove the sweet potato crust from the oven and place all the veggies, sautéed and raw, into the crust and then pour the egg mix over the top and return to the oven baking until the eggs are completely set in the middle about 30 minutes.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/05/09/purpose-in-leisure-time-whole30-sweet-potato-crusted-quiche/