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Sweet potato crusted quiche
Prep Time
15 mins
Cook Time
1 hr
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 4
Ingredients
  • 1 large sweet potato peeled and sliced into thin rounds (approximately ¼")
  • 1 cup spinach chopped
  • 1 roasted red pepper chopped
  • 1 large onion sliced thin
  • 6 eggs
  • ⅓ cup almond milk
  • 2 tbs nutritional yeast
  • ½ tsp garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 F and grease an 8x8" casserole dish with coconut oil.
  2. Arrange the sweet potatoes over the bottom of the casserole dish, overlapping since they will shrink after roasting.
  3. Place the casserole dish in the oven and roast for 30 minutes until soft.

  4. Cook onions together in a medium frying pan until the lamb is brown through and the onions are soft.

  5. While the onions cook, whisk together the eggs, almond milk, nutritional yeast, salt, pepper, and garlic powder.

  6. Lower oven heat to 400 F, then layer roasted peppers and spinach over your sweet potato rounds in the casserole dish. Add the onions on top and finally, pour all the whisked egg mixture over the casserole to evenly cover.

  7. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days
Recipe Notes

Feel free to use whatever meat and veggies you have in the pantry or fridge.  This quiche is great to use up leftovers!

Adapted from Paleo Running Momma