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Weekend Brunch just got a whole lot more interesting, delicious, ā and healthier!
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Sweet Potato Crust Quiche
Weekend Brunch just got a whole lot more interesting, delicious, ā and healthier!
This recipe swaps traditional pastry crust for a vibrant, nutrient-dense sweet potato crust that’s as delicious as it is creative!
Imagine a tender, golden-brown sweet potato crust filled with a creamy, savory egg mixture, loaded with your choice of nitrate-free meats and melted cheddar cheese. It’s a match made in brunch heaven!
This quiche is incredibly versatile, allowing you to customize the filling with your favorite ingredients. Plus, it’s perfect for meal prep, breakfast, lunch, or dinner!
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Nutritious sweet potato crust adds natural sweetness, and texture.
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Ultra-Versatile filling allows for customization with your favorite ingredients
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Perfect for meal prep, breakfast, lunch, or dinner
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A healthier twist on traditional quiche recipes
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Stays good in the fridge for 3-4 days. Tastes great cold but also reheats well.
Cheese Please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed or local cheese ON SALE and shred it myself…. or better yet: enlist one of the kids for this duty.
Your finished dish will turn out much better!
Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities.
Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients.
You may be surprised to see the additives that are there to keep the shreds looking nice in the package.
Use ANY unsweetened/plain milk of your choice. My personal favorite for this quiche is unsweetened coconut milk, almond milk, or cashew milk.
Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream, or half & half all work really well here.
Use what you personally like and have on hand. You could also substitute milk for unsweetened Greek yogurt or cottage cheese.
4 servings
Ingredients:
- unrefined avocado oil, olive oil, tallow, or melted coconut oil for coating the dish
- 2 medium sweet potatoes or yams, peeled and sliced into 1/8-inch slices
- sea salt, and freshly ground black pepper to taste
- 6 large eggs, room temperature
- 2 tsps ground mustard powder
- 1/2 cup milk of choice (see notes above)
- 1 cup cubed cooked nitrate-free ham, turkey, cooked crumbled bacon, or any cooked crumbled sausage or meat of choice
- 1 cup freshly shredded cheddar cheese, divided
- 4 green onions, sliced
- chopped fresh parsley, garnish
Instructions:
Preheat your oven to 365 degrees f.
Lightly spritz or brush a 9-inch pie dish with oil of choice.
Slice the sweet potatoes with a mandolin or very thinly using a sharp chef’s knife and arrange them in your prepared dish covering the bottom and the sides of the dish as shown.
Spritz the tops with a very light layer of oil of your choice and season with sea salt and pepper. Bake for 15 minutes, until the potatoes start to become tender.
Meanwhile, in a large bowl, whisk your eggs together with the ground mustard, milk, sea salt, and pepper.
Once the potatoes are done, remove from the oven.
Sprinkle them with ham or meat of choice, half of the grated cheese and green onions.
Pour in your egg mixture. Sprinkle the top with the remaining cheese.
Bake in your preheated oven for 20-25 minutes, until the eggs are set in the center.
Allow the quiche to cool before slicing.
If desired, garnish with freshly chopped parsley and/or additional green onions.
Enjoy!
ā¤ļøRachel
Ingredients
- unrefined avocado oil, olive oil, tallow, or melted coconut oil for coating the dish
- 2 medium sweet potatoes or yams, peeled and sliced into 1/8-inch slices
- sea salt, and freshly ground black pepper to taste
- 6 large eggs, room temperature
- 2 tsps ground mustard powder
- 1/2 cup milk of choice (see notes above)
- 1 cup cubed cooked nitrate-free ham, turkey, cooked crumbled bacon, or any cooked crumbled sausage or meat of choice
- 1 cup freshly shredded cheddar cheese, divided
- 4 green onions, sliced
- chopped fresh parsley, garnish
Instructions
- Preheat your oven to 365 degrees f.
- Lightly spritz or brush a 9-inch pie dish with oil of choice.
- Slice the sweet potatoes with a mandolin or very thinly using a sharp chef's knife and arrange them in your prepared dish covering the bottom and the sides of the dish as shown.
- Spritz the tops with a very light layer of oil of your choice and season with sea salt and pepper. Bake for 15 minutes, until the potatoes start to become tender.
- Meanwhile, in a large bowl, whisk your eggs together with the ground mustard, milk, sea salt, and pepper.
- Once the potatoes are done, remove from the oven. Sprinkle them with ham or meat of choice, half of the grated cheese and green onions.
- Pour in your egg mixture. Sprinkle the top with the remaining cheese.
- Bake in your preheated oven for 20-25 minutes, until the eggs are set in the center.
- Allow the quiche to cool before slicing.
- If desired, garnish with freshly chopped parsley and/or additional green onions.
- Enjoy!
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