Sweet Potato Crust Quiche
This sweet potato crust quiche recipe swaps traditional pastry crust for a vibrant, nutrient-dense sweet potato crust that's as delicious as it is creative!
Ingredients
- 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
- unrefined avocado oil, olive oil, tallow, or melted coconut oil for coating the dish
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.
Like this? Leave a comment below!