Purple sweet potatoes are my favorite food right now, so you can imagine my excitement when our new Trader Joe’s had BAGS of organic ones! If you haven’t had them before, do yourself a favor and check your nearest health store, Whole Foods, or TJ’s and pick up a few. Regular sweet potatoes can be stringy. That texture has made me dump a tater in the trash before. These purple ones are so creamy and sweet and delicious.
On my birthday this January, my husband asked me what I wanted. I said I wanted him to look up a fun paleo recipe and make it for me. We settled on a quiche, but it was hard to find one with a nice crust and without all the gluten and flours. We decided to forgo any recipes and just invent one together, and that’s when this quiche was born. I was in charge of figuring out the veggies and filling, and he manned the mandoline slicer. (:
The most intensive part of the recipe is assembling the crust, but I can assure you it’s worth it. This is the perfect recipe for a lazy Sunday brunch. The leftovers are amazing!
You Will Need:
-1 large purple sweet potato
-2 stalks of kale
-1/2 red onion
-8 Brussels sprouts
-2 tri-colored carrots
-4 strips of bacon
-9 inch pie pan
-Mandoline slicer (or sharp knife)
-Coconut oil cooking spray
-Salt, to taste
-Optional: 1/2 c shredded raw cheddar (omit for Paleo/W30)
- Preheat the oven: 350.
- Get your bacon cooking in a cast-iron pan on your stovetop.
- Meanwhile, set your mandoline slicer to the thinnest option, if available. Slice your entire sweet potato into thin coins. You CAN do this with a knife, but it will be tough to get the slices thin enough for this crust to work. I end up with probably around 150 or more slices with the mandoline.
- Spray your pie pan with coconut oil spray, including the sides.
- Layer your sweet potato coins to cover the bottom of the dish, as well as 1/2 coins along the edges. You’ll want 6-7 total layers (just use the entire sweet potato you sliced).
- Stick the crust in the oven for 20 minutes. Check your bacon – it’s probably done.
- While the crust is cooking, remove the bacon from the pan. Dice your onion, cut your Brussels sprouts, and julienne-peel your carrots. If you don’t have a julienne peeler, just dice the carrots. Add the onion, Brussels sprouts, and carrots to the pan with the bacon grease and cook until onions are starting to caramelize, or about 15 minutes.
- Remove kale from the stems and add to the pan. Cook an additional 3 minutes, until kale is beginning to wilt, then remove the veggies from heat.
- Crack your eggs into a bowl and whisk them.
- Once the crust is done, take it out of the oven and press the down sweet potatoes down on the bottom and sides. Add your veggies and bacon, then pour in your eggs. If you’re doing cheese, layer the shredded cheese on top. *You may have a few veggies leftover. I just saved them in the pan and put them on top of the quiche once it came out of the oven (:
- Stick the quiche back in the oven for 25 minutes, or until the eggs are set. Sprinkle some salt on top… and you’re done!
I’ve made this with and without the cheese and it’s great both ways. The cheese version does get bubbly and toasty on top, which is pretty delicious. I don’t do well with dairy, so I typically omit it. I like that this recipe doesn’t need much seasoning, since the bacon gives it great flavor.
This was a real life-saver on my Whole 30, when I was sick of the same breakfasts and needed to change it up a bit. If you’re a W30 veteran, this would be great topped with some dump ranch.
Let me know in the comments if you made this, and also what your favorite quiche or frittata veggie combinations are!
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