Although Lars and I have not really been successful at our second Whole30, I still love making the recipes. This recipe is an amazing Whole30 breakfast because it has everything you need- fats, veggies, and protein. It’s easy to make and it reheats really well. It has been fully approved at two separate brunches by non-paleo eating folks. So let the deliciousness ensue.
I adapted the recipe from Fourteen Forty. I love sweet potatoes, especially at breakfast, and I knew I had to try it as soon as I saw it. The original recipe has lots of cheese in it and less veggies than I would have liked, so I made it paleo-friendly. It was a great success.
You will need two gadgets for this recipe. You could get by without them, but it will be much easier if you do have them. They are a mandolin slicer and an olive oil spray bottle. They are two of my favorite kitchen gadgets and I use them both often, so I personally think they’re worth it.
Sweet potatoes are so lovely looking, aren’t they? Use your mandolin slicer to make your sweet potato crust. The thin slices get laid out in a pie pan and baked. Yum. If you want an extra thick crust you can add more than I did here, you will just have to cook it a little longer.
And here is the quiche ready to go in the oven! My stomach is literally growling while I am writing this post. I should probably go eat something. I just wish I had more of this leftover and I could eat some right now.
Okay- so now on to the real reason you are here. The recipe!
Paleo Sweet Potato Crust Quiche
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
- 1 medium sweet potato
- 6 eggs
- 1 cup spinach, ripped into small pieces
- 1/2 cup mushrooms, chopped
- 1 cup bell peppers, chopped
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 3 tablespoons olive oil (approximate)
- Preheat oven to 400 degrees
- Prepare the sweet potato by slicing with a mandolin. You can peel before slicing, but I personally don’t mind the skin.
- Spray your pie tin with olive oil, and line with sweet potatoes. Spray again.
- Cook sweet potato crust for about 15 minutes
- While crust is cooking, chop and prepare all veggies
- Place a sauté pan on medium heat and add about a tablespoon of oil
- In the sauté pan, cook mushrooms, onion, bell peppers, garlic, and spinach. Add the spinach last as it cooks very quickly.
- Whisk 6 eggs in a large mixing bowl
- When vegetables are fully cooked, pour into mixing bowl full of eggs and stir
- When pie crust is cooked, reduce oven to 375. Pour egg and vegetable mix into the crust and bake until fully cooked, approximately 30-35 minutes
Yum. Sweet potato goodness. Before I found this recipe I considered myself a master of the frittata. This is so similar, but the sweet potato crust really kicks it up a notch. So now I guess I’m a master of the sweet potato crust quiche.
You can use whatever veggies you like. I’ve loved the combo of mushrooms, onion, bell peppers, and spinach. But I think maybe I’ll have to add asparagus into the mix as well next time I try it. This is one of those recipes that you won’t get tired of because you can change it up every time.
Try this recipe out at home and let me know how it goes for you! You don’t even have to tell anyone it’s paleo… they won’t miss the grains and dairy!