With all the holiday planning and hosting we’re getting ready to embark upon I though I would share one of my new favorite recipes that’s easy to prep, healthy and kind of fancy in presentation if you prepare it in the right dish! (I love a good presentation). I discovered this Sweet Potato Quiche recipe last September when I was on Whole30. Thanks to Paleo Running Momma, I have a new favorite dish to take to parties this holiday season that is both healthy and delicious plus it’s the perfect make ahead dish.
Ingredients:
- Sweet Potatoes 2-5 depending on the size of your dish or
- 8 egg or 2 small cartons of egg whites
- 2 Cups Spinach or kale
- 1 Onions
- 2 Tomatoes
- 1/2 CupMushrooms (optional)
- 8 Strips Bacon Cut up(Whole30 approved)
- 1/4 Cup Full Fat Coconut Milk
- Coconut Oil
- Salt and Pepper to Taste
I have listed the ingredients to the basic quiche recipe , but please don’t be scared to put your own twist on it. Feel free to use any vegetables you may have on hand. I have added broccoli, brussel sprouts, butternut squash and other veggies I had on hand and loved it just the same.
I discovered that I really enjoy the addition of the sauted onions, mushrooms, broccoli and kale as it seems to add so much more flavor prepared this way. I also roast the brussel sprouts and butternut squash prior to adding these vegetables to this dish since they are larger and require more cooking time. The roasting and sauteing of the vegetables adds a little more time but brings the flavor out in this recipe.
Sauteed veggies for the quiche!!
First things first….I slice up the sweet potatoes and toss them in coconut oil (not to much oil, just enough to lightly coat the potatoes) and add a pinch of sea salt and pepper and toss them all together. Then I layer the potatoes in the pan, bottom first slightly overlapping because they do shrink and work my way up to the sides last. Then I place the sweet potatoes in a preheated oven of 425 degrees for about 15-20 minutes.
Layered sweet potatoes lightly coated with coconut oil, sea salt and pepper.
While my crust is baking I prepare my egg mixture. If I didn’t have 8 eggs I mixed eggs with egg whites to complete my mixture. Before pouring my egg mixture over the sweet potatoes I layer my veggies. The key is to not overfill the quiche. It will rise as it cooks.
Sweet potatoes after cooking. Notice that they will shrink a little.
Once you have added everything you want into the dish place the pan back in the oven for 20-30 minutes or until the eggs are cooked completely. Remove and let cool for 5-10 minutes before serving.
Veggies added to roasted sweet potatoes ready for egg mixture.
Egg mixture added and ready to cook in the oven.
I like to top my serving with avocado and salsa!
My serving. I forgot to add the salsa!!
I hope you try this recipe and enjoy it! Let me know how it turned out for you!
Eventfully your’s,
Jennifer
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