I don’t know about you, but sometimes I just need something a little different than Breakfast Hash (veggies and eggs sauteed in a healthy fat). Don’t get me wrong, there are so many different ways to make a breakfast hash you can create a different meal every day. But, like I say, sometimes you just need something a little different.
I’ll make a quiche once or twice a month. The biggest problem with quiche is the amount of time it takes. I’d seen some recipes floating around on Instagram and various cooking blogs for a mini frittata, which was basically vegetables with eggs baked in muffin cups. I thought, why not apply this concept to a quiche so it comes together a little quicker? I made a smaller batch than I normally would have not knowing for sure if it would come out. Bronco Bear liked them. The great thing about these little quiches is that you can stick them in the refrigerator and pull them out for a quick breakfast or healthy snack. I had them for breakfast one morning, saved the leftovers, and Bronco Bear had them the next day. There’s two left in the refrigerator and I think my son and Bronco Bear are having a silent stand off to see who gets them.
Can I just rant for a second? I have some of the worst neighbors. They’re a couple of young guys (probably about 21) and they have no concept of “my neighbors can hear me being loud at 11:00pm, 2:00am, 4:00am,” whatever. It’s so annoying. Okay, I get that you’re young and you want to party on the weekends. Been there. But if that’s your lifestyle, maybe you shouldn’t have moved to a predominantly family oriented apartment complex. Perhaps a dorm or mountain cabin would have been a better choice. You know, places where people don’t have work and lives the next day and their sleep hindered by your partying. They’ve stopped blasting the music at 2:00am, so I guess we’re making progress.
For the “crust”:
1⁄2 large sweet potato, shredded (about 2 cups shreds)
1 T. ghee or coconut oil, melted
1⁄2 tsp sea salt
1⁄4 tsp ground black pepper
For the filling:
1 papilla pepper, diced
4 large broccoli florets, chopped
1⁄4 medium zucchini, chopped
1 T. coconut oil (or other fat)
2 T. coconut milk
1⁄2 tsp sea salt
1⁄4 tsp coriander
1⁄4 tsp onion powder
Preheat oven to 400 degrees. Grease 8 cups in a muffin tin and set aside. Combine sweet potato shreds, salt and melted ghee in a large mixing bowl. Toss well. Press about 1⁄4 cup (unpacked) sweet potato mixture into each muffin cup, pressing firmly into the bottom and up the sides. Use a spoon if necessary to help get into the corners. Put into the oven and bake 10 minutes. Use a spoon to press the potatoes into the corners and up the sides again, then bake an additional 5 minutes or until starting to brown around the edges.
When crusts are finished baking, reduce oven temperature to 350 degrees. While crust is baking, prepare the filling. Melt coconut oil in a medium skillet. Add pepper and cook until the skins are just starting to brown, then add broccoli and zucchini, and cook until tender. Remove from heat.
Whisk eggs and coconut milk together in a 4 cup Pyrex measuring cup (or other cup with a pour spout). Add salt, coriander and onion powder, and stir well to combine. Portion vegetables evenly between the 8 quiche crusts (mine was about 2 tablespoons in each). Let them sit loosely don’t pack them. Pour egg mixture over the vegetables into each crust. Sprinkle each quiche lightly with paprika.
Bake for 15 to 20 minutes or until eggs are set. The eggs will puff up while cooking this is normal and they will settle down as they cool. Let cool for about ten minutes. Slide a butter knife around the edges of each crust, wiggling slightly to release the bottom, and gently transfer to a serving plate.