Quiche is probably one of my favorite guilty pleasures. There’s just something about that buttery crust, cheesy filling and tender vegetables that screams Lazy Sunday Morning. The problem with it, of course, is that it’s incredibly high in fat and other non-good-for-you things. Not to mention, a quiche is about as far away from paleo as you can get.
Now, before the haters start hating, I totally accept that Paleo Quiche falls into the same category as paleo pancakes, paleo muffins and paleo brownies with one discernible difference: my Paleo Quiche is still chock full of veggies and eggs, so it really isn’t all that different than a breakfast hash, except that it tricks your brain into thinking you’re eating unhealthy food. So, if you’re doing a Whole30, it’s probably a good idea to continue browsing. But, if you’re just trying to put more veggies on your plate or otherwise eat good food, this quiche can easily fit into your healthy diet.
The recipe will follow, but first a few tips and tricks.
First, you’re going to make your crust. Shred the sweet potatoes, salt them and let them sit for about ten minutes to draw out the moister. Then squeeze the bejebus out of them with cheesecloth. Grease a pie plate, toss melted coconut oil into the sweet potato shreds and press them into the bottom and up the sides to form your crust. Don’t worry about getting them perfect, the eggs will fill in any gaps. Just try to avoid any really thick spots.
Second, chop your veggies really small. I used green pepper, red pepper, onion, mushrooms, zucchini and summer squash, but really any veggies you can chop small are going to work. I have a little kitchen gadget called a Gourmet Express that is basically a hand-crank food processor. I use this to chop up the veggies, but pulsing in a food processor will also work. Saute the veggies until very soft, but not caramelized. Let them cool slightly before adding to the egg mixture.
You can make this with or without meat (think chicken or even bacon). If you’re making it with meat you’ll use 4 eggs, and if you’re making it with veggies alone use 6 eggs.
For the crust:
2 sweet potatoes, peeled and shredded (about 4 cups)
2 T. ghee (sub butter or coconut oil)
Sea salt & ground black pepper
For the filling:
6 eggs OR 4 eggs and 1⁄2 cup meat (chicken, bacon, etc.)
1⁄4 cup plus 2 T. fullfat coconut milk (canned)
1⁄2 T. coconut oil
2 cups chopped veggies (bell pepper, onion, squash, mushrooms, spinach, etc.)
1⁄4 tsp corriander
1⁄4 tsp cumin
1⁄2 tsp sea salt
1⁄4 tsp ground black pepper
5 drops liquid smoke (optional not paleo)
Paprika, for dusting
Preheat oven to 350 degrees. Grease a pie plate (glass is best) and set aside.
Combine sweet potato shreds in a large mixing bowl. Sprinkle generously with sea salt, toss to combine, and let stand undisturbed for ten minutes. Use cheesecloth (or your hands) to squeeze out as much of the liquid as you can. When you think you’re finished, adjust shreds and squeeze some more. The crust will not set properly if it has too much moisture. Put shreds into pie plate and drizzle melted ghee on top. Use your hands to toss well, then firmly press shreds along the bottom and up the sides to form a crust. Bake for 30 minutes or until edges are brown and crust is set.
While crust is baking, proceed with the filling. Melt coconut oil in a medium skillet over medium heat. Add vegetables and cook, stirring frequently, until soft but not caramelized. Remove from heat and allow to cool slightly before adding to egg mixture. If cooking renders a lot of liquid, drain with a fine mesh strainer.
Whisk eggs and coconut milk in a large mixing bowl. Add seasonings (except paprika) and whisk again. Add vegetables (and meat, if using) and stir well to combine. Pour egg mixture directly into crust. Dust lightly with paprika and return to oven.
Bake for 30 minutes or until eggs are set. Watch closely the last 5 minutes to ensure crust does not burn. Let stand for 5 minutes before cutting into wedges.