Breakfast
August 27, 2024

Gluten-Free Sweet Potato Crusted Quiche

Enjoy your delicious and nutritious sweet potato crusted quiche and remember to take a few deep breathes before eating

Sunaree Chawla,

Functional Nutritionist

Helping people in healing gut health and managing blood sugar symptoms with bio-individualized protocols and a 360 approach.

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‍Ingredients

For the Sweet Potato Crust:

  • 2 large sweet potatoes, peeled and thinly sliced

For the Filling:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup fresh spinach or kale, chopped
  • 1 stalk leek 
  • 1/4 cup of sundried tomatoes
  • 4 large eggs
  • 1/4 teaspoon ground cayenne 
  • 1/4 teaspoon ground paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the Sweet Potato Crust:
    1. Preheat your oven to 375°F (190°C).
    2. In a large bowl, coat the sliced sweet potatoes with melted coconut oil or butter
    3. Arrange the sweet potato evenly into the bottom and up the sides of a 9-inch pie dish or tart pan. Use your fingers or the bottom of a glass to press it down firmly.
    4. Bake the crust in the preheated oven for 20 minutes. Remove from the oven and set aside to let it cool. 
  2. Prepare the Filling:
    1. While the crust is baking, heat olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
    2. Add the minced garlic and leeks and cook for another 2-3 minutes.
    3. Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.
    4. In a large bowl, whisk together the eggs, cayenne pepper, paprika, and additional salt and pepper. If using cheese, stir it into the egg mixture.
    5. Finely chop the sundried tomatoes and add it in. 
  3. Assemble and Bake:
    1. Spread the spinach mixture evenly over the pre-baked sweet potato crust, make sure the crust has cooled down.
    2. Pour the egg mixture over the top of the spinach mixture.
    3. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
    4. Allow the quiche to cool for a few minutes before slicing and serving.

Tips

  • Crust Texture: The crust may be a bit softer than traditional pie crusts but should still hold together well.
  • Customizing: Feel free to add other vegetables, herbs, or proteins to the filling according to your preference. Here are some options I have experimented with – feta cheese, olives, jalapeno, fresh tomatoes. 

Enjoy your delicious and nutritious sweet potato crusted quiche and remember to take a few deep breathes before eating – digestion is a north to south process, it stops working if you are stressed while eating.

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Helping people in healing gut health and managing blood sugar symptoms with bio-individualized protocols and a 360 approach.

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