Today I’m sharing a recipe for a paleo, gluten free, dairy free quiche that I love, originally from Paleo Running Momma. My version has a couple of slight modifications.
This quiche makes Sunday night meal prep quick and easy. With sweet potato, spinach, mushrooms, bacon, and eggs, it covers all my main food groups. Since it’s paleo, it perfectly aligns with the diet I adopted from The Paleo Cure which I explained in a previous post. It’s very tasty and I’m impressed with myself for being able to make something so delicious!
Instead of having a gluten crust, you use sweet potato. I chose purple sweet potato, but you can use any sweet potato you like. I’ve made it with a regular sweet potato and it comes out great too.
I wanted to post this in time for Valentine’s Day since I think it’s a great meal to make to impress someone. I also think it’s a great meal to have all to yourself, which is what I always do with it and will be doing tomorrow.
I never understand why food bloggers write a full novel about all of their choices in life leading up to the creation and reveal of the recipe, so I’ll keep this short and sweet. Recipe below. I hope you enjoy it – if you decide to make it, please let me know about your experience in the comments below.
This recipe yields 8 servings – unless you’re a hungry monster like me, then it yields 4 servings.
- 1 Large sweet potato of your choice
- 5-6 slices of bacon
- 6 eggs
- 1/4 cup full fat coconut milk
- 1 large white onion, chopped
- 1 cup mushrooms
- 6-8 oz. spinach
- A little olive oil, to drizzle
- Sea salt to taste
- Preheat the oven to 425F. Cut the sweet potato into thin slices and line the bottom and sides of a 9″ baking pan. You can peel the skin of the potato first if you want (I don’t). I like to take large slices and cut them in half to do the sides of the pan, or into quarters to fill any gaps (see photo above). It doesn’t need to be perfect, and slices can overlap, but try to have 95% of the pan covered. Drizzle with olive oil and sea salt. Bake for 20-25 minutes.
- While the “crust” is baking, cook the bacon in a pan. When the bacon is halfway done, stir in the onions. You can empty out some or all of the bacon fat first if you like. I empty out about half. When the bacon is fully cooked and crispy, you can break it into 1-inch pieces or smaller with a spatula. When the onions are fully cooked (they will appear translucent), add the mushrooms. After about 2 minutes, mix in the spinach until wilted. Remove from heat.
- In a separate bowl, whisk the eggs and coconut milk well (full fat coconut milk can be prone to separate).
- When the crust finishes, remove it from the oven and reduce heat to 400F. Transfer the spinach filling evenly into the crust and then slowly pour the egg mixture evenly in. Make sure to pour slowly otherwise it will overflow! Once the egg mixture has settled in, put it back into the oven for 20-25 minutes (until edges are golden brown).
- Remove from oven and let cool for 15 minutes. Cut yourself a heaping slice and enjoy!
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