Kale, Meat, Veggie and Cheese Quiche with Sweet Potato Crust
Kale, Meat, Veggie and Cheese Quiche with Sweet Potato Crust
This Quiche is made with a Sweet Potato "crust" for a Gluten and Grain free dish. Flavorful and bursting with nutrition and healthy ingredients, it will be a favorite in your home. It is easy to make, and low in carbohydrates. This recipe is a starting point for your customizations to make it your own creation and the hit at your family's table or carry-in. Not just for breakfast, but Great for any time of the Day!
This quiche is great with a side of Fruit, Avocado Slices or Fresh Greenery.
Feel free to leave out the cheese, meat, and sub out the Milk for a dairy free option. You can even sub out the Sweet Potatoes with Regular Potatoes as well. Your creativity is the limit!
Ingredients:
2 T Melted Butter (or use Coconut Oil)
1 Med to Lg Sweet Potato, sliced thinly
1 C Chopped Kale (or greenery of choice)
1 small onion, diced
1 small bell pepper, diced
1/3 C mushrooms
1/2 C artichokes, diced
1 C Meat of choice, cut up (I used Genoa Salami and Diced Turkey)
1/2 C Cooked Broccoli, chopped
2 Cloves garlic, chopped
Salt, Pepper, Seasonings to taste
6 Lg eggs
1/3 C Milk or Nut Milk
3/4 C Cheese of Choice (I used Dutch Country Mozzarella Cheese, Dutch Country Parmesan Cheese, and Co-op Crumbling Cheese).
Instructions:
1) Preheat Oven to 350 to 375 degrees. Grease a 9 inch pie pan with oil of choice (I used coconut oil). Add sweet potato slices all around the base. Cut to fit as needed. Add melted Butter.
2) Bake for 20 min. (Mine was already baked, so I skipped this step.) Once done, remove from oven and allow to cool for a few minutes.
3) Prep your other ingredients while Sweet Potato is cooking. Cook Veggies that need cooking, like broccoli, onions, mushroom, garlic. Wilt the Greens. (I didn't cook the veggies, as the broccoli had been frozen already. My greens were already wilted from soaking them in fridge with olive oil, seasonings and smashed guacamole). Remove from heat, set aside.
4) In medium sized bowl, whisk eggs. Add milk or substitute, seasonings.
5) Reserve some of the Veggies/Meat ingredients for topping at the last. Add Greenery, Veggies, Egg Mixture and Cheese. Top with reserved Veggies/Meat and Additional Seasoning.
6) Bake 30-40 Minutes or until egg sets and puffs up. Take out of oven and cool before slicing. Store in fridge for up to a week. You may freeze your left overs. Enjoy!
Print it!
