Paleo Bacon Broccoli Quiche with Sweet Potato Crust

Quiche is a meal we used to enjoy on a fairly frequent basis, but once we made the change to the Paleo diet, I was a little stumped about how to deal with the crust. An almond flour crust would work but the idea of using sweet potato as a crust sounded like something that might be even tastier.  Turns out it works quite well, and it take a fraction of the time to prepare compared to a pastry crust.

Of course, the choice of meat and vegetables to go in the quiche can easily change depending on what you may have on hand, but the onion, bacon and broccoli mix was mighty tasty.  We enjoyed the quiche with Honey Mustard Carrots and a tossed salad. 

Filling
4 organic eggs, beaten
2 cups unsweetened almond milk
6 slices uncured bacon, cut in 1" pieces and cooked until crispy
1/2 cup onion, sauteed in bacon fat
3 scallion greens,chopped
1 1/2 cups broccoli flowerettes, steamed until tender
1/2 tsp. sea salt
1/2 tsp. dry mustard
Crust
2 cups sweet potato, peeled and grated (about 2 small)
1/4 cup almond flour
1 Tbsp. coconut oil, melted
1/2 tsp. sea salt

Preheat oven to 375 degrees.  Start by making the crust.  Combine the sweet potato, almond flour, oil and salt in a bowl until well mixed.  Lightly oil the sides and bottom of the quiche pan with coconut oil.  Spoon the mixture into 10-inch quiche pan and pat onto the sides and bottom of the pan.  
 
Cook bacon until crispy, set aside.  Saute onion in bacon fat until tender, drain excess fat and set aside.  Meanwhile steam the broccoli.  Spread broccoli in bottom of crust, sprinkle the bacon over the top of the broccoli.  Combine eggs, milk, salt, mustard, onion, and scallions in a bowl, mix well.  Pour over the top of the broccoli/bacon.  Bake for about 45 minutes or until eggs are set.  Makes 4-6 servings.
Shared with: Fat Tuesday, Allergy Free Wednesday,Gluten-Free Wednesdays,Real Food Fridays,
Gluten Free Fridays, Whole Food Fridays,


12 comments:

  1. This looks really good! I'm especially interested in the crust. Can't wait to taste it!

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    1. Thanks, I was happy with how well this worked, hope you enjoy it also.

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  2. I can't wait to try this sweet potato crust, Nancy, and the filling combo you chose sounds great, too. I've made quiche crusts from grated white and Russet potatoes before, but never mashed sweet potato. Such a great idea! Thanks for sharing on Gluten-Free Wednesdays. :-)

    Shirley

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    1. Thanks Shirley. The potatoes weren't mashed but that might work also, curious if you mash the white potatoes? Thanks for hosting GFW!

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  3. Do you pre cook the sweet potato? This sounds so good I want to try it.

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    1. There is no precooking of the sweet potatoes, just pat into the pan. Super easy! Hope you enjoy it.

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  4. Love the crust recipe. This looks and sounds delicious a recipe I definitely will keep. Thanks for sharing on Real Food Fridays Blog Hop! Will pin!

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    1. We certainly enjoyed it, hope your followers will as well. Thanks for hosting the RFF Blog Hop

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  5. Love this delicious quiche recipe! Thanks for linking up to Real Food Fridays :)

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  6. What a great way to use sweet potatoes! :)

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    Replies
    1. And it's easy, that's the best part! Thanks for stopping by, Heather.

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