• Amy Slater

Paleo Sweet Potato Crust Quiche: Two Ways


This recipe was inspired by my delicious finds at the farmer’s market. My sister, Jackie, and I took the boys to the state farmer’s market this weekend and we found the following locally grown, pesticide-free produce:


Japanese purple sweet potatoes $1.19 per pound


White sweet potatoes $1.19 per pound


Dino kale $2.00 per pound


Leeks $1.50 per pound


Broccoli crowns $2.99 per pound


Pastured pork sausage $10.00 per pound


Cremini mushrooms 4.00 per pound


Pastured eggs $5.00 per dozen


I decided to make my husband a meat lovers version and a veggie lovers version. I did the prep work the day before which made assembly super easy in the morning. are the two recipes:


Meat Lover’s Paleo Quiche


1 pound pastured pork sausage


1 medium white sweet potato


1 1/2 medium Japanese purple sweet potato


1/2 cup broccoli, chopped


1 pound cremini mushrooms, chopped


1/2 pound Dino kale, destemmed and chopped


1 Tbsp coconut oil


1 dozen pastured eggs


2 Tbsp coconut flour


1 tsp sea salt


1/2 tsp cracked black pepper


1/2 tsp garlic powder


1/2 tsp dried oregano


1/2 tsp dried basil


Preheat the oven to 350 degrees.


Using a food processor, place each of the following in batches until finely chopped: mushrooms, broccoli, and kale. Place the mushrooms in one bowl and the broccoli and kale in another bowl.

Next, wash and peel the sweet potatoes. If you have a mandolin, slice the potatoes into 1/8 inch thick rounds.


Grease two pie plates with melted coconut oil and arrange the sweet potatoes in an alternating purple and white pattern.

Heat a large skillet over medium-high heat and brown the sausage until cooked through. Next, add the chopped mushrooms, broccoli, and kale, stir in your spices and cook until heated through.

Beat the eggs and coconut flour in a large bowl until frothy. Finally, divide the meat between the two pie plates and pour the egg mixture on top.


Bake in the oven at 350 degrees for 45 minutes.

Do you know my favorite part of the picture above? My belly was so big, that I could not get close enough to the counter to photograph my plate. So you see my swollen foot in the picture. No way am I cropping that out!!


Veggie Lovers Paleo Quiche


1 medium white sweet potato


1 1/2 medium Japanese purple sweet potato


1/2 cup broccoli, chopped


1 pound cremini mushrooms, chopped


1/2 pound Dino kale, destemmed and chopped


2 cups leek, chopped


2 Tbsp coconut oil


1 dozen pastured eggs


2 Tbsp coconut flour


1 tsp sea salt


1/2 tsp cracked black pepper


1/2 tsp garlic powder


1/2 tsp dried oregano


1/2 tsp dried basil


Preheat the oven to 350 degrees.


Using a food processor, place each of the following in batches until finely chopped: mushrooms, broccoli, leek, and kale. Place the mushrooms in one bowl and the broccoli, leek, and kale in another bowl.


Next, wash and peel the sweet potatoes. If you have a mandolin, slice the potatoes into 1/8 inch thick rounds.


Grease two pie plates with melted coconut oil and arrange the sweet potatoes in an alternating purple and white pattern.


Next, melt the coconut oil over medium heat in a large skillet. Add the veggies and seasoning, and cook until soft.


Next, wash and peel the sweet potatoes. If you have a mandolin, slice the potatoes into 1/8 inch thick rounds.


Grease two pie plates with melted coconut oil and arrange the sweet potatoes in an alternating purple and white pattern.


Beat the eggs and coconut flour in a large bowl until frothy. Finally, divide the veggies between the two pie plates and pour the egg mixture on top.


Bake in the oven at 350 degrees for 45 minutes.


*Notes:


If you are making both quiche, chop both batches of veggies together and divide them between the recipes. This saves a step when preparing the quiche. I chopped all veggies the night before which made assembly very easy. You can assemble the quiche in the morning and bake it that evening.