spinach quiche with sweet-potato crust

Don’t you just love when you can make a breakfast meal that doubles as dinner? Two birds, one stone. Best thing ever. And this quiche is exactly that. Save, no birds die. Speaking figuratively is hard.
This quiche boasts a tiny bit of spice, courtesy of the salsa, but it’s mellowed by the eggs and spinach, transforming it into a savory dish more than heated one. The ‘crust,’ such as it is, can be either crispy or soft —a similar consistency as the filling, depending on how long you bake it before adding the filling. It’s your choice. Breakfast? Dinner? Crispy? Soft? Whatevs. It’s all delicious. Enjoy!

SPINACH QUICHE WITH SWEET-POTATO CRUST

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Crust:
2 sweet potatoes, baked
1 egg
½ teaspoon salt

Quiche Filling:
8 eggs
1/2 cup water
½ pint jar of salsa, strained and liquid drained away
2 cups organic greens like spinach/arugula/kale/spring greens
salt and pepper to taste
½ teaspoon poultry seasoning

Crust:
Scrub 2 sweet potatoes and pierce skin with a sharp knife, allowing them to breathe while baking (so much better than exploding inside your oven). Place potatoes directly on the rack of a 400-degree preheated oven and bake for 40-45 minutes. Make sure the burner is lined with foil as the potatoes will drip while baking.

Slice baked and cooled potatoes lengthwise down the middle. Scoop potato into a mixing bowl and discard the skin. Add one egg and salt. Mix using a hand-mixer and then spread into the bottom of a greased baking dish or pie plate.

Bake in a 400 degree oven for 10 minutes or until spongy. Add a few minutes if you prefer a more crispy crust. Set aside while you mix up the filling.

Quiche filling:
In a large mixing bowl combine eggs, water, strained salsa, salt, pepper, and seasoning. Mix with a hand mixer until well incorporated. Add in greens and mix again on low. Pour contents over baked sweet potato crust.

Bake in a 375 degree oven for 35-40 minutes or until egg is baked through and lightly browned on top.

Note: This recipe makes enough crust and quiche for two 9” pie plates. Freeze one if you like!

Loaded paleo baked sweet potato

Sweet potatoes are one of those forgettable foods. On their own at least. I mean, sweet potatoes. I remember them at Thanksgiving when they are topped with marshmallows, and also when they’re cut into fries and served alongside a medium-rare burger. But other than that I often forget they’re even a thing.

But they are so stinking good for you, and this brightly-colored tuber (not a root, not a vegetable, what?!) is definitely worth remembering. Sweet, earthy, savory. And because they are whole30 compliant, they act as a nice base to a lot of different meals. This one included. Hopefully this dish will bring them to the forefront of your mind next time you’re looking for a satisfying, almost-comfort-food-category meal.
Enjoy!

LOADED PALEO BAKED SWEET POTATO

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1lb grass-fed hamburger
2 cups homemade salsa
4 sweet potatoes/yams
2 tablespoons clarified butter
2 whole avocados
1/2 cup diced onion
1 tablespoon diced garlic
salt and pepper to taste

Scrub sweet potatoes briskly and pierce each of them several times with a fork or sharp knife. This will allow them to breathe while baking. Place all four potatoes directly on the rack in a 400-degree preheated oven. Allow to bake for an hour or so, or until a fork easily pierces the skin and they are browning. Remove from oven and allow to cool slightly.

In a large sauté pan, melt clarified butter and sauté garlic and onions until caramelized. Add hamburger and cook through. Drain off excess liquid and then add one cup of salsa. Cover and allow to simmer for a few minutes until well incorporated. Drain excess liquid off a second time. Set aside.

Slice each of the potatoes lengthwise and lay each one open-face on a plate. Top generously with hamburger, remaining salsa, and sliced avocados—one half avocado per potato. Sprinkle with salt and pepper as desired. Serve hot.

—Makes four potatoes