Paleo Sweet Potato Crust Quiche: Two Ways

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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, pluse 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.

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Japanese purple and white sweet potatoes

 

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.

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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.

IMG_1220Beat 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.

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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, pluse 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, cook until soft.

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Veggie Mixture

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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