Sweet Potato Quiche

Some nights I crave breakfast…actually if I had my way I would eat breakfast for every meal. Well, I was having one of those breakfast for dinner days & this quiche was the result.

The flavor of the crust was so good that I received rave reviews from my husband, his sister and my mother-in-law!

I used ricotta cheese when I made it, but Greek Yogurt would work great too. Keep in mind that when you pick out ricotta cheese, that you find one without carrageenan. Carrageenan is this food additive that has been linked to digestive issues and cancer cases. This link from the SeriousEats.com is a good source for finding ricotta cheese brands without carrageenan:

http://www.seriouseats.com/2012/08/taste-test-ricotta-cheese.html

Here is another interesting excerpt from CooksIllustrated (it is astounding the garbage they pack into mainstream Ricotta):

“Originally crafted from the whey by-product of Romano cheesemaking, ricotta cheese has garnered fame on its own as a white, cushiony filling for baked pasta dishes. As ricotta has gained global popularity, however, preservation methods used by many large-scale manufacturers have turned these once fluffy, buttery, sweet curds into chalky, sour spreads. Commercial brands are packed with gums and other stabilizers to guarantee shelf-stability for weeks. Read labels and look for a fresh ricotta without gums or stabilizers.”

I am fully convinced many of our current digestive issues are the direct result of food additives, GMOs and other alterations of the original state of food. That is for another discussion, but for now here is the recipe & the end of my rant :) In fact, I am statistical researcher, so if anyone wants me to do the research to test my hypothesis I would be more than willing to take on the work!

Sweet Potato Quiche
Serves 6
Delicious breakfast quiche that is perfect for a Sunday morning meal.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
Almond & Rosemary Crust
  1. 1 1/2 C Almond Flour
  2. 5 tbsp Spectrum Vegetable Shortening
  3. 1 tbsp Rosemary, fresh
  4. 1 tbsp Flax Meal
  5. 1/2 tsp Salt
  6. 3 tbsp Water
Quiche Filling
  1. 1 C Bacon, chopped (nitrate free)
  2. 6 eggs
  3. 1 C Greek Yogurt or Ricotta Cheese (raw)
  4. 1 tsp Salt
  5. 1/2 tsp Pepper
  6. 1/4 C Red Pepper, chopped
  7. 1/4 C Onions, chopped
  8. 1 tsp Garlic, crushed
  9. 1 Sweet Potato, peeled and chopped
Directions
Almond & Rosemary Crust
  1. Preheat oven to 350 degrees.
  2. Add ingredients to food processor and mix until dough forms.
  3. Press dough evenly into the bottom of a round pie tin.
  4. Bake for 10 minutes.
Quiche Filling
  1. Beat eggs with salt & pepper. Stir in ricotta & set aside.
  2. Cook bacon in a large saute pan until golden brown. Set bacon aside.
  3. Remove the bacon grease from the pan, but leave a light coating on the surface for sauteing the remaining vegetables.
  4. Cook sweet potatoes in bacon grease for 8-10 minutes.
  5. Add remaining vegetables & garlic. Cook for another 5 minutes.
  6. Add bacon & vegetable mixture to crust.
  7. Pour egg ricotta mixture over the top of bacon/vegetables.
  8. Bake in 350 degree oven for 50-60 minutes until eggs are firm in the center & start to turn golden brown.
Notes
  1. Put pie tin over a cookie sheet to avoid any of the eggs from spilling over the sides.
  2. Use raw cheese for Paleo diet (if you are less strict). Otherwise, you can always substitute a 1/4 C of non-dairy milk for the cheese.
http://barerootkitchen.com/

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