Recipe by http://www.paleorunningmomma.com/paleo-whole30-spinach-quiche/
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For the Crust
1 large sweet potato
1 tbsp olive oil for greasing/roasting sweet potato crust
generous pinch of fine grain sea salt for crust
For the Filling
8 oz fresh kale, chopped (a few big handfuls)
1 cup chopped white mushrooms
3 cloves garlic, finely chopped
½ tsp fine grain sea salt
¼ cup full fat canned coconut milk
Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust. Toss the rounds with the olive oil and arrange in a 9.5″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
Sprinkle the crust with salt and roast in the preheated oven for about 25 minutes, or until soft and beginning to brown.
While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add chopped mushrooms and garlic. Cook and stir about 2 minutes until softened.
Stir in the chopped kale until it wilts, then remove from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, and salt.
Remove the sweet potato crust from the oven once done and lower the heat to 400 degrees F. Add the spinach mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra – it’s okay if the egg mixture “leaks” through the crust but don’t allow it to get too close to the top of the dish.
Bake in the 400 degree oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven but settle once done.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Leftovers can be stored covered in the refrigerator for up to 4 days. Enjoy!