I adapted this dish from one of my favorite books, “Practical Paleo” I have been making this one for many years since first learning it. Over time I have taken out the squash and replaced with grated sweet potatoes. This does lend a slight sweetness and the kids always like this for a dinner meal. This dish is easily modified. I have added pork sausage, bacon, and anchovies for many different flavors.
Crustless Quiche
Ingredients
- 1 sweet potato medium shredded or grated
- 2 carrots large shredded or grated
- 1/2 tsp dried rosemary
- 1/2 tsp sea salt
- 12 eggs large, beaten
- 1 Tbsp Butter or bacon grease or coconut oil
- 2 Tbsp chopped parsley
Instructions
- - Preheat oven to 375F. -Mix together the sweet potato, carrots, rosemary, sage, salt, parsley and eggs in a large bowl and then set aside. - Grease a 9" baking dish with butter and pour egg mixture into the pan. - Bake for approximately 35 minutes or until edge are brown. The quiche will puff up while baking and then deflate when removed from the oven.
Notes
Try adding 2 tablespoons of coconut flour for a different texture. Instead of a baking pan, try pouring the mixture into individual muffin tins or papers.
