We love this recipe we found at www.cleanprogram.com it makes a delicious breakfast that you can make in advance and enjoy all week long. Packed with flavour, vitamins, antioxidants and fiber you can’t go wrong with this recipe – a great way to start the day. The crust is made with sweet potato so great if you are on a gluten free or dairy free diet.
Prep time: 20 minutes
Cook time: 60 minutes
1 large sweet potato, or 2 small sweet potatoes
1 tablespoon ghee, melted
2 tablespoons olive oil, divided
1 small white onion
5 asparagus spears
2-3 cloves garlic
Preheat oven to 400°F. Skin, then slice your sweet potatoes. We recommend a mandolin to make the job easier, but if you are cutting by hand just be sure each slice is the same thickness.
Once you’re done slicing, toss with melted ghee and a sprinkle of sea salt.
To prepare the crust, start the center of a pie pan and lay sweet potato slices in circles to form a crust. Note that the potatoes will shrink dramatically in the oven, so you want a lot of overlap between the slices. Bake the crust for 15-20 minutes and lower the over to 375°F.
While the crust bakes, thinly slice onion. Zest lemon. Mince garlic. Break off white ends of asparagus and cut into 1-inch pieces. Thinly slice onions. Heat 1 tablespoon of olive oil over medium heat and add onions, salt, and pepper. Cook onions, stirring occasionally, until caramelized (7-8 minutes).
Remove onions from pan, and in the same pan add 1 tablespoon olive oil, asparagus, garlic, lemon zest, and salt. Cook, tossing frequently, until asparagus is softer and bright green (4-5 minutes). Toss with onions and set aside.
Crack eggs into large bowl with salt and pepper. Whisk until smooth.
Spread vegetables in even layer over sweet potato crust. Pour over eggs. Bake quiche at 375°F until eggs are set (30-40 minutes).
This Paleo breakfast quiche is great eaten right away, or you can make it on Sunday and have a nutrient-dense breakfast all week long.
Delicious served hot or cold – let us know if you try this recipe and what you think!
Recipe and photos by Kaitlyn Noble