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    Veggie + Smoked Salmon Quiche with Sweet Potato Crust (Whole30)

    Veggie + Smoked Salmon Quiche with Sweet Potato Crust that is Whole30 approved and easy to make!Veggie + Smoked Salmon Quiche with Sweet Potato Crust that is Whole30 approved and easy to make!

     

    sweet potato, sliced in circles and bake in oven for 400 degrees shaped in pie dish for 20 minutes

    onions

    mushrooms

    spinach

     

    3 small sweet potatoes

    2 tablespoons avocado oil

    black pepper

    6 eggs

    1/4 cup almond milk

    4 ounces of smoked wild salmon

    1 cup brussels sprouts

    1/2 onion

    Arugula

    350 degrees

    Veggie + Smoked Salmon Quiche with Sweet Potato Crust that is Whole30 approved and easy to make!Veggie + Smoked Salmon Quiche with Sweet Potato Crust that is Whole30 approved and easy to make!Veggie + Smoked Salmon Quiche with Sweet Potato Crust that is Whole30 approved and easy to make!

    Veggie + Smoked Salmon Quiche with Sweet Potato Crust (Whole30)
    Recipe Type: Whole30, paleo, gluten-free
    Cuisine: breakfast
    Author: rachel mansfield
    Prep time:
    Cook time:
    Total time:
    Serves: 6 slices
    Ingredients
    • 3 small sweet potatoes
    • 2 tablespoons avocado oil
    • 1/2 teaspoon black pepper
    • 6 eggs
    • 1/4 cup almond milk
    • 4 ounces of smoked wild salmon
    • 1 cup roasted brussels sprouts
    • 1/2 cup Organic Girl Spinach
    • 1/2 cup caramelized onions
    • 1/3 cup zucchini, sliced
    • 1 cup Organic Girl Arugula
    Instructions
    1. Preheat oven to 400 degrees
    2. Slice the sweet potatoes into thin slices in a circular shape
    3. Grease a cast iron skillet or 8-9 inch baking dish well
    4. Line the rim of the skillet with sweet potato pieces and the bottom of the skillet so it is covered (don’t worry if there are spaces!)
    5. Drizzle avocado oil on top and sprinkle black pepper
    6. Bake in oven for 20 minutes
    7. Whisk together eggs and almond milk well
    8. Add roasted brussels sprouts, spinach, sliced lox, onions and zucchini on top of sweet potato
    9. Pour egg mixture on top and bake in oven for 30 minutes at 350 degrees
    10. Cover the quiche with foil then bake again until cooked through (about 15-20 minutes)
    11. Remove from oven and sprinkle with additional arugula, let it cool and enjoy!
    12. *Will stay good for 5 days in fridge. You can also freeze these for longer!

    xx, Rach

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