After a handful of rounds of Whole30 my body has become accustom to eating primarily paleo. I find now that if I stray from this way of eating my stomach becomes extremely angry with me. For the most part I am good at resisting temptation. Saying no at work to the donuts, cookies, and take out is easy. The problem lies in when I get home and and my BF has given into his sweet tooth. I don’t know why but resisting unhealthy options at home is so much harder.
Eating healthy for me starts with breakfast, my favorite meal of the day. On days I work my breakfast almost always consists of eggs. Making a quiche is perfect for breakfast because it can be made the day before. The next morning I simply throw my breakfast in the oven to reheat while I’m getting ready. Rather than use a traditional pie crust for my quiche, I used a mandolin to thinly slice a sweet potato for a bloat free option. This method can be used to make a family or individual size quiche. During the week I opt for a mini version using this adorable mini springform pan.
Sweet Potato Crust Quiche
- Sweet Potato
- eggs or egg whites
- additives such as red bell peppers, sausage, spinach
- Use a mandolin to thinly slice a sweet potato
- Line sides and bottom of your greased oven proof dish of choice with sweet potato. Its okay to break the pieces and overlap them so that they fit. To ensure that the sides of my crust stayed upright, I placed a smaller bowl in side the crust to keep the sweet potatoes in place.
- Bake at 375° 25 for minutes
- While the sweet potatoes are partially baking chop veggies and cook any ingredients that require it.
- After the allotted time, remove the dish from the oven and fill the center with additives of choice and pour scrambled eggs on top. *
- Return the pan to the oven and bake for 15-20 more minutes