Paleo onion and sweet potato quiche

9 Sep

I’m just going to say it, I don’t like eggs.  Sunny side up, hard boiled, poached, deviled…yuck…I’ve tried, but have never taken a liking to them.  I don’t even want to be in the same room with someone eating a hard boiled egg, the aroma does not appeal to me.  Too bad, hard boiled eggs (the white only) are a great, healthy snack!  What I will eat are omelettes, quiche, and of course the scrambled huevos rancheros from my cookbook (equally good for dinner and breakfast).  Basically put stuff in it until you loose the classic egg flavor and I love it 🙂  The key to a great quiche, in my opinion, is the crust.  Normally an amazing buttery, flakey, delicious, not paleo crust.  I wanted to try to hit the slightly sweet note of a quiche crust, but keep things paleo.  It was a huge success!  If you’re craving quiche, definitely give this recipe a try!  It serves 8.


Crust –

1 1/2 cups hazelnut meal (homemade or bought)

1 large egg

1 large egg white

Filling –

7 large eggs

1 1/2 cups unsweetened coconut milk beverage (today I used So Delicious brand)

1 sweet onion, sliced into thin rings

2 sweet potatoes (~ 1 pound total), peeled and cubed

1 tsp. kosher salt

1/2 tsp pepper

Avocado oil

Coconut oil spray.


Mix together the hazelnut meal, 1 egg and 1 egg white until a dough forms.  Grease a 9″ glass pie plate with coconut oil and press the dough into the bottom of the pie plate and up the sides.  Use the heel of your hand to press the dough out as an even layer.  Dock the crust with a fork so it won’t bubble and bake at 375°F for 15 minutes, until it starts to become golden on the edges.  Remove from oven and cool.

Toss your cubed sweet potatoes with avocado oil to coat, season with salt and pepper and bake at 400°F until fork tender, 20-25 minutes.

In a large skillet over medium high heat, heat enough avocado oil to coat the pan.  Once hot add the onion and saute until the onions are soft but not yet caramelized.  If needed, deglaze your pan with apple cider vinegar.

Layer half of your cooked sweet potatoes into your pie crust, top with onions, then add the remaining sweet potato.  Whisk together the eggs, coconut milk beverage, salt, and pepper.  Pour egg mixture over vegetables in crust.  Bake quiche at 375°F for 35-40 minutes, until middle is set.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s