You have my permission to highjack this recipe. Right now, it’s a baby. The spices are simple and the bells and whistles are few in exchange for clean flavors and a fluffy texture few can resist. But if you’d rather the teenaged version, try sautéing the leeks first in some coconut oil, salt, pepper and a good pinch of red chili flakes (remove from pan once translucent and cook the potatoes in the same pan). Or, go grown-up: add herbs like fresh dill or parsley to the egg mixture before baking. Or, better yet, add your fave mix of spices like paprika, cumin, garam masala, turmeric, curry powder, more chili. Leeks gone wild.
If you have a leek allergy, which someone asked about during my broadcast, you can always skip the leeks entirely (my son loves the sweet potato part by itself) or use sliced zucchini, asparagus or steamed broccoli florets instead.
Leeks Be Sweet In Paleo Crustless Quiche
Recipe inspired by FoodRepublic.com
SERVINGS: 8
ACTIVE: 10 MIN TOTAL: 40 MINS
Ingredients
- 2 large sweet potatoes, peeled and grated (about 4 cups)
- ½ tsp paprika
- ½ tsp Kosher salt
- ¼ tsp garlic powder
- Fresh ground pepper, to taste
- 1 tsp coconut oil
- 8 eggs
- ¼ cup coconut milk (the canned stuff, mix the custard with the liquid before adding)
- 1 leek, white and light green parts only, halved lengthwise, washed well, thinly sliced (either added raw or sautéed first as noted above)
- Kosher salt and fresh ground pepper, to taste
Method
Preheat oven to 350° F.
Place grated potatoes in a large bowl lined with paper towels. Press out as much moisture as you can. Discard paper towels. Stir in the paprika, Kosher salt, garlic powder and pepper. In a small Dutch oven or 12-to 14-inch oven-safe pan with high sides, heat coconut oil over medium-high heat. Add the sweet potato mixture and cook, stirring occasionally, until potato softens slightly, about 5-8 minutes. Flatten with the back of a spatula to form a “crust”. Bake for 10-15 minutes while you prepare the filling.
In a medium bowl, add the eggs and whisk until fluffy. Whisk in coconut milk, salt and pepper until no lumps remain. Stir in leeks and any additional herbs or spices, if using. Carefully pour over prepared “crust” and flatten out to evenly distribute the leeks. Bake, uncovered, until eggs are set, about 20-25 minutes. Remove from oven and set aside to cool slightly before cutting. Serve warm.
NOTE: You could also sauté the sweet potatoes in whatever pan you have on hand and then press them into the bottom of a greased 9×13-inch baking dish.
Click here (or on either image below) to watch me demo this yummy recipe.
Thanks for tuning in!
Andrea
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