I gave up the whole notion of New Year’s resolutions eons ago. After years of having my best January diet intentions fade to dust by the end of the second week, I stopped making promises.
But I still feel that post New Year’s tug to eat sensibly and make healthier choices.
My sister, Janet, emailed me a new recipe for quiche I knew would be fabulous the moment I saw it. It happens to also be dairy-free, gluten-free and qualifies as a Paleo-friendly dish. Although I do not eat a Paleo type diet, several members of my family and friends do, sis included.
If you’re looking for the more traditional quiche that’s cream-laden and cheese-strewn, this recipe isn’t for you.
But it’s big on flavor so why not be adventurous and try it?
The big change is in the crust.
Most quiche recipes use an all-butter pastry. I was immediately enamored with this version’s sweet potato turned hash-brown crust. In my book, crisp hash browns ace out rather ordinary pie crust anytime.
Then there’s the bacon. You can use regular American bacon if you’d like, but you’ll need to brown it first. Canadian bacon also works well. It’s leaner, more ham-like and doesn’t need any advance prep.
For this recipe, I chose to use a leftover slice of ham that was hiding in the fridge. Diced small, it worked perfectly. Janet said she once made the recipe substituting salmon and sun-dried tomatoes. That’d work for me.
Vegetarians can leave out the meat and grate some strong cheese for topping.
We ate ours while it was still hot. It was savory and slightly sweet, porky and worth every minute of post-New-Year’s dieting, if you’re the resolute type.
Let me know what you think.
Lynn Kessel is a freelance food columnist. For more of her recipes, visit southshore.tbo.com and enter the search words Lynn Kessel.
Quiche with Sweet Potato Crust
2 cups shredded sweet potato or yam
2 1/2 tablespoon coconut oil or ghee, melted
4 slices of bacon, chopped
1/2 sweet onion, chopped
8 cherry tomatoes, quartered
1 large handful baby arugula
2 - 3 garlic cloves, minced
Salt and pepper
Preheat oven to 450 degrees. Grate the sweet potatoes with a box grater or food processor, then wrap in a paper towel to squeeze out excess moisture. Add grated potatoes to a 9-inch pie pan with cooking fat, salt and pepper, then mix and press evenly into the bottom and up the sides.
Bake for 20 minutes or until the potatoes are golden brown around the edges. Remove and set aside. Turn oven down to 350 degrees.
While the crust is baking, cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain. Discard excess bacon grease but leave one tablespoon in the skillet. Add onions and saute until translucent, 3 - 4 minutes.
Add tomatoes and arugula and saute for another 3 - 4 minutes. Add garlic and mix well for 30 seconds, and then remove from heat.
Whisk together eggs, salt and pepper in a medium bowl. Add the bacon and veggie mixture, then stir to combine. Pour mixture over crust and bake for 30 minutes or until the top is light brown. Let sit for 10 minutes before slicing and serving.