Quiche has never sparked my attention on a menu or at home. But when I had to eat gluten-free this easy meal was comforting and filling, even for the gluten lovers in my home. Cheesy, meaty, and a sweet crust you never knew you needed. Make it your own with sausage or different greens and you’ve got yourself a weeknight staple.
Preheat oven to 375º.
Grease a 12 inch cast iron pan.
Rinse the grated sweet potato in a colander to remove excess starch. Spin in a salad spinner or simply squeeze out the excess water.
In a large bowl combine shredded sweet potato, 1 egg, 2 tablespoons of water and two tablespoons of gluten-free flour, a pinch of salt and black pepper. Mix together until homogenous.
Add the sweet potato mixture to your prepared skillet and press down to form an even crust.
Bake at 375º for 20 minutes, or until the crust is crisp.
While the crust bakes, cook your bacon in a heavy bottomed pan over medium-high heat. Once fully browned, chop the bacon into bits and set aside.
Remove all but 2 tablespoons of the bacon grease and sauté the mushrooms and onions until both begin to caramelize (10-12 min).
In a large bowl, beat the remaining 10 eggs and milk. To the egg mixture add spinach, 3/4 cup of the cheddar cheese, bacon bits, sautéed onion and mushroom, smoked paprika, salt, and pepper. Pour into your crust and top with remaining 1/4 cup of shredded cheese. Bake for 20 minutes or until the center is firm. Finish on a high broil for 1 minute to get a browned bubbling cheese on top.
Ingredients
2 medium sweet potatoes grated
2 tablespoons gluten-free or regular flour
11 eggs
1 lb bacon
8 oz mushrooms sliced
1/2 sweet onion diced
5 cups spinach
1 tablespoon smoked paprika
1 cup shredded cheddar cheese
1/3 cup of milk
salt
black pepper
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