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Spinach & Prosciutto Paleo Quiche

Updated: Oct 8, 2019


Today I wanted to make something quick, simple and delicious for lunch. This recipe is a Paleo friendly and gluten-free quiche full of protein and vegetables. What I love about this recipe is that it can be very versatile - you can switch out different meat, vegetables and fresh herbs and spices to put your own spin on it. You can also omit the meat and make a nice vegetarian meal or use this recipe as a side dish. It is great the next day to heat up for a quick breakfast or lunch. I hope you enjoy!


Ingredients

For the crust:

  • 1 large sweet potato, peeled and shredded

  • 1 egg

  • 1/2 tsp himalayan or sea salt

  • 1/4 tsp black pepper

For the filling:

  • 6 eggs

  • 1/2 cup coconut milk

  • 2 cups baby spinach

  • 1 jar of sweet roasted red peppers (12 oz.), chopped

  • 2 oz. prosciutto, chopped

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 1/4 tsp red pepper flakes

  • 1/2 tsp dry mustard

  • 1/2 tsp thyme

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 2 TBSP fresh basil

Directions

Preheat the oven to 400 degrees.

Combine all the ingredients for the crust (shredded sweet potato, egg, salt and pepper) into a bowl and mix.


Press the mixture into a pie pan, and work the mix up the sides of the pan.


Bake the crust until set, for 15- 20 minutes.


Reduce oven temperature to 350 degrees.

In a large bowl, whisk together 6 eggs, coconut milk, pepper, salt, dry mustard, thyme, red pepper flakes, onion powder and garlic powder.


Stir in the prosciutto, spinach, roasted red pepper and fresh basil.



Pour the mixture on top of the pre-baked crust. Bake quiche for 45-50 minutes until the eggs fully cooked. Cut into slices and enjoy!!



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