Sweet Potato Crusted Quiche
Paleo and Keto friendly
6 cups shredded and cooked sweet potatoes
6 tablespoons ghee, melted
1 medium yellow onion, thinly sliced and caramelized (approx. ½ cup caramelized onion, instructions following recipe)
½ pound organic asparagus, sliced in half lengthwise, blanched in salted, boiling water for 1 minute, then bathed in ice water, drained, and dried before adding to quiche
8 pastured eggs
1 cup coconut milk
½ cup coconut cream (can buy separately or the sold part from the top of coconut milk can if needed)
4oz goat cheese
¼ cup minced chives
Celtic sea salt and pepper to taste
Melt 4 tablespoons ghee in pan and cook sweet potato shreds until soft and lightly brown.
Heat oven to 425˚. Grease the bottom and sides of a 9-inch spring-form pan with coconut oil.
In a separate pan, melt 2 tablespoons ghee and add sliced onions, stirring until very soft and caramelize (about 30-45 minutes). Add more ghee if necessary or a couple of tablespoons of water to deglaze the pan and help the onions break down, if needed. Set aside.
Press cooked and cooled sweet potatoes between paper towels to remove as much liquid as possible. Then press sweet potato mixture into greased spring-form pan, making a layer on the bottom and then progressing up the sides of the pan until a shell has been formed. Use the back of a wooden spoon to press hard.
Bake crust for 30 minutes, until the potatoes are just browned and beginning to crisp. Remove crust from oven, use back of wooden spoon to compress it more. Wrap sides with tin foil to protect them from burning. Place crust back in oven, under broiler, and broil for 5-10 more minutes, until the crust is golden brown all over. Remove crust from oven and set aside on a baking sheet while preparing the filling. Lower oven temperature to 325˚
In a blender, place eggs, coconut milk, coconut cream, goat cheese, and salt and pepper. Blend until frothy, about 1 minute on medium-high. Turn off blender, add chives, return lid to blender and pulse once or twice to distribute chives throughout mixture.
Place spring-form pan on baking sheet. Spread caramelized onions into sweet potato crust, covering the bottom. Scatter blanched asparagus over the caramelized onions, reserving a few strands to top the quiche.
Pour egg mixture into crust. Add reserved asparagus to top (it will sink slightly). Sprinkle remaining chives on top along with more cracked black pepper.
Cook for 1-1 ½ hours (or more if needed), until it’s just set in the center, puffed, and golden brown on top. Let quiche cool in the pan until very warm, then remove spring-form ring and cut into slices for serving.
Entire quiche can be made ahead. Let cool completely, then refrigerate overnight. When ready to serve, cut cold quiche into wedges, place on a baking sheet and bake in a 350˚ oven until warm, about 10 minutes.