Using sweet potato to create a pizza-flavoured quiche, takes a Paleo lifestyle to a whole new level! Having tried out cauliflower, eggplant, spinach and nut flowers in creating a gluten and sugar free pizza base, and low carb veggies and protein in various quiches, and warming up to the idea of including the higher carbohydrate veggies into my meals, this quiche-that-tastes-like-pizza recipe presents an appetising, tasty and useful alternative to regular pizza. While the nut-flour pizza bases hold appealing allure in gluten-free pizza making, veggies will always rate number one in creating a dish that offers more nourishment and whole food appeal.
This is a recipe from The Spunky Coconut that I have used previously and adapted to suit the purposes of this make. It does right in hitting the pizza-craving spot and is one that offers a different and versatile alternative to the nut-floured or cauliflower pizza base. That the toppings may be varied to suit your taste, including chicken or beef strips or a total veggie-egg (pizza) quiche, makes this interesting. The sun-dried tomato, egg and coconut milk mix creates the pizza topping taste. This recipe is fairly moderate in ease of preparation and one that is less complicated than the cauliflower base pizza.
Ingredients
2 small-medium sweet potatoes (for the base)
4 large eggs
250 ml coconut milk
1 small to medium onion, finely sliced
1 handful baby spinach
5-6 sun-dried tomatoes (you may rehydrate by soaking until soft in a few tablespoons water)
1/4 tsp Himalayan or sea salt, and a pinch for the sweet potatoes
1/8 tsp garlic powder
1/4 tsp dried origanum
Optional: 1-2 tsp nutritional yeast flakes added to the egg/coconut milk mix, for a cheesy taste
Substitute the onions, spinach and olives with your favorite pizza toppings. I used cooked minced lamb for a meaty taste in this recipe.
Here’s How
- Preheat the oven to 180 degrees celsius.
- Peel the sweet potatoes and slice wafer thinly ( a mandolin slicer works well).
- Lightly grease a pie or quiche plate or line with baking paper, and arrange the sliced sweet potatoes across the bottom, overlapping slightly, for your “pizza” base.
- Season the sweet potato base with Himalayan or sea salt and black pepper. Keep aside.
- Saute the onion then and spread over the sweet potato base. (I used savoury mince , cooked with onion and herbs and spices and spread over the sweet potato, previously cooked the mince is a homemade bolognese sauce which worked superbly too)
- Spread on the spinach.
- In the blender or food processor puree the coconut milk and the sun-dried tomatoes.
- Add the eggs, salt, garlic and origanum and puree again. The blended egg, coconut milk, sun-dried tomato and seasoning mix will be creamy and frothy.
- Pour the egg mixture evenly over them and bake right away so it has as much air as possible.
- Bake for 30-40 minutes, or until just set in the middle.
- Allow the quiche cool for 15 minutes before serving.
Serve this fabulous tasting, airy and light “pizza” quiche with a crisp green salad or, if not including a meat protein in this dish, with a protein for a filling meal.
