PALEO SWEET POTATO QUICHE

I've done the gluten-free thing and felt pretty good, but I end up overdoing it on the rice noodles and basmati. Being vegan in my world meant I binge ate dairy-free carbohydrates, French fries, vegetable tempura, toast, pasta, and daiya sprinkled on pizza...

When I'm trying to curb something I normally eat happily,  I try not to fall back on soy substitutes or processed food. So the only healthier "diet" I can handle is the mostly-Paleo diet. It's real food and plus I find trying to come up with creative ways to cut carbs pretty satisfying. Sweet potato becomes your BFF.

 

If you're like me, and need some serious planning in order to get you through a low carb diet here are some ideas. They keep well and you can eat them hot, cold or room temperature...
 

SWEET POTATO CRUST QUICHE

INGREDIENTS:
1-2 medium sweet potatoes
olive oil
8 eggs, scrambled raw in a bowl
4 slices of Prosciutto
3 pieces of broccolini


INSTRUCTIONS:
1. To make the crust, grate a sweet potato and mix with a bit of olive oil. Push into muffin pans for individuals or a tart pan with a removable bottom. Bake for about 15 minutes until the edges start to brown.
2. Put broccolini on the crust. Pour egg mixture on top. Then top with Prosciutto.
3. Bake until egg is cooked through around 18-20 minutes.

© 2017 Michelle Li / miliSashimi