One of my favorite brunch recipes is crustless quiche. It's simple. It tastes amazing. And it feeds a whole crew without you having to slave over the stove for hours. It's also super-versatile. Once you have the base recipe down, the possibilities are endless.
I'd been making the original version of this recipe for months - changing up the toppings week-to-week - to rave reviews from CaveBoy. But when he asked me to make the meal heartier, so it would stick around longer while he worked a long shift, I had to go back to the drawing board. After a few iterations, I developed this new sweet potato version. He loves it! And I know you will too.
Crustless Sweet Potato Quiche
|This week I added chorizo and spinach.|
3 medium sweet potatoes
2 dozen eggs
1 1/2 cans coconut milk
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake until potato pulls away from the skin (they should be self-mashing as my aunt would say). 35 to 45 minutes. Remove from oven and let cool enough to touch.
Remove skin and place potato in the bowl of your stand mixer (or use a large bowl and a hand mixer). Using the whisk attachment, mash the sweet potato. Add coconut milk and continue mixing until it makes a creamy sweet potato slurry. Crack your eggs into a separate bowl (to avoid dropping shucks into the batter) and add to the mixer. Mix on progressively higher settings until the batter is fully whipped and airy. Season with garlic powder, paprika, salt and pepper right at the end.
Grease a large baking dish with coconut oil spray. Pour batter into the baking dish. Bake at 400 degrees for 20 minutes, until a layer of cooked quiche forms on the bottom.
While the batter bakes, cook your toppings. I like to cook diced bacon or breakfast sausage in a large skillet until the fat starts to render out, add veggies like onion, green pepper, spinach, or tomato (basically anything I'm in the mood for that day), and then continue cooking until the meat is fully cooked.
Once the batter has baked for 20 minutes, you're no longer in danger of all your toppings sinking to the bottom and burning. Remove (carefully!!) from the oven. Spoon the toppings on and evenly distribute. Return to oven and bake until fully cooked (the quiche will puff up like a giant muffin - don't worry it will sink back down as it cools - and should pass the knife test). 25 to 35 minutes. Makes 6 servings.