Whole 30 Quiche

I decided to write a post to describe how I make my quiche, since it's a really great staple for anyone doing the whole 30. I make quiche to use up leftover veggies or greens that would otherwise go to waste. Normally I would use heavy cream, but dairy is a no-no on whole 30. I thought about using coconut milk, but my husband doesn't like the stuff (I personally LOVE it) so I wanted an alternative. This quiche uses puréed avocado, and it really gives the eggs that custard consistency of a good quiche. 

Avocado Quiche

Ingredients:

For the crust:

1-2 sweet potatoes, peeled and grated with a cheese grater

2 tablespoons of coconut oil, melted

For the filling: 

6 eggs

One avocado, mashed until creamy (I used a fork to mash it) 

Salt and pepper to taste

About a cup of cooked vegetables (broccoli, spinach, green beans, kale, etc.)

Any other spices you prefer, I usually add a generous sprinkling of garlic. If I am cooking greens like spinach to use in the quiche, I mince some fresh garlic to sauté with the greens. 

You can also add bacon, ham, or other meat if you want, just a few slices or some crumbled bacon. 

1. Preheat the oven to 425 degrees.

2. Grate your raw, peeled sweet potatoes  and place on a paper towel, squeezing out moisture. 

3. Mix the grated sweet potato with the coconut oil. I usually just mix it with my hands to make sure the coconut oil is consistently coating the sweet potato. 

4. Press sweet potato and coconut oil mixture into a round pie or cake pan, making sure to cover the bottom of the pan. I used the back of a spoon to press and shape it. 

5. Bake in the preheated oven at 425 for about 20 minutes. It should look a little bit crispy around the edges when it is done. 

6. Mash the avocado with a fork. If it's a little lumpy, it's doesn't matter, because when you bake it the lumps disappear. 

7. Whisk the eggs in a medium sized bowl until beaten, add mashed avocado. The egg and avocado mixture will have lumps in it. Add whatever spices you are using. 

8. Arrange your cooked vegetables in the pan with the pre cooked crust. If you are adding meat, add it to the pan. I also added some priosciotto, but forgot to take a picture! 

9. Pour the egg/avocado mixture over the vegetables. 

10. Bake at 400 degrees for about 25 minutes, or until inserted knife comes out clean. 

The finished product will look like this: 

 If you have made quiche before, this recipe doesn't puff up as much. Other than that, it's really delicious, the texture is right, and it's very filling! Enjoy!