Ok, I’m not gonna lie to you. This sweet potato crust quiche recipe is pretty legit.
Somehow, it took me seven years to learn that one of my husband’s favorite foods is quiche. I mean, really, how random is that? Your favorite food is quiche?
We were staying at the Two Meeting Street Inn for our 7th anniversary this year and the breakfast the next morning were little individual quiches. He’s all, “quiche is one of my favorite foods,” and I’m all, “What? Quiche? That’s so random.” But love is love, so I set out to make a paleo quiche for my main squeeze!
I wasn’t feeling 100% when I got up this morning, so I skipped the gym. Then I felt bad about it, so I decided to do the WOD at home on the patio. Today was “Megan,” which is 21-15-9 reps of burpees, kettlebell swings (53/35), and double-unders. If that last sentence was a foreign language to you, here’s a quick translation:
“Megan”: some CrossFit workouts are named women’s names, because, as the founder Greg Glassman said, “I thought that anything that left you flat on your back, looking up at the sky asking ‘what just happened to me?’ deserved a woman’s name.” Ha!
21-15-9: This is the rep scheme. That means you do each of the movements 21 times, then 15 times, then 9 times. Then you’re done!
Burpees: If you don’t know what these are, you’re lucky. Also, you should start doing them. They’re hella good for you.
Kettlebell swings: You take a heavy kettlebell, and swing it over your head (using the correct form and technique, of course!) The 53/35 are the Rx weights; if you do less than that, it’s what we call Scaled. (This blog is scaled, there’s no shame in it! Just do what’s right for YOU. You can read all about it here.)
Double-unders: This is where you jump rope, and the rope passes under your feet twice for each jump. It’s really all about coordination, which explains why I’m terrible at it.
I was determined to do this Rx, because, well, I’m me. I only had a 30# and a 40# kettlebell at home, so of course I opted for the heavier one to make sure it was Rx. (Rx +!) My coordination level with double-unders is fairly miserable, but I’ve been working on it and it’s getting better. I managed to do all of them, plus about 3x’s as many singles in between. Not because I wanted the extra work, but just because I can’t string them together back-to-back yet. Fail.
So I got my stuff all set up out back. The best part was when it started to rain on me halfway through, and I had to grab everything and run up onto the porch to finish the workout! PS – Kettlebells are slippery when wet. I had to take a minute to towel that sucker off!
Holy closeup of my face with no makeup in the rain. You’re welcome. Seriously, though, you don’t need a CrossFit gym to get an awesome workout. Just go outside and do it!
Anyway, quiche. I thought quiche might be an odd thing to have as a favorite food, but this one’s maybe changing my mind a little bit. I made the crust out of shredded sweet potatoes, and this has me thinking – couldn’t I make a PIZZA crust this way too!? We all know how I feel about pizza. (If you don’t know, I love it. A lot.) Here’s what your sweet potato crust is going to look like before you cook it:
And this is what it will look like after you cook it:
See all those little crispy bits? That’s my pizza crust inspiration! 😀 Here’s my big ol’ bowl of eggs and yummy goodness:
Once it’s done baking, let it cool for 5-10 mins, then slice and serve! Nom.
So I’m going to go experiment with that little pizza crust idea and hopefully bring you some amazingness in the form of a sweet potato pizza crust in the near future. For now, I’ll leave you to enjoy this lovely slice of delicious. (And just in case you were wondering, the Quiche-Lover loved it!)
This sweet potato crust quiche is gluten-free, dairy-free and puts a new spin on an old favorite. Try out different ingredient combinations of your own!
- 2 c shredded sweet potatoes
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 eggs
- 1/2 c almond milk
- 2 c baby spinach
- 2 oz prosciutto, chopped
- 1 red bell pepper, roasted and diced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp thyme
- Preheat the oven to 400°.
- Combine all the crust ingredients in a bowl, mixing well.
- Press the sweet potato crust mixture into a pie pan, making sure to work your way up the sides.
- Bake the crust for 10-15 minutes, until set.
- Reduce the oven temp to 350°.
- While the crust is baking, combine the eggs, almond milk, pepper, salt, mustard powder, and thyme and whisk to combine.
- Add the spinach, prosciutto, and roasted pepper and stir.
- Pour the egg mixture into the pre-baked crust, and bake for 30 mins or until the eggs are set.
- Serve warm.