I feel like a bad, bad paleo blogger. Well, at least this weekend I was. I spent the entire weekend devouring all sorts of non-paleo things. Want to hear what they were? (Don’t judge…) Frozen sausage pizza, peanut butter filled pretzel bites, all sorts of chips, LOTS of alcoholic beverages, half a blueberry bagel with honey nut cream cheese, a few bites of deli potato salad, and AMAZING sweets from my lovely cousin, Germaine for her sister, Katie’s wedding shower including: lavender ice cream, chocolate mousse, french macarons (strawberry, lavender, and caramel), and cupcakes with buttercream! See the loveliness?
Hear me out. I spent the entire weekend in Wisconsin at a cabin to celebrate my friend’s bachelorette party and then drove back for a couple hours for my cousin’s wedding shower. I knew going in it would be really hard to stick to 100% paleo so I decided to relax about it. I hardly ever eat ANY grains or dairy but I didn’t want to sweat it and just wanted to have a great time with wonderful ladies. So, that’s exactly what I did!
So now I am sitting at home, feeling the most bloated and uncomfortable I have felt since I started my first Whole30 back on October 1st and am SO ready to get back on the 100% paleo train. I really like that train, it’s my favorite. I might actually try to be the conductor of said train for the next several weeks since it is nearing bikini season and I don’t want to be pasty white and bloated. Am I right?
My first line of business was to make a quiche with my farm fresh eggs since after seeing this beauty on Iowa Girl Eats last week I haven’t been able to stop thinking about it! I was inspired, and after missing my typical 3 eggs/morning routine this weekend I needed some eggies for dinner tonight. What transpired was the most wonderful quiche I have ever made, and a wonderfully satisfied tummy. Best part? The Dr. who HATES sweet potatoes even really liked it! Woo hooooo
FYI – white sweet potatoes are a less sweet variety and are awesome for savory recipes so the sweetness doesn’t overpower the rest of the flavors. I highly recommend using white ones for this quiche if you can get them!
Helpful hint*** Instead of chopping raw bacon (because its not super easy) try cutting it up into smaller pieces using your kitchen shears, that’s what I do!
Helpful Hint #2*** Watch your crust carefully so it doesn’t burn on the edges. Don’t be like me 🙂
Helpful hint #3*** Although it smells amazing and looks delish, wait 10 or 15 minutes to cut it because it needs to set up a bit more. Don’t make that mistake or your slices won’t be pretty!
That’s all for now, but COME BACK TOMORROW because there is gonna be a super ridiculously awesome announcement that I JUST CAN’T CONTAIN MY EXCITEMENT FOR! Sorry for yelling 😀
Sweet Potatoes and Smiles,
The Freckled Foodie
Tomato, Bacon and Arugula Quiche with Sweet Potato Crust
- 2 c shredded Sweet potato or yam (1-2 large)
- 2 1/2 tbsp Coconut oil or ghee, melted
- 4 slices bacon, chopped
- 1/2 Sweet onion, chopped
- 8 Cherry tomatoes, quartered
- 1 large handful Baby arugula
- 2-3 garlic cloves, minced
- 6 eggs
- Preheat oven to 450 degrees
- Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture
- Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides
- Bake for 20 minutes or until hash browns are golden brown around the edges
- Remove and set aside then turn oven down to 350 degrees
- While the crust is baking, cook bacon in a skillet over medium heat until crisp
- Remove to a paper towel-lined plate to drain
- Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
- Add onions and saute until translucent, 3-4 minutes
- Add tomatoes and arugula and saute for 3-4 more minutes
- Add garlic and mix well for 30 more seconds then remove from heat
- Whisk together eggs, salt, and pepper in a medium bowl.
- Add the bacon and veggie mixture then stir to combine
- Pour mixture over crust and bake for 30 minutes, or until top is light brown
- Let sit for 10 minutes before slicing and serving
- Try not to eat the whole thing!
- *adapted from Iowa Girl Eats