In 2016, Chad and I had our first Valentine’s Day “together,” though we were actually 494 miles apart in the thick of long distance. Chad, being the quirky, charming, and culinary guy that he is, left a “Valentine’s” quiche for me in my parents’ freezer… yes, a quiche. Not only that, but he apparently arranged a heart on top with bacon, but I totally missed it – either from freezer shifting or pitiful romantic obliviousness. But alas,a tradition was started, and we have quiche on Valentine’s. That’s about as much as we buy into the holiday.
This year, however, we’ve found ourselves in midst of the Whole 30 diet (i.e. 30 days of no grains, dairy, legumes, or sweetener, i.e. torture i.e. I’ve modified for my pregnant-self – sorry Chad!). What were we to do about our quiche?!
Thanks to some internet investigation, we improvised and produced this Valentine’s quiche alternative with a sweet potato “crust:”
Our Ingredient List:
- 1-2 sweet potatoes (use 2 for thicker “crust”), peeled and sliced thin
- Meat of choice, cooked and cut up (optional for vegetarian; For W30 friends, we enjoyed Bilinski’s Sun-Dried Tomato, Basil, and Garlic Chicken Sausage – no sugar!)
- 1/2 onion, chopped
- 1 garlic clove, minced
- A hand full of grape tomatoes, halved
- Other veggie ideas: mushrooms, kale, broccoli, peppers
- Salt and Pepper and Spices of choice to taste (We just used Italian seasoning.)
- 6 eggs
- 2-3 Tblsp milk (optional; can use coconut, almond, etc.)
- Shredded cheese (optional)
- Preheat oven to 400°. Peel and slice (as thinly as possible) sweet potatoes (I used a mandolin, but knife-slicing thinly would work too). I lined a 9″ ungreased pie dish with these “medallions,” overlapping to avoid gaps when they shrink from baking. Stick in oven for 15-20 minutes, just to crisp them up a bit.
- While “crust” is baking, cook your meat of choice, remove to cool and cut. Saute and season vegetables in same skillet until just soft.
- When you pull the crust out of the oven, turn temp down to 350°
- In a separate bowl whisk together the eggs with a pinch of salt and pepper. This is where you can add in a bit of milk (we used coconut) and/or cheese, depending on your preferences.
- Combine veggies and meat with eggs, stir, and pour into crust-lined dish.
- Bake for 30 minutes at 350° or until golden on top and eggs are set.
- Enjoy with someone you love!
Here are some additional links to a few of our favorite recipes we have enjoyed from our W30 journey:
- Sweet Sausage Apples
- Pumpkin Custard “Dessert” (w/ Coconut Whipped Cream)
- Sheet Pan Fajitas, served w/ cauliflower rice (and guacamole or a fresh mango-avocado salsa!)
- Sweet Potato Waffles – makes great “bread” for sandwiches!
Check out my W30 Pinterest board for more ideas! All these recipes are great gluten-free, dairy-free alternatives too, just add sweetner, etc. where wanted!