Chorizo and Chard Quiche with a Sweet Potato Crust

Chorizo and Chard Quiche with a Sweet Potato Crust

So here I was, on a Friday night, with no plan for dinner. Apparently my usual meal planning ways had failed me. Hubby and I had no plans, and I didn’t have a soccer game that night. Still, there was some food in the house, so I nixed the idea of grabbing something on my way home, and instead decided to do what seemed the best plan of all:

I winged it.

With some leftover sweet potato puree (sans maple syrup) that needed to be used, along with some eggs and a bit of fresh Mexican chorizo, I started to develop a plan. I grabbed random ingredients in hopes of making a pie crust of sorts with the mashed sweet potato, with little-to-no idea whether it would actually work.

Ingredients

  • So here I was, on a Friday night, with no plan for dinner. Apparently my usual meal planning ways had failed me. Hubby and I had no plans, and I didn’t have a soccer game that night. Still, there was some food in the house, so I nixed the idea of grabbing something on my way home, and instead decided to do what seemed the best plan of all:
  • This quiche is perfect for a brunch or weekend breakfast, or alongside a salad for a light dinner. Personally I just ate two slices and called it dinner that night. What I was particularly fond of, however, was how well the leftovers were. I could reheat a slice for breakfast the following morning and it was delicious – the crust didn’t suffer in the least. This was a pleasant surprise, and ensured none of this quiche went to waste.
  • As we typically end up with leftover sweet potato puree, I’m sure this crust will reappear in some form again in the near future. Of course, I’ll be certain to share with you the successes. Until then, I hope you enjoy this simple quiche.
  • [prink-link]
  • Chorizo and Chard Quiche with a Sweet Potato Crust (gluten-free, dairy-free, sugar-free)
  • For the crust:
  • 2 egg whites
  • 1 egg
  • 1 T psyllium husk powder
  • 1 T ground flaxseed
  • 1 c sweet potato puree (follow instructions on how to make sweet potato puree here, omitting maple syrup)
  • 2 T coconut butter* (also called creamed coconut or coconut cream concentrate)
  • 1/2 c white rice flour
  • 1/2 c blanched almond flour (I used Honeyville)
  • 1 t kosher salt
  • 1/2 t baking powder
Read the whole recipe on Tasty Eats At Home