Tuesday, April 2, 2013

24 Things: rosemary ham & swiss quiche with simple sweet potato crust

First things first: I am terrible at naming recipes. If I make something and it involves more than like, three ingredients, I will try to smush all the main players into the title and therefore create something more novel-esque than title-worthy. If you haven't noticed... I don't mince words.

Second things second: holy buckets, you guys. This is flippin' delicious.

I have loved cooking for a long, long time, mostly which I can attribute to spending lots of time with my mom in the kitchen since I was an itty bitty. My mother is an excellent cook, but unfortunately, due to my dietary restrictions, some of my favorites of hers don't work in their original state anymore. This year, for my 24 by 24 list, I made Paleo-ize an old favorite recipe one of my goals, and I am happy to say I think I accomplished this quite nicely with my latest kitchen experiment.

My mom's quiche is pretty easy and very tasty, a simple ham & swiss pie that was one of the first things I ever attempted on my own in my teeny college kitchen back in the day. This time around, I've swapped a traditional wheat-based pie crust for a layer of thin, savory sweet potato rounds & topped it off with a tasty twist on the original ham & swiss filling. It came together in less than 30 minutes, and makes the perfect breakfast/lunch/dinner for the rest of the week. Um, yum!

For the crust:
Sweet potato (I used two small, just eyeball it ;))
2 eggs, lightly beaten
1/4 c. milk (I used canned coconut milk, but any unsweetened, unflavored milk will do)
about 1 t. rosemary

Preheat oven to 350 F. Slice sweet potato into thin rounds, layer in your pie pan, covering bottom of pie pan twice, overlapping. Sprinkle rosemary over sweet potatoes. Whisk together eggs & cream, pour over potatoes. Bake for 10-15 minutes, until eggs are mostly set, remove from oven.

For the pie:
4 eggs, lightly beaten
1/4 c. milk (same as above)
Ham, sliced, chopped or cubed (I like TJ's sliced rosemary ham, but it does have some added sugar)
Swiss cheese, either shredded or chopped into small pieces
salt & pepper

Whisk together 4 eggs with milk, salt and pepper for the pie. Layer sliced ham on top of crust, following with a layer of swiss cheese. Pour egg/milk mixture over the top, and bake in oven for another 10-15 minutes until eggs are set and browning on top.

And voila! A super-simple, primal (easily strict paleo if you omit cheese) quiche that's perfect for paleo & wheat-eaters alike.


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