Did someone say quiche? And sweet potatoes? You had us at quiche. Well, and sweet potatoes. 🙂 This recipe is insanely delish, and it’s lightened up by using low-fat milk and low-fat ricotta and leaving off the crust (and trust us, this is so good, you won’t miss the crust– not even one bit!). This is one of the many scrumptious recipes found in our friend and colleague, Manuel Villacorta’s awesome new book book, Whole Body Reboot: The Peruvian Superfoods Diet to Detoxify, Energize, and Supercharge Fat Loss.
Sweet Potato Crustless Quiche
This fantastic quiche is a warm, savory, and satisfying breakfast the entire family will adore.
Servings: 8 ♦ Serving size: 1 cup
Ingredients:
Coconut oil spray
2 large sweet potatoes
(about 2½ pounds),
sliced into ½-inch
rounds
4 eggs
1 cup low-fat milk
1 cup low-fat ricotta
cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon smoked
paprika
Pinch of nutmeg
¼ cup chopped chives
Directions:
Preheat the oven to 400 degrees F. Lightly spray
a sheet pan with the coconut oil.
Place the sweet potato slices on the sheet pan
and spray them with a thin layer of the coconut
oil. Bake for 20 to 25 minutes until tender but
not too browned. Let them cool.
Lightly spray a 9 × 5–inch casserole dish with
the coconut oil. Layer the sweet potato slices in
the dish to form three to four loosely packed
layers.
Put the eggs, milk, ricotta, spices, and chives in
a medium bowl and whisk to combine. Pour the
egg mixture over the sweet potatoes, giving it
time to fill in the gaps.
Bake for 30 to 40 minutes until the center is just
barely set. Serve warm.
- Coconut oil spray
- 2 large sweet potatoes
- (about 2½ pounds),
- sliced into ½-inch
- rounds
- 4 eggs
- 1 cup low-fat milk
- 1 cup low-fat ricotta
- cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked
- paprika
- Pinch of nutmeg
- ¼ cup chopped chives
- Preheat the oven to 400 degrees F. Lightly spray
- a sheet pan with the coconut oil.
- Place the sweet potato slices on the sheet pan
- and spray them with a thin layer of the coconut
- oil. Bake for 20 to 25 minutes until tender but
- not too browned. Let them cool.
- Lightly spray a 9 × 5–inch casserole dish with
- the coconut oil. Layer the sweet potato slices in
- the dish to form three to four loosely packed
- layers.
- Put the eggs, milk, ricotta, spices, and chives in
- a medium bowl and whisk to combine. Pour the
- egg mixture over the sweet potatoes, giving it
- time to fill in the gaps.
- Bake for 30 to 40 minutes until the center is just
- barely set. Serve warm.