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.