One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Sweet Potato Leek Quiche
– Gluten-Free & Dairy-Free –
In order to make this recipe Paleo
(as well as use up some of the many sweet potatoes
that grew in the garden this year), the crust of this recipe
is made entirely of sweet potato slices. I recommend using
a mandoline to get your slices really thin.
Ingredients
3 small sweet potatoes, sliced thin (via mandoline)
olive oil to coat
sea salt
Quiche filling
2 leeks, cut into thin slices
1 sweet onion, minced
10 eggs
50ml coconut cream
1 Tbsp Dijon mustard
sea salt
- Prepare your tart crust: Peel and thinly slice your sweet potatoes using a mandoline. In a large bowl, coat them with a small amount of olive oil and salt. Bake 10 minutes at 350*F
For the filling…
- Preheat oven to 400*F.
- Baste the sweet potato crust with Dijon mustard.
- Spread leek and onion pieces evenly across the entire crust.
- In a large bowl, combine eggs, coconut cream, and salt.
- Pour the mixture onto the vegetables, ensuring that it fill out the quiche from edge to edge.
- Bake 25-35 minutes until fully baked through and golden on top.
- Serve hot… or allow to cool to serve cold.
This year, I experimented with planting sweet potato plants in the garden. And what a year it was!
I now still have to learn more about how best to store large numbers of sweet potatoes throughout the winter… but how wonderful it was to be able to know that there were always root vegetables on hand (at least for a while)!
Gardening is like magic. Poof! Free food!
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »