Bacon, Kale & Sweet Potato Paleo Quiche!

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When I first got it in my head that I wanted to make a paleo quiche, I was thinking of using a flaky almond meal pizza crust recipe I recently made as the crust for the quiche… but then I thought why go make it all SWYPO when it could be just a delicious & decadent & filling while staying Whole 30 compliant.

Mission accomplished. This beauty is absolutely delicious & satisfying. I made ahead, divided it in to 8 slices & arranged those in tupper ware for a week day grab and go breakfast…. but make no mistake, this quiche would also be a hit on your Sunday brunch spread.

Bacon, Kale & Sweet Potato Paleo Quiche!
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Cook Time
35 min
Total Time
1 hr
Cook Time
35 min
Total Time
1 hr
1458 calories
45 g
975 g
122 g
57 g
86 g
822 g
3796 g
7 g
0 g
28 g
Nutrition Facts
Serving Size
822g
Amount Per Serving
Calories 1458
Calories from Fat 1045
% Daily Value *
Total Fat 122g
187%
Saturated Fat 86g
428%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 20g
Cholesterol 975mg
325%
Sodium 3796mg
158%
Total Carbohydrates 45g
15%
Dietary Fiber 5g
21%
Sugars 7g
Protein 57g
Vitamin A
396%
Vitamin C
13%
Calcium
27%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 slices sugar free bacon
  2. 5 eggs
  3. 1 can full fat coconut milk
  4. 1 bunch kale or organic kale & cabbage salad
  5. 1 medium Japanese sweet potato
  6. Coconut oil
  7. 1 tsp Salt + more to taste
  8. 1 tsp black pepper
  9. 1 tsp Garlic powder
  10. 1 tsp Cumin
  11. 1 tsp turmeric
  12. Spring form pan or casserole dish, 8"
  13. Parchment paper, optional
Instructions
  1. Dice sweet potato in to 1/4 inch cubes.
  2. Wash, dry & chop kale too.
  3. In a large skillet cook bacon until golden, but not crispy, medium heat, 3-4 min each side.
  4. Remove bacon from skillet & add in diced sweet potato to the same skillet.
  5. Sprinkle with a little salt.
  6. Cover lid & stir sweet potato occasionally until fork tender.
  7. Remove sweet potato & set aside.
  8. To the same skillet, add in kale. Sprinkle with salt. Cover, cook for 5-8 minutes until wilted.
  9. Remove from skillet & set aside to cool.
  10. Whisk together or blend in a blender on medium speed; the eggs, coconut milk & the rest of the seasoning.
  11. In spring form or casserole dish press sweet potato down on the bottom creating an even layer, then line the sides with bacon slices, start at the borders, baking a sort of crust.
  12. Pour egg mix in, and sprinkle kale all over.
  13. Bake at 350F for 35-40 min until center is set. Let cool a bit before slicing.
beta
calories
1458
fat
122g
protein
57g
carbs
45g
more
The Castaway Kitchen http://thecastawaykitchen.com/
 

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