Serves 4

Ingredients:

  • 1 medium sweet potato (baked for 45 minutes in a 200°C oven, cooled and then peeled and cut into rounds)
  • 100g streaky bacon (omit for vegetarian)
  • 1 onion, sliced
  • 200g gram baby spinach
  • ¼ cup cream cheese
  • ½ cup pure cream
  • ¼ cup sour cream
  • 2 handfuls tasty cheese, grated
  • 1 tsp. garlic powder
  • Cajun spice seasoning
  • Pink salt and freshly cracked black pepper to taste
  • 6 large eggs
  • 1 Tbsp. butter
  • 1 Tbsp. coconut oil

Method:

  1. Preheat oven to 180°C.
  2. Preheat a frying pan over medium to high heat and fry onion, bacon with Cajun spice until onion is soft.
  3. Mix the eggs, garlic powder and cheeses together until combined (I use a food processor) and then stir in the onion and bacon.
  4. Layer egg mixture, baby spinach, a handful of cheese and then the rest of the egg mixture. Add sliced sweet potato rounds top with remaining grated cheese.
  5. Bake for 25-40 minutes (depending on oven).
  6. You can also bake these in individual ramekins (reduce cooking time).

Tastes wonderful when served as picture: with homemade sauerkraut and a beautiful tomato, walnut, basil, and mint salad with balsamic vinegar and macadamia oil dressing.

 

 

 

sweet-potato-quiche-with-tomato-salad-and-sauerkraut

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