Breakfast/Brunch, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Curiously Different Quiche Crust

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Looking for a gluten-free and clean eating quiche? Look no further. I tend to make a “crustless” quiche, since a) I don’t think the curst normally stands up 4-5 days post-baking — it’s usually a soggy disaster — and b) I’m cooking for one, so I can’t eat my leftovers that fast. My mom sent me Cooking Light‘s idea to make a Sweet Potato Crust Quiche. I tried it and it was perfection. The crust is really quite easy to make and never turns into that mushy mess that a traditional pie crust does. The sweet potatoes also add a sweetness to the quiche with which you really can’t argue. You just slice up the potatoes, bake the crust, assemble the filling while the crust bakes and then you’re left with this week’s perfectly tasty breakfast.

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Breakfast/Brunch, Entrée, Gluten-Free, One Pot Dish

An Excuse for Pizza for Brekkie!!

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Remember I promised a sweet potato crust in the near future? Well, it happened. Better than expected actually. This is most definitely a keeper. Thanks to Popsugar Fitness, the crust is essentially two ingredients: mashed sweet potato and almond flour (and baking soda if we’re getting technical). Turkey bacon adds that amazing smoky, salty and savory flavor with less calories than traditional bacon. To be a true breakfast pizza, the eggs were baked to perfection. The only downside of this recipe is the double baking to cook the eggs, which caused the crust’s edge to just burn in some places. All in all, this sweet potato crust is still pure perfection. Combine this crust with wanting to make a breakfast pizza and you have the perfect storm for brunch. Now I have a winning brunch line up — my quiche * along side this Sweet Potato Crust Breakfast Pizza.

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