Whole30 - Bacon, onion, red pepper and kale quiche with a sweet potato crust!

Okay, so juicing was not for me... but healthy eating- still interesting! So I was introduced to the Whole 30 concept.. and I am intrigued.

Check it out: http://whole30.com/

Basically, fruits, veggies and meat. The idea being that grains are not as nutrient dense as fruits and veggies, even whole grains and it's also a detox from alcohol and added sugars. My finace is allergic to peanuts and legumes, so we always struggle with low meat diets - no hummus, black beans, etc. So this seemed ideal. We started on Monday, January 12th.

Here is the first recipe I would like to share...

Bacon, onion, red pepper and kale quiche with a sweet potato crust!

I got the recipe from the freckled foodie, but made some variations. Here's how it went...

First, nitrate free bacon is our friend. A lot of recipes have you cook a few slices of bacon and then save about a tbsp of bacon grease to saute your veggies in.. if you aren't in for bacon just use some ghee or coconut oil to saute the veggies and leave out the bacon.

Peel and grate the sweet potatos to make the crust.

 Add some ghee.

 Saute the veggies.

 This is what the sweet potato crust should look like after the precook.

 Mix veggies with eggs and coconut milk and por into 'shell'.

 Bake!

 Delicious!

Here is the full, adapted recipe... 

• 2 cups shredded Sweet potato or yam (1-2 large)
• 1 1/2 tbsp  ghee, melted
• 3 slices bacon, chopped
• 1 yellow onion, chopped
• 1 red pepper, sliced
• Kale
• 1/4 cup Coconut water/ milk
• 6 eggs

Directions:

1. Preheat oven to 450 degrees
2. Grate sweet potatoes with box grater
3. Add hash browns to a 9″ pie pan with cooking ghee, salt, and pepper, then mix and press evenly into the bottom and up the sides
4. Bake for 20 minutes or until hash browns are golden brown around the edges
5. While the crust is baking, cook bacon in a skillet over medium heat until crisp
6. Remove to a paper towel-lined plate to drain
7. Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
8. Add onions and saute until translucent, 3-4 minutes
9. Add red peppers and kale and saute for 4 more minutes
10. Whisk together eggs, salt, pepper and coconut milk in a medium bowl.
11. Add the bacon and veggie mixture then stir to combine
12. Pour mixture over crust and bake for 20 minutes, or until top is light brown
13. Let sit for 5 minutes before slicing and serving