A fun way to use what is in season!

PALEO GLUTEN FREE SPINACH/Chard QUICHE

INGREDIENTS

• 2 large sweet potatoes …Squash worked fine…slightly roasted before grating to make it easy..
• 2-3 tbsp ghee or coconut oil
• 1 tbsp (or more to taste) minced garlic
• 1 (5-ounce) bag of baby spinach, chopped/ chard chopped fine
• 1 bunch green onions, diced…we used baby leeks
• 1-2 tomatoes, optional
• sea salt, to taste
• fresh pepper, to taste
• 8 eggs
• ⅔ cup egg whites

INSTRUCTIONS

1. Preheat oven to 425F.
2. Shred the …..squash  in a food processor.
3. Grease a circular pan. I used a pie pan.
4. Press the shredded sweet potato into the bottom and sides of the pan. It will feel rather loose and delicate, but once cooked it sticks together just fine.
5. Bake the crust for about 20-25 minutes. When you remove the crust from the oven, turn the temperature down to 375F.
6. While the crust is cooking, whisk the eggs and egg whites in a large bowl. Set aside.
7. Heat the ghee and garlic over medium heat in a large skillet for a minute or two.
8. Add the green onions, salt, and pepper. Cook for about 5 minutes.
9. Add the chopped spinach and cook for less than a minute — you just want the spinach to wilt a tiny bit and get well mixed.
10. Add the veggies to the bowl of eggs and mix.
11. Pour the mixture into the crust. Top with sliced tomatoes (optional).
12. Place back in the oven (at 375F) and cook for 20-30 minutes. To test if it is done, just insert a knife into the middle and it should not be liquid at all. If you remove it and cut a piece and realize it is not done, just pop it back in the oven.

NOTES

The amount of eggs/egg whites you need just depends on the size of the pan. If you pour the mixture on the crust and you need more, just crack a few eggs into a bowl, beat lightly, and add to the crust.

You can make this with any vegetables…