This quiche is truly a labor of love. Between the slow roasted sweet potato crust and the caramalized onions, this definitely isn’t a 20-minute recipe. But it is DELICIOUS and if you’re looking for a fancy brunch dish, this quiche is it.
Cooking Time: ~1.5 Hours
You’ll need the following:
- One large sweet potato
- 1 red onion, thinly sliced
- 2 cups chopped brussels sprouts
- 10 eggs
- 3 tbsp. butter (or Ghee for Whole30)
- 2 tbsp. olive oil
- 1/4 cup parmesan cheese (can sub with Nutritional Yeast for Whole30)
- Salt & Pepper
1. Preheat your oven to 400 degrees. Cut your sweet potato into very thin, half moon rounds. Toss the rounds with 1 tbsp. olive oil and arrange in a pie dish (I used a 9.5″ one). Make sure the rounds overlap, as this will be the “crust” of your quiche!
2. Roast in the oven for 25 minutes.
3. Let’s get started on the caramelized onions. Heat a pan on the stove and add 2 tbsp. butter (or ghee or olive oil!) Keep it on low heat, stirring occasionally until onion is brown and caramelized. This will take about 35-40 minutes. PATIENCE IS KEY. Hang in there. You can move onto the next step while they onions are cooking, just make sure you’re keeping an eye on them!
4. Place brussels sprouts on a baking sheet and drizzle with 1 tbsp olive oil, salt and pepper. Roast in the oven for 15 minutes.
5. At this point, your sweet potato crust should be ready. Remove and let cool while the onions are still working their magic.
6. In a large mixing bowl, whisk together your eggs with cheese or nutritional yeast, salt and pepper.
7. Once brussels sprouts and onions are ready, place them on top of the sweet potato crust, then layer on the eggs.
8. Place back in the oven for 25 minutes, until eggs are cooked through and the edges of the crust are crispy!
BRUNCH ON, MY FRIENDS.
*Gluten-Free* *Can easily be made Paleo or Whole30* *Vegetarian* *Can be dairy-free*