Pork Quiche with Leeks & Spinach
Serve up this protein-packed pork and veggie quiche with a sweet potato crust for a hearty breakfast.
At The Paleo Diet® we love a versatile meal that you can cook up on Sunday and enjoy the rest of the week. This hearty quiche filled with ground pork, leeks and spinach is so versatile that it can be reheated and served up any time of day.
The best part of any quiche is arguably the crust. Instead of skipping this ingredient, we used sweet potato rounds coated in coconut oil to form the base of this veggie quiche. Bake this super simple crust as you assemble the rest of the dish.
To make the inside of the quiche, start by browning the pork. Then remove the meat and use the same skillet to cook up the leeks and spinach. Add the pork back to the pan and heat through. Separately, stir together the eggs and coconut milk.
To assemble, pour the pork and veggie mixture over the cooked crust, then top with the egg mixture. Bake for 25 minutes, or until the inside is set. Let the quiche cool at room temperature before slicing and serving!
1 large sweet potato, peeled and cut into rounds
2 tbsp coconut oil, divided
1 lb ground pork
2 large leeks white and very light green parts only, sliced thin
1 tbsp water
7 oz fresh baby spinach chopped
7 large eggs
1/4 cups coconut milk
1/8 tsp black pepper
1/2 cups cherry tomatoes, halved
Preheat oven to 425°F.
Coat the sweet potato slices in 1 tablespoon of coconut oil. Arrange in an overlapping fashion in a 9" pie dish to form the crust. Place the smaller rounds near the ends for the side crust.
Bake for 20-25 mins or until cooked through, then remove from the oven and lower the heat to 400°F.
While the crust bakes, heat a large skillet over medium high heat. Add ground pork and cook, stirring, until browned. Use a slotted spoon to transfer the pork to a plate.
Turn the heat down to medium low and pour the remaining tablespoon of coconut oil into the skillet. Add sliced leeks and toss to coat, then add the water. Cover and cook for 4 minutes, stirring once.
Add the spinach, cover, and cook until the spinach wilts, about 3 minutes. Return the ground pork to the pan and cook 1 more minute, then remove from heat. Let cool a bit before pouring into the pre-baked pie pan.
In a mixing bowl or large measuring cup, whisk together the eggs and coconut milk. Pour over the pork and add your cherry tomatoes to the top. Bake for about 25 minutes, or until the center is set. Allow the quiche to sit at room temperature for 10 minutes before slicing and serving.