French Tuna and Tomato Quiche with a Potato Crust

5 from 1 vote

A french style quiche with tuna, tomato, and mustard makes a nice change for a paleo breakfast quiche.

Prep Time20

Cook Time1

Total Time1

Course: Breakfast

Cuisine: French

Servings:

2 medium sweet potatoes peeled and sliced relatively thin
1 Tbs olive oil
3 Tbs mustard
one 5 ounce can of tuna (I love Wild Planet because there are no soy products inside)
¼ cup canned coconut milk or almond milk
5 eggs
½ tsp salt
½ tsp pepper
1/2 tsp dried basil
1 cup sliced cherry tomatoes

Preheat the oven to 400 degrees.
Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a basting brush. Bake the sweet potato crust for 20 minutes.
Once the 20 minutes is up, let the sweet potato crust cool for 5 minutes. Reduce the oven heat to 375 degrees.
Top the sweet potato crust with a layer of mustard. Evenly distribute 3 Tbs of mustard to the sweet potato crust and spread it around with a rubber spatula. (It doesn't have to be perfect).
Put the tuna into a bowl and mash it with a fork until it crumbles. Then, sprinkle the tuna on top of the layer of mustard.
In a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and basil together in a bowl with a whisk. Add the cherry tomatoes and mix.
Pour the egg mixture on top of the tuna.
Put the whole thing into the oven for 40 minutes. Let the quiche sit for 5-10 minutes. Slice and Enjoy!