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French Tomato, Tuna, & Mustard Quiche (paleo, GF)
1 1/2- 2
medium sweet potatoes
, peeled and sliced relatively thin
(I use Kroger Horseradish Mustard bc its Paleo)
can of tuna
(I love Wild Planet because there are no soy products inside)
canned coconut milk
(I like Goldenstar and Savoy because they don't have any preservatives)
of dried basil
of 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
silicone 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!
Dominique | Perchance to Cook