I’m super excited to share this recipe with you! Quiche is one of my favorite things to make for brunch or at the beginning of the week for easy breakfasts. What makes this quiche so great is the jicama crust! Did you know jicama is a great sub for white potatoes? I absolutely love eating it cold in salads but when cooked it takes on a similar taste and consistency as white potatoes. I think it’s a great addition to change things up a bit especially if you are Paleo or following autoimmune protocol and need a change from sweet potatoes.
Jicama is high in phyto-nutrients, fiber, vitamin C as well as some B vitamins such as thiamin, foliate and riboflavin. They also contain magnesium, copper and iron. They are amazing sliced up and eaten as a chip alternative with guacamole and salsa or chopped in a salad. They pair well with other veggies as well as fruit and they are also great cooked! Next time you are at the store pick up a few and get creative! Enjoy!
Here is the recipe for my jicama quiche crust.
- 1 small leek sliced
- 1 small container of mushrooms sliced
- ½ container of basil chopped
- 8-10 eggs depending on pan size
- 2 Tbsp melted ghee
- ⅓ cup full fat coconut milk
- 2 tsp olive oil for cooking leeks and mushrooms
- 1 tsp celtic or sea salt
- 1 tsp cracked pepper
- Slice leek and mushroom.
- Slice basil.
- In a pan add 1tsp olive oil and saute leeks for 10 min or until slightly brown.
- In the same pan add 1tsp more of olive oil if needed and saute mushrooms until all water is released about 5 min. To save time you can cook the leeks and mushrooms at the same time in different pans.
- Crack 8-10 eggs into a bowl or your blender. I like to use a blender because I feel like the eggs get extra fluffy this way.
- Melt ghee.
- Add melted ghee, coconut milk, salt and pepper to eggs and blend for 15 seconds or until well mixed.
- Add cooked leeks and mushrooms to eggs along with basil. I keep a small amount of extra leeks, mushrooms and basil to go back in and add to the top to make it look pretty but this is totally optional.
- Pour egg mixture onto Jicama Crust.
- Cook for 20 min at 425 or until eggs are fully set. You can check by putting a toothpick or knife in the center. If it comes off clean its finished if there is egg residue cook a few more minutes.
- Let stand to cool down for 10 min before cutting.
Hi fellow Katie! Am I right in understanding that I should cook the quiche crust by itself first, and then cook it further with the ingredients? This looks fabulous!!
Hi Katie! Thanks for asking! Yes, you are correct. You want to bake the crust first and then put in the fillings. I assume you are referencing the crust recipe but if not you will find a link in pink within this post. Let me know if you have any issues! Hope you enjoy!
This was amazing!! I baked the crust as you advised and we were so happy with the quiche! My husband has a variety of grain and nut sensitivities, so this was the first quiche he has had in YEARS! I loved it. The jicama still had a bit of sweetness to it, so I bet it would be great for other baking uses. Thanks for sharing!!
Hi Katie! I’m so glad it worked out for you and that your hubby was able to enjoy his first quiche in a long time. I have been working on a few other things using jicama so hope to have other recipes in the future. Thanks so much!
… So I made it again tonight! This will definitely be on heavy rotation in our house. Thank you again!!
I’m so glad to hear it! Thank you again for your comments and feedback!