Become a Member and receive 10% Off all Products & Download all Digital Books FREE. Join Now!
Get free standard shipping on orders over $250

Save  20% Now + Free Shipping + a Free Copy of the Fast Metabolism Diet Book on the Fast Metabolism Diet Success Program Learn More

Blog Sidebar

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More

Heal the Metabolism and Begin the Recovery Process from Unhealthy Dieting with my Sweet Potato Hash Brown Quiche

Posted on

Print

Heal the Metabolism and Begin the Recovery Process from Unhealthy Dieting with my Sweet Potato Hash Brown Quiche

A very important thing I want you to start thinking about, even before you begin your plan, is that if you want to repair your metabolism and reverse the cascade of metabolism-slowing biochemical events caused by stress and chronic dieting, you are going to have to start with one fundamental change: you are going to have to make nice with food again. Your metabolism wants and needs this. It’s the way your body is designed to work. So I need you to remember how your body is meant to respond to food.

Each time you ingest food, a series of biochemical reactions take place. Your body learns what these biochemicals are, so that when you smell, touch, or just see food, your body responds in a specific, learned way and begins responding before you even begin eating. But chronic dieters try to separate themselves from food. They’ve developed such a negative relationship with food that they’ve lost all sense of what a healthy relationship with it can be like. I like to say it is the ultimate love affair. It also embodies the true meaning of “till death do us part,” because without food you will not have life. And without healthy food, it is darn near impossible to have a healthy life.

Start on your path to health and wellness and fall in love with this savory Sweet Potato Hash Brown Quiche. Your taste buds will thank you! 

Sweet Potato Hash Brown Quiche

Phase 3 | Serves 5 
Prep time: 50 minutes | Total time: 1 hour 35 minutes

INGREDIENTS

For the crust:

  • 1 1/2 pounds sweet potatoes
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons olive or coconut oil, divided

For the filling:

  • 1 tablespoon olive oil
  • 2/3 cup chopped onion
  • 2/3 cup diced red bell pepper
  • 5 asparagus spears, trimmed and chopped into 1-inch pieces
  • 4 eggs
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon arrowroot
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon black pepper
  • 2 handfuls fresh baby spinach
  • 4 ounces cooked, crumbled nitrate-free turkey bacon or sausage

DIRECTIONS

Make the crust:

  1. Peel and coarsely shred the sweet potatoes.
  2. Place them in a bowl, cover with water, stir, and then drain in a colander.
  3. Repeat rinsing and draining two or three times until the water runs clear.
  4. Press out as much water as you can. Line a salad spinner with paper towels; add the sweet potatoes and spin (or pat dry with paper towels). Repeat, if necessary, until the sweet potatoes are dry.
  5. Transfer the sweet potatoes to a large bowl and toss with the sea salt and black pepper.
  6. In a 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat.
  7. Spread the potatoes evenly in the skillet, pressing with the back of a spatula to form a cake.
  8. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp (reduce the heat if necessary to prevent burning, and check often by sliding a flexible spatula under the edge to take a peek).
  9. Place a baking sheet or cutting board over the top of the skillet.
  10. Carefully invert the skillet to transfer the potatoes to the baking sheet.
  11. Add the remaining 1 1/2 tablespoons of oil to the skillet.
  12. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down.
  13. Cook about 8 minutes more or until the bottom is golden brown.
  14. Use the baking sheet to transfer hash browns to a 9-inch pie dish, pressing the hash browns into the bottom and up the sides of the pan.

Make the filling:

  1. Preheat the oven to 350 degrees.
  2. Heat the oil in a large skillet (you can use the same one from the crust) and sauté the onion, bell pepper, and asparagus for 5 minutes, or until the onions are translucent and the asparagus is cooked.
  3. Remove from the heat.
  4. In a large bowl, whisk together the next nine ingredients (eggs through black pepper).
  5. Stir in the sautéed vegetables, fresh spinach, and cooked bacon or sausage.
  6. Pour the filling into the crust and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the quiche from the oven, allow it to set for at least 5 minutes, and then slice and serve.

 

Did You Know?


 

Make sure you find out more about our Fast Metabolism Diet Success Bundle.

Use your 10% Membership Discount on Fast Metabolism Diet Success Bundle now!

 

 

 

I am excited to see you taking control of your health!

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More