Artichoke Quiche Bites with Sweet Potato Crust
- 1/2 medium sweet potato, sliced into 1/8-inch slices (optional)
- 2 T. olive oil, divided
- 1/2 cup onion, chopped
- 4 garlic cloves, minced
- 1 14-oz. can artichoke hearts (I use Trader Joe’s)
- 6 eggs
- 1 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 1/4 t. sea salt
- 1/8 t. pepper
- 1/4 t. garlic chili paste
- The sweet potato crust is optional. If making it, preheat oven to 400. Spray an 8×8-inch baking dish with one tablespoon olive oil (or use a pastry brush to grease pan with olive oil). Line slices of sweet potato overlapping on bottom of dish (don’t worry about going up the sides) and spray again with olive oil, or brush more onto slices. Bake for 15 minutes. If skipping the crust, simply spray the dish with olive oil and proceed to next step.
- While sweet potato “crust” is baking, heat remaining one tablespoon of olive oil and sautee onion and garlic until transluscent and slightly browned. Cool slightly.
- In a medium bowl, whip eggs well with fork until frothy. Add onion and garlic mixture, artichokes, cheeses, and seasonings to eggs. Stir well. Pour egg mixture into pan, over baked sweet potato crust, if using.
- Lower oven temperature to 350 and bake for 20 minutes, or more as needed until firmly set and slightly brown around edges. Cool and cut into 1 or 2-inch squares for an appetizer or larger squares if serving as a main dish. Serve at room temperature.
These artichoke quiche bites are delicious, portable, gluten-free and low-carb (without the optional sweet potato crust). They are also versatile–eat them for breakfast, as a snack or appetizer, or as a vegetarian main dish.