Recipe Overview
Why you’ll love it: If you haven’t made a quiche with a sweet potato crust, it’s time to give it a try! This bacon cheddar quiche is a healthier alternative to a traditional quiche, plus it packs more flavor. If you love quiche but want to make it more nutritious and/or gluten-free, this quiche with sweet potato crust is the perfect solution.
How long it takes: just over an hour
Equipment you’ll need: mandoline or large sharp knife, pie dish, skillet
Servings: 8
You guys know I’m pretty loyal to my mom’s cornmeal crust when it comes to quiche. The crispy texture is perfect for a rich quiche. However, I’m always looking for ways to make my recipes a bit healthier.
I’ve been seeing the idea of a sweet potato crust floating around Facebook and the internet and I knew I had to try it. I love the idea of a healthier and gluten-free version of quiche, plus I’m crazy about sweet potatoes. And dare I say, it’s easier than making a traditional crust?
If you don’t have a mandoline, it might be slightly more time consuming, but I’d definitely advise you to buy a mandoline, and not just for this recipe. A mandoline is such a great tool to have in your kitchen!
Bacon Cheddar Quiche
Not as rich as a quiche made with pastry. Quiche alway seems like a bit of a splurge with the pastry crust because after all, pastry is usually made with butter and white flour. You’ll love that the crust in this quiche is made with sweet potatoes, making it nutritious instead of merely adding calories and fat. Another bonus is that sweet potatoes are tasty, too!
Adaptable. You can adapt this recipe to include any quiche filling you enjoy. Make this recipe vegetarian by omitting the bacon. Try Swiss cheese or another favorite cheese instead of sharp cheddar. Substitute other vegetables for the spinach. Use egg whites instead of whole eggs.
Reheats well. I love this quiche because it’s so great leftover. Make a quiche (or two!) on the weekend and you’ll have breakfast or lunch covered for most of the week. Each slice contains a good amount of protein (13 grams) and is less than 200 calories.
I garnished the quiche with fresh chives because my chive plant is always out of control and I love the mild onion/garlic taste (but the chives are totally optional).
Refrigerate/Freeze: Allow quiche to cool to room temperature. Refrigerate in a covered container for up to 4 days or freeze for up to 3 months.
Reheat: Gently reheat the baked quiche in the microwave with 50% power until warmed through.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #43. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Breakfast Recipes
Bacon Cheddar Quiche with Sweet Potato Crust
Ingredients
- 2 medium sweet potatoes
- 6 ounces center cut bacon, cut into small pieces
- ½ cup diced onion (about 1 small yellow onion)
- 6 ounces baby spinach
- 6 large eggs
- ½ cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup grated extra sharp cheddar cheese (about 2 ounces)
- chives for garnish, optional
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray.
- Peel sweet potatoes and slice very thinly, using a mandoline if possible. Layer sweet potatoes into pie plate, overlapping to completely cover the bottom of the pie plate. To create sides, trim the sweet potato slices so they are flat on one side and continue to line the edges of the pie plate, overlapping slices. Continue this process until the pie plate is completely covered, 5 to 7 layers thick. Spray again with nonstick cooking spray or olive oil spray.2 medium sweet potatoes
- Bake sweet potato crust for 20 minutes.
- Meanwhile, fry chopped bacon in a large skillet over medium heat until browned and crispy. Remove bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in pan. Keeping heat on medium, add onion to bacon grease and cook until translucent. Add spinach, cover for 1 to 2 minutes, and then stir until spinach is wilted.6 ounces center cut bacon, cut into small pieces, ½ cup diced onion, 6 ounces baby spinach
- In a medium-sized bowl or large measuring cup, whisk eggs and milk with salt and pepper until well-combined.½ cup whole milk, ¼ teaspoon kosher salt, 6 large eggs, ¼ teaspoon freshly ground black pepper
- When crust is pre-baked, remove from oven; increase oven temperature to 400°F.
- Carefully arrange the spinach/onion mixture in the crust. Sprinkle cooked bacon on top of spinach; add the cheese in an even layer. Pour the egg mixture over spinach, bacon and cheese. If you have too much egg mixture, discard or save to make scrambled eggs later. The amount you need will depend on the size of your pie plate and how thick you made your crust.½ cup grated extra sharp cheddar cheese
- Bake at 400°F for 25 minutes or until eggs are set in the middle. Cool for 5 minutes before slicing and serving.
Notes
- Pro tip: For a crispy cheddar top “crust”, sprinkle additional shredded cheddar cheese on top of the quiche before baking.
- Vegetarian: Omit bacon, fry onions and spinach in 1 tablespoon olive oil.
- More variations: You can choose alternative fillings. Instead of bacon, try ham or sausage. Different vegetables can be used as well, such as asparagus, broccoli, mushrooms, and so on.
- Storage & reheating: Cool completely before storing. Leftover quiche should be refrigerated in a covered container. It will keep for up to 4 days or frozen for up to 3 months. To reheat, microwave at medium power until heated through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Delicious! Made this tonight. Followed directions. Made a few flavor changes only because I had them available. Added Goat cheese and yellow sharp cheddar. A bit of Thyme and Garlic powder. Was a hit with my husband. We had it for dinner. Perfect one dish meal.
It looks perfect, thanks for sharing! I’m glad you liked it!
This was delicious!! And it’s the first time where the finished product actually looked just like the pic! Thanks so much for sharing the recipe .
So glad to hear it – that’s always a bonus. Thanks for taking the time to leave a comment!
Made this today to eat later. Subbed out a few items due to pantry availability. Smells delicious and looks great is there a way to post a picture?
You can share a photo on Pinterest, Instagram, or Facebook (tag me @rachelcooksblog and use the hashtag #rachelcooks), but unfortunately there’s no way of sharing a photo here on my website. I hope you love the quiche!
I loved the sweet potato crust on this quiche! So healthy and great tasting!
This was fantastic! I own/run a B&B on the Eastern Shore of Maryland and I know my guests are truly going to enjoy this. What was nice was also that even when I had a guest that didn’t eat bacon, I was able to leave the bacon off one side of the dish and it kept/worked well :)
One question for you: have you tried making the crust ahead of time? Just looking for time-saver steps. Perhaps cut/prep the crust but not bake it if baking it isn’t going to work doing the day before?
This is definitely a big hit here at the Inn – thanks for sharing!
So happy to hear you liked it! Bonus is that it’s gluten-free, too!
I have not tried making the curst ahead of time…let me know if you give it a go!
Made this tonight with some sausage, spinach, onion and cheddar. Absolutely delicious. Maybe had 2-3 layers of sweet potato at 1/8” and cooked it for 25 mins. Before adding the rest, but it was worth the effort. Delicious and pretty too. You do need a mandolin.
So glad you liked this recipe, Pat! Thanks for taking the time to come back and leave a comment!