Bacon Cheddar Quiche with Sweet Potato Crust
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.
This post is part of my partnership with Milk Means More.
You guys know I’m pretty loyal to my mom’s cornmeal crust when it comes to quiche. The crispy texture of it is perfect for a rich quiche. But sometimes I do stray from the usual and try something new. 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 adore the flavor of sweet potatoes. And dare I say, it’s easier than making a traditional crust?
If you don’t have a mandoline, it will be slightly more time consuming, but it’s pretty forgiving. (But PS, buy a mandoline. It’s such a great tool to have in your kitchen!) Cooking Light has a great video that shows the general technique for putting this crust together – but like I mentioned, it’s pretty easy and quite forgiving. Once you pour the quiche egg mixture in, the eggs act as glue and hold the crust together nicely.
I like to keep the flavors of this bacon cheddar quiche pretty classic to let everything shine. It reminds me a bit of my egg white breakfast bake, with the sweet potatoes and spinach. For this recipe, I include salty bacon, and rich sharp cheddar cheese which I sprinkle on top. The cheese forms a great top crust to the quiche (if I’m being honest, it’s my favorite part).
PS: I garnish this 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.
PPS: If you’re looking for more breakfast and brunch ideas, you can find tons in my breakfast archives or on Milk Means More’s website.
Looking for more egg dishes?
I love egg dishes because, while they are great for breakfast, they also make fantastic lunches or meatless main dishes for dinner. Egg dishes can usually be prepared ahead so they are a great meal prep idea, as well.
- Roasted broccoli and cheddar quiche
- Turkey sausage and asparagus quiche
- Heirloom tomato and polenta quiche
- California breakfast wrap (with avocado)
- Cornbread and sausage quiche by Melissa’s Southern Style Kitchen
- Everything bagel breakfast casserole by Well Plated
Bacon Cheddar Quiche with Sweet Potato Crust
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!
Ingredients
- Nonstick cooking spray
- 2 medium sweet potatoes
- 6 ounces center cut bacon, cut into small pieces
- 1/2 cup diced onion (about 1 small yellow onion)
- 6 ounces baby spinach
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- 1/2 cup (2 ounces) grated extra sharp white cheddar cheese
- 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 side of crust, 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 (you want it 5-7 layers thick). Spray again with nonstick cooking spray or olive oil spray.
- Bake sweet potato crust for 20 minutes at 350F°
- Meanwhile, fry bacon pieces in a large skillet over medium heat until browned and crispy. Remove bacon pieces 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 1-2 minutes, and then stir until spinach is wilted.
- Whisk eggs and milk in a bowl with salt and pepper until combined.
- When crust is pre-baked, remove from oven, increase oven temperature to 400°F.
- Carefully fill crust with spinach mixture. Sprinkle bacon on top of spinach and cheese on top of the bacon. Pour egg mixture over spinach, bacon and cheese. If you have too much egg mixture, discard (this will depend on the size of your pie plate and how deep you made your crust).
- Bake at 400°F for 25 minutes or until eggs are set in the middle. Cool slightly (5 minutes) before slicing and serving.
Notes
- For a crispy cheddar top crust, sprinkle more cheddar on the top of the quiche before baking.
Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 166mgSodium: 535mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 15g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Honestly, I’m not sure he’s tried this yet! I usually devour it all for lunches and breakfasts. Sorry Ben.
Changes I would make: None are necessary but I can’t wait to fill sweet potato crusts with all sorts of fillings.
Difficulty: Moderate
Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
27 Comments on “Bacon Cheddar Quiche with Sweet Potato Crust”
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!
This is absolutely gorgeous! I don’t eat a lot of potatoes these days, but when I do, sweet potato is my choice. I love everything about this recipe and I love your video!
Thank you, Shelby!
I love adding sweet potato to dishes! The crust sounds yummy!
Rachel, I just made your quiche this morning and this recipe is by far one of the best quiches I have ever made. I wasn’t sure if the sweet potato crust was going to turn out, but it adds so much more favor. I also didn’t have onions and I like spicy foods, so I added jalapenos to it instead. The only issue that I had, was that I had to add about 10 more minutes to the cooking time because the middle wouldn’t cook all the way through. But EXCELLENT job with this! I will be sharing this with my friends and co-workers. :)
Oh I’m so happy to hear that, Toni! This comment made my day! Loving the jalapeno addition!
Have you ever made this in advance and re-heated? What about freezing it?
I have reheated leftovers for breakfast but not the entire thing. I don’t think it would freeze well, potatoes typically don’t freeze super well and it would probably get a little watery. I hope you love it!
I made a variation of this for dinner. I had to use soy instead of reg. milk but still turned out fine. I didn’t use bacon but added cooked breakfast sausage and b/c I can’t have dairy did not add cheese. It was very good!!! I realized I didn’t add as many pieces of sweet potato as recipe and next time I will be sure to add more. So good. Thanks.
So glad you liked it! Thanks for taking the time to come back and leave a comment about your experience and changes! :)
I love this recipe so so much! I have made tons of recipes for my boyfriend over the years and this is the ONE recipe he always asks for. Well done!
So glad you btoh like it so much! Thanks for taking the time to come back and leave your feedback!
I was a bit skeptical about the sweet potato crust (don’t get me wrong I love sweet potatoes) but my husband and I had this last night for dinner and we both decided it was a KEEPER (our slang for a meal we would eat again) Thanks for the great recipe.
Oh I’m so glad to hear you liked it! It makes me so happy that it was a keeper for you guys! Thanks for taking the time to come back and let me know.
oh my god Rachel, this looks amazing!!!! I’m currently scouring for brunch dishes for the weekend and this just jumped to the top of my list xo
Not only does this sound incredible, but WOW-the photos are gorgeous! :)
Thank you SO much!
That sweet potato crust looks fabulous!
Thanks Medha!