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.
Why you’ll love it: 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
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!
About This Bacon Cheddar Quiche
- It’s 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 healthy sweet potatoes. This crust adds so much nutrition instead of merely calories and fat.
- The recipe is versatile. Any quiche filling can be added to the sweet potato crust. You can easily 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.
- This quiche reheats well. 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).
Storage & Reheating Tips
- Refrigerate: Allow quiche to cool to room temperature. Refrigerate in a covered container for up to 4 days.
- Reheat: Gently reheat the baked quiche in the microwave with 50% power until warmed through.
Interested in a weekly meal plan (it’s free!) that includes this quiche 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!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
- Nonstick cooking spray
- 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
- ½ cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 large eggs
- ½ cup (2 ounces) grated extra sharp cheddar cheese
- chives for garnish, optional
- 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, 5 to 7 layers thick. Spray again with nonstick cooking spray or olive oil spray.
- Bake sweet potato crust for 20 minutes.
- 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 to 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/onion mixture. Sprinkle cooked bacon on top of spinach; add a layer of cheese. 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 for 5 minutes before slicing and serving.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.