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.
Servings: 8
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.
Video
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.
Nutrition
Serving: 1slice | Calories: 174kcal | Carbohydrates: 14g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 651mg | Potassium: 405mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10308IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 2mg
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