Bacon Cheddar Quiche plus Sweet Potato Crust

At a glance

What stands out: 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 reliable 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 we're pretty loyal to our mom’s cornmeal crust when it comes to quiche. The crispy texture is reliable for a rich quiche. However, we're always looking for ways to make our recipes a bit healthier.

If you don’t have a mandoline, it might be slightly more time consuming, but we'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. We 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.

We garnished the quiche with fresh chives because our chive plant is always out of control and we love the mild onion/garlic taste (but the chives are totally optional).

Keeping leftovers

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 our Meal Plan #43. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

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• Yield: 8
• Prep: 15 minutes
• Cook: 55 minutes
• Total: 1 hour 10 minutes

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

Method

1. Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray.
2. 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.
3. Bake sweet potato crust for 20 minutes.
4. 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.
5. In a medium-sized bowl or large measuring cup, whisk eggs and milk with salt and pepper until well-combined.
6. When crust is pre-baked, remove from oven; increase oven temperature to 400°F.
7. 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.
8. 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.

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.