Golden Sweet Potato Quiche with Bacon and Cheddar

• 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)
• fresh chives for garnish, optional

1. Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick cooking spray, ensuring good coverage.
2. Carefully peel the sweet potatoes. Using a mandoline slicer is highly recommended for achieving perfectly thin, uniform slices (approximately ⅛-inch thick). If using a sharp chef’s knife, take extra care to slice as thinly and evenly as possible. Begin layering the sweet potato slices in the prepared pie plate, overlapping them slightly to completely cover the bottom. To form the sides of the crust, trim some sweet potato slices so they have a flat edge. Continue to line the edges of the pie plate, overlapping slices, building up 5 to 7 layers thick for a sturdy crust. Once complete, spray the entire sweet potato crust lightly again with nonstick cooking spray or a fine mist of olive oil. This helps with browning and prevents sticking.
   2 medium sweet potatoes
3. Place the pie plate with the sweet potato crust into the preheated oven and bake for 20 minutes. This pre-baking step is crucial for ensuring the crust becomes tender and slightly caramelized before the filling is added.
4. While the crust is pre-baking, prepare your delicious filling. In a large skillet, fry the chopped center-cut bacon over medium heat until it becomes beautifully browned and crispy. Once cooked, use a slotted spoon to transfer the crispy bacon pieces to a plate lined with paper towels to drain excess fat. Leave about 1 tablespoon of bacon grease in the skillet. Reduce the heat slightly if needed, then add the diced onion to the reserved bacon grease and cook until it becomes translucent and softened, about 5-7 minutes. Add the baby spinach to the skillet, cover it for 1 to 2 minutes to allow it to wilt quickly, then stir until all the spinach is fully wilted. Remove from heat.
   6 ounces center cut bacon, cut into small pieces, ½ cup diced onion, 6 ounces baby spinach
5. In a medium-sized mixing bowl or a large measuring cup with a spout (for easy pouring), crack the large eggs. Add the whole milk, kosher salt, and freshly ground black pepper. Whisk the mixture vigorously until all ingredients are thoroughly combined and the eggs are light and frothy.
   ½ cup whole milk, ¼ teaspoon kosher salt, 6 large eggs, ¼ teaspoon freshly ground black pepper
6. Once the sweet potato crust has finished its initial 20-minute bake, carefully remove it from the oven. At this point, increase your oven temperature to 400°F (200°C).
7. Now, it’s time to assemble the quiche. Evenly spread the spinach and onion mixture across the bottom of the pre-baked sweet potato crust. Generously sprinkle the crispy, cooked bacon over the spinach layer. Next, distribute the grated extra sharp cheddar cheese in an even layer over the bacon. Finally, slowly and carefully pour the whisked egg and milk mixture over all the layers of spinach, bacon, and cheese. It’s important not to overfill your pie plate. If you find you have a small amount of egg mixture remaining, you can discard it or save it for a quick scramble later. The precise amount needed can vary slightly depending on the depth and size of your specific pie plate and the thickness of your sweet potato crust.
   ½ cup grated extra sharp cheddar cheese
8. Return the quiche to the oven, now heated to 400°F (200°C), and bake for 25 minutes. The quiche is done when the eggs are fully set in the center (a slight jiggle is okay, but it shouldn’t be liquid). To check, you can gently insert a knife into the center; if it comes out clean, it’s ready. Once baked, remove the quiche from the oven and allow it to cool for at least 5 minutes before slicing and serving. This resting period allows the quiche to set further, making for cleaner slices and a better texture. Enjoy this wonderfully flavorful and healthy sweet potato crust quiche!

• Pro Tip for a Crispy Cheese Topping: For an extra layer of flavor and a delightful crispy texture, consider sprinkling an additional ¼ cup of shredded cheddar cheese directly on top of the quiche during the last 10 minutes of baking. This creates a beautiful, golden-brown crust of melted cheese that adds another dimension of deliciousness.
• Making it Vegetarian: To effortlessly transform this recipe into a satisfying vegetarian quiche, simply omit the bacon. When preparing your filling, sauté the diced onions and baby spinach in 1 tablespoon of olive oil instead of bacon grease. The savory flavors of the vegetables and cheese will still shine through, making for a delightful meat-free meal.
• Creative Filling Variations: The sweet potato crust is incredibly versatile, inviting you to experiment with a wide array of fillings. Instead of bacon, you could try diced cooked ham for a classic touch or crumbled breakfast sausage for a heartier option. For vegetable lovers, the possibilities are endless:
  • Asparagus: Blanch or lightly sauté fresh asparagus spears before adding them.
  • Broccoli: Small broccoli florets, steamed or roasted, work wonderfully.
  • Mushrooms: Sautéed sliced mushrooms (cremini, shiitake, or button) add an earthy depth.
  • Bell Peppers: Diced red, yellow, or green bell peppers bring color and a sweet crunch.
  • Caramelized Onions: A slow-cooked, sweet caramelized onion base can replace the quick-sautéed version for a richer flavor.

  Feel free to mix and match your favorite ingredients to create a personalized quiche every time!

• Optimal Storage & Reheating: To maintain the best quality, always allow your quiche to cool completely to room temperature before storing. Leftover slices should be stored in an airtight container in the refrigerator, where they will remain fresh for up to 4 days. For longer preservation, quiche can be frozen for up to 3 months. To reheat, microwave individual slices at medium power (50%) until thoroughly warmed through to prevent the eggs from becoming tough. For a crisper crust, reheat in a preheated oven at 300°F (150°C) for 10-15 minutes.

Nutrition Facts