Bacon + Veggie Quiche with Sweet Potato Crust
Who needs pastry crust when you can use nutrient dense shredded sweet potatoes to make a quiche crust? This Bacon + Veggie Quiche is healthy, easy to whip-up, loaded with vegetables, and your next favorite brunch!
About 3 months ago I started to eat a gluten free, dairy free, grain-free diet in an effort to cure some skin issues I have struggled with. The meal that I was most challenged by was breakfast. I was so happy to have created this gem. It’s great for a Sunday brunch or an easy breakfast to prep in advance for the week to come.
Mix up the vegetables if you’d like to fit your preferences, or use what ever you already have in your fridge. I love goat cheese and it fits into my diet, however, cheddar or feta would be tasty as well.
A few tips and tricks…
Line the bottom of the pan with parchment paper. Trace the size of the pan onto the paper, and cut accordingly. Doing so will allow every tasty morsel of the sweet potato crust to easily come up when you grab a slice.
To meal prep: This prepared quiche will maintain it’s freshness for up to 7 days in your fridge, covered.
To reheat: The best way to reheat your quiche is to preheat your oven to 375 and bake for 10-12 minutes. If you are in a hurry the microwave will work, however the crust will become a little mushy.
Pre-cooking the crust will ensure a crispy perfectly cooked crust.
This year I prepared this quiche for Easter Sunday, I loved it so much, I just keep making it. It’s so good! You really can’t beat the feeling of walking into your kitchen on a weekday morning and knowing you have a tasty prepared breakfast waiting for you.
Bacon + Veggie Quiche with Sweet Potato Crust
Ingredients
- Crust:
- 2 each Sweet potatoes, ~medium sized
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 each Egg
- Filling:
- 11 each Eggs
- 1 1/2 cups Arugula
- 1/2 each Red onion, diced
- 1 each Bell pepper, diced
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 5 each Cooked bacon, chopped
- 1/4 cup Crumbled goat cheese
Instructions
- Preheat oven to 425 degrees.
- Rinse sweet potatoes and shred.
- Use either a pie pan or a springform pan. Line the bottom of the pan with a round of parchment paper. Lightly grease the pan using avocado oil spray.
- To make the crust, combine the shredded sweet potatoes, onion powder, garlic powder, salt, pepper, and egg. Mix well.
- Transfer shredded sweet potatoes to the pan, firmly and evenly press and spread the sweet potatoes out, creating a small edge up on the pan.
- Bake at 425 degrees for 20 minutes to set the crust.
- Drop oven temperature to 375 degrees.
- To make the filling; combine eggs, onion, bell peppers, salt, pepper, and bacon.
- Spread arugula out in a pan on top of the prepared crust.
- Pour egg mixture on top of arugula, then crumble goat cheese on top of egg filling, evenly distributing the cheese.
- Bake for 25-30 minutes or until the center of the quiche is set.
Notes:
- The easiest and fastest way to shred sweet potatoes is by using your food processor with the shredder attachment, if you don’t have that available, use a cheese grater.
- If you are using a springform pan, wrap it in foil before baking. That way if the pan doesn’t have a perfect seal, it won’t make a mess in your oven. I prefer to use the springform pan, it makes a larger quiche, more room for all the activities (veggies!). ;)
Nutrition Facts
Calories
250Fat (grams)
14Carbs (grams)
13Fiber (grams)
2Protein (grams)
17