Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
User Reviews
4.2
975 reviews
Good
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
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Shredded sweet potatoes are a great alternative to the calorie heavy pie crust in this Spinach, Bacon, Cheese Quiche with Sweet Potato Crust.
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Ingredients
Sweet Potato Crust
- 3 1/2 cups shredded sweet potatoes
- 1 egg white
- 1 tablespoon flour use gluten-free flour or cornstarch if needed
- 2 teaspoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Quiche Filling
- 4 slices of bacon
- 2 green onion sliced thin
- 2 1/2 cups baby spinach
- 5 eggs
- 2 egg whites
- 3/4 cup low fat milk
- 3/4 cup shredded Gruyere or Swiss cheese
- 1/2 cup shredded sharp cheddar cheese
- Kosher salt and fresh ground black pepper to taste
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Instructions
Sweet Potato Crust
- safe skillet with cooking oil.
- Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
- Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.
- Place the sweet potatoes back in the bowl, add in the oil, egg white, flour, salt and pepper and toss until coated.
- Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and add in the quiche filling.
Quiche Filling
- Lower the oven temperature to 375 degrees.
- Heat a 9 inch cast iron skillet or other ovenproof skillet over medium heat.
- Use kitchen scissors or a knife to cut the bacon into bite sized pieces and add them to the heated skillet.
- Cook the bacon until crisp then drain it on a plate lined with paper towels.
- Remove the excess grease from the skillet, but don't wipe clean.
- Add the green onions and spinach to the skillet and sauté until the spinach is wilted.
- Remove the spinach and onions from the skillet and onto the plate with the bacon.
- Once the spinach has cooled enough to handle, squeeze out any excess liquid.
- In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.
- Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.
- Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Nutrition Information
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Calories
483kcal
(24%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
Cholesterol
184mg
(61%)
Sodium
906mg
(38%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 184mg | 61% |
| Sodium | 906mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
975 reviews
Good
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