Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
User Reviews
4.2
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
Description
The crust is made by shredding sweet potatoes, rinsing to remove excess starch, and squeezing out moisture before tossing them with egg white, flour, olive oil, salt, and pepper. This mixture is pressed into a skillet and baked until golden and set, forming a sturdy and flavorful base that differs from conventional pastry crusts.
The filling combines cooked, crisp bacon pieces with sautéed green onions and baby spinach, mixed with a custard of eggs, milk, and shredded cheese. Gruyere and sharp cheddar provide a rich, melty, and mildly tangy note complementing the smoky bacon and earthy spinach.
After pre-baking the crust, the filling is added and baked until set, creating a quiche with a slightly firm yet creamy texture inside a soft, sweet crust. This dish can serve as a hearty brunch, lunch, or light dinner option, balancing protein, vegetables, and flavorful cheeses.
Ingredients
Sweet Potato Crust
- 3 1/2 cups sweet potato shredded
- 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 black pepper fresh ground
Quiche Filling
- 4 lices Bacon
- 2 green onion sliced thin
- 2 1/2 cups baby spinach
- 5 egg
- 2 egg white
- 3/4 cup milk low fat
- 3/4 cup gruyere cheese shredded, or Swiss cheese
- 1/2 cup cheddar cheese shredded sharp
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.2
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