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Ingredients
- 1 large sweet potato peeled and thinly sliced
- 1 tbsp olive oil
- sea salt + pepper
- 6 oz nitrate-free bacon cut into small pieces
- 1/2 white onion diced
- 3 cloves garlic minced
- 6 oz fresh spinach roughly chopped
- 5 large eggs
- 1 cup unsweetened almond milk
- 3 oz feta or goat cheese (optional)
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 400 degrees F. Grease a 9-inch pie pan with 1/2 tbsp of olive oil and layer the thinly sliced potatoes in the pie plate, overlapping the slices to completely cover the bottom and sides of the pan. Drizzle layered sweet potatoes with 1/2 tbsp of olive oil and sprinkle with sea salt and pepper. Bake sweet potato crust for 15 minutes.
- While the crust bakes, sauté the bacon in a large skillet until browned, about 5 minutes. Remove bacon from skillet and place on a paper towel. Reserve bacon grease (about 2 tbsp) and add onion. Sauté until translucent, add in garlic, and cook for another minute. Add spinach to the skillet and cook until wilted. Remove from heat.
- In a large bowl whisk together eggs and almond milk, season with salt and pepper. Top the baked sweet potato crust with spinach mixture, bacon, egg mixture, and sprinkle with cheese (optional). Bake for 20-25 minutes, or until eggs are set. Remove from the oven and let cool and set for 5-10 minutes prior to serving.
- For single servings, create mini-quiche using a muffin pan. Adjust cooking time accordingly.
I finally made this quiche I’ve been eyeing…. and I won’t wait long to make it again! It is (was 😉 ) delicious!!
Yay! So glad you enjoyed this recipe, Christine! 🙂
This might be my new favorite sisterhood recipe! So yummy!
Oh, that’s so good to hear! Glad you like this recipe, Candace! 🙂