Shredded sweet potatoes are a great alternative to the calorie heavy pie crust in this Spinach, Bacon, Cheese Quiche with Sweet Potato Crust. They add a touch of sweetness to this savory and hearty quiche!
On Monday I shared a sweet recipe, Gingerbread Dutch Baby with Cider Apples, for your Christmas morning breakfast and today I’m sharing a savory one. Spinach, Bacon, Cheese Quiche with Sweet Potato Crust is a must Christmas morning!
I made it through October, November and half of December only having to do a few of my runs on the treadmill. Luckily, none of them were my long Saturday run. However, it’s looking like my luck may run out. As of right now there is a chance of snow Saturday morning and the temperature when I go out to run will be a nice balmy 1 degree.
I dread having to do long runs on the treadmill every year. The boredom is almost more than I can handle. The first half of the run is usually the worst, by the second half I’ve kind of accepted it and stopped counting how many miles I have left. Luckily, there’s a TV in the basement so I can at least catch up on all the shows I’ve missed or put in a movie.
With any luck I’ll be able to run outside on Christmas morning. Every year since we moved to Colorado I haven’t been able to because we’ve had a big snow. I especially love running outside on holidays because there’s no cars out and it’s so quiet. Just me and the occasional wildlife sighting.
After the Christmas morning run, I’ll be making this quiche as part of our breakfast. My husband tends to sleep in whenever he has the opportunity, so I’ll have plenty of time to get everything prepared.
Can I Make the Quiche Ahead of Time?
The filling for the quiche can be made the night before and the sweet potatoes can be shredded and prepped. I wouldn’t advise assembling the quiche until morning so that the sweet potato crust stays crisp.
I loved using the shredded sweet potatoes as an alternative to pie dough for a couple reasons. First it’s lighter on fat and calories and it’s a vegetable, bonus! I also love the texture and bit of sweetness that it adds to the savory quiche. Pie crust often lacks flavor, but this sweet potato crust is full of it!
You’ll be adding a healthier, but extremely delicious alternative quiche to your breakfast table this year when you make this Spinach, Bacon, Cheese Quiche with Sweet Potato Crust!
More Baked Egg Dishes
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
- 4 slices of bacon
- 2 green onion, sliced thin
- 2 1/2 cups baby spinach
- 4 eggs
- 3 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
Sweet Potato Crust
- Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other oven proof 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.
- 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:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 483 Total Fat: 25g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 184mg Sodium: 906mg Carbohydrates: 39g Fiber: 5g Sugar: 13g Protein: 27g