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Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

December 16, 2016 by Danae 31 Comments

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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. They add a touch of sweetness to this savory and hearty quiche!

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!

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!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. 

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!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.

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!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!

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!

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Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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!

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
  • 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

Instructions

Sweet Potato Crust

  1. Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other oven proof skillet with cooking oil.
  2. Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
  3. Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.
  4. Place the sweet potatoes back in the bowl, add in the oil, egg white, flour, salt and pepper and toss until coated.
  5. Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
  6. Bake for 20-25 minutes or until golden.
  7. Remove from the oven and add in the quiche filling.

Quiche Filling

  1. Lower the oven temperature to 375 degrees.
  2. Heat a 9 inch cast iron skillet or other ovenproof skillet over medium heat.
  3. Use kitchen scissors or a knife to cut the bacon into bite sized pieces and add them to the heated skillet.
  4. Cook the bacon until crisp then drain it on a plate lined with paper towels.
  5. Remove the excess grease from the skillet, but don't wipe clean.
  6. Add the green onions and spinach to the skillet and sauté until the spinach is wilted.
  7. Remove the spinach and onions from the skillet and onto the plate with the bacon.
  8. Once the spinach has cooled enough to handle, squeeze out any excess liquid.
  9. In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.
  10. Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.
  11. Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
  12. 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
© Recipe Runner
Category: Breakfast

 

 

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Filed Under: Breakfast, Eggs Tagged With: bacon, Breakfast, brunch, Cheese, eggs, Gluten Free, quiche, spinach, sweet potatoes

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Reader Interactions

Comments

  1. Marye

    December 16, 2016 at 9:06 am

    I love quiche! This looks so delicious!
    Reply
  2. Nicci

    January 19, 2017 at 12:20 am

    for a gluten free alternative, which flour would be strong enough to bind the potato and not impact on the flavor.
    Reply
    • Diane

      November 19, 2017 at 7:06 pm

      I use cornstarch to thicken gravy. Might work on this recipe??
      Reply
  3. Susan Highfill

    June 29, 2017 at 8:12 pm

    This was absolutely amazing! Thanks so much for the great recipe :). I was intimidated to try the crust but it was so easy and turned out great!
    Reply
    • Danae

      June 30, 2017 at 11:21 am

      I'm so happy to hear it was a success for you and you enjoyed it Susan! Thanks for giving it a try.
      Reply
  4. Karen

    August 30, 2017 at 5:53 am

    OMG this was awesome! My 17 yr old daughter was a bit leary about the crust but claimed she couldn't taste the sweet potatoes. She loved it! This is definitely a keeper...super easy, flavorful and healthy. Thanks!
    Reply
    • Danae

      August 31, 2017 at 1:05 pm

      I'm so glad you guys liked it Karen! As soon as the weather cools off I'll be making it again!
      Reply
  5. Megan

    September 22, 2017 at 9:39 am

    Was the sweet potato crust baked in the cast iron skillet as well? Can't wait to try it!
    Reply
    • Danae

      September 22, 2017 at 12:47 pm

      Hi Megan, Yes, you bake the crust in the skillet and then pour the filling in and bake until the filling is set. Hope you like it!
      Reply
  6. Diana

    October 12, 2017 at 4:17 am

    Can I use frozen sweet potatoes or do I need to grate fresh ones? I'm thinking about making this to take into a work breakfast soon. Never made a quiche before, but it looks good! Thank you.
    Reply
  7. Claire

    November 4, 2017 at 8:21 am

    Hi! Thank you for this recipe, which sounds delicious. How do you shred the sweet potatoes though? Do you microwave them first? Thank you!
    Reply
  8. Tish

    November 19, 2017 at 5:50 am

    Absolutely delicious!!! Can't wait to make this for the family when I go home for the holiday weekend!
    Reply
    • Danae

      November 19, 2017 at 9:25 am

      So happy to hear you liked the quiche Tish! Have a wonderful holiday weekend!
      Reply
  9. Nandi

    November 20, 2017 at 6:50 pm

    Awesome recipe. I added mushrooms to the filling as well. It turned out great!!! Thanks for the recipe
    Reply
  10. Chiara

    January 20, 2018 at 10:02 am

    Silly question: how do you shred your sweet potatoes? Thanks!
    Reply
  11. Sabrina

    April 2, 2018 at 3:54 pm

    great thinking, I already love sweet potato and have shelved a lot of my quiches since the crusts are so calorie-heavy, so thank you for this creative solution and sweet potato crust recipe!
    Reply
  12. Debi

    May 26, 2018 at 9:33 am

    This was scrumptious! When I made the crust I skipped the rinsing/drying part and it came out great! I combined bacon and ham and only had x-sharp cheddar, also used half and half instead of milk! Great GF option for a quiche, I will definitely make it again! Thanks for posting!
    Reply
  13. Sam

    June 1, 2018 at 7:21 pm

    Do you have to use a cast iron skillet or will a glass pan work? I don’t want the crust to be soggy!
    Reply
    • Danae

      June 5, 2018 at 1:24 pm

      A glass pan should work or an oven safe non-stick skillet.
      Reply
  14. Jessica

    July 27, 2018 at 9:02 am

    I want to make this for a pot luck. I'd like to do it in muffin pans for individual servings. Do you have any suggestions on adjusting the time?
    Reply
    • Danae

      July 27, 2018 at 9:12 am

      Hi Jessica, I would suggest you start checking on them at around 20-25 minutes and go from there. Enjoy!
      Reply
  15. Elisabeth

    September 26, 2018 at 3:55 pm

    I’m making this tomorrow for a MOPS meeting. My question is can I make and bake the crust tonight then add the quiche filing tomorrow morning.
    Reply
    • Danae

      September 26, 2018 at 4:04 pm

      Hi Elisabeth, I haven't tried making the crust ahead of time. I'd be a little concerned about it getting too soft overnight since potatoes hold a lot of moisture. You can definitely make the filling tonight then just whisk it up again in the morning before adding it to the crust.
      Reply
  16. Elisabeth

    September 26, 2018 at 6:03 pm

    Thanks! I’ve got thenfilling in the fridge already and everything ready to make the crust in the morning! I’m excited about it!!
    Reply
  17. Patricia R. Robertson

    June 20, 2019 at 6:26 am

    I'm planning to make your quiche in a 12" skillet...it's for a large group plus that's the size cast-iron skillet I have! How would you adjust the instructions?
    Reply
    • Danae

      June 23, 2019 at 8:34 am

      Hi Patricia, I haven't made this in a 12" skillet so I'm not sure without testing it out what adjustments to tell you to make. I would suggest maybe making 2 quiches (double the recipe) and bake them in 9" pie plates.
      Reply
  18. Linda

    August 24, 2019 at 4:58 am

    The ingredient list for the crust shows 2 tsp extra virgin olive oil. Is this for spraying the pan or incorporating into the sweet potato crust mixture? Thanks.
    Reply
    • Danae

      August 24, 2019 at 9:14 am

      Hi Linda. Sorry about the confusion. The oil should be incorporated into the crust mixture.
      Reply
      • Linda

        August 25, 2019 at 8:36 am

        Thanks so much for your quick reply!
        Reply
  19. Barb

    September 27, 2019 at 11:15 am

    Do low fat cheeses work in this recipe?
    Reply
    • Danae

      September 27, 2019 at 12:18 pm

      Hi Barb. I haven't tried making this with low fat cheese. Swiss is naturally lower in fat than most hard cheeses and as for the cheddar, if fat is a concern you could sub with part skim mozzarella.
      Reply

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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