Recipe Runner

Eat Well - Run Happy

Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

by 24 Comments

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 1.

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. It helps a little, but it’s absolutely not the same as being outside. Better than freezing or falling on ice I suppose.

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 gotten 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.

The filling for the quiche can be made the night before, but I probably wouldn’t assemble everything 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!

Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

Spinach, Bacon, Cheese Quiche with Sweet Potato Crust

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 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 if needed)
  • 2 teaspoon extra virgin 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 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.

Notes

* The filling for the quiche can be made the night before, covered and refrigerated. Whisk it before pouring into the crust.

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
 

More Baked Egg Dishes

Crustless Vegetable Quiche | This lightened up vegetarian quiche is perfect for breakfast or brunch! via @reciperunnerCrustless Vegetable Quiche

Baked Denver Omelet | This classic Denver omelet is baked in a skillet making it easy to feed the whole family!Baked Denver Omelet

Egg Casserole with Mushrooms and Canadian Bacon | Make this egg casserole the night before, then bake it in the morning for a stress free breakfast! | www.reciperunner.comEgg Casserole with Mushrooms and Canadian Bacon

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!

You may also like:

Reader Interactions

Comments

  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

  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

  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

  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

  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

  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

Leave a Reply

Your email address will not be published. Required fields are marked *