Quiche with Sweet Potato Crust
Try using sweet potatoes for a crust for your next quiche. It adds a little sweetness to a savory breakfast or brunch. Great if you're watching your carbs.
Ingredients
- 1-2 sweet potatoes (Peeled and sliced thinly)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoons butter
- 2 cloves garlic (minced)
- 5 cups spinach
- 4 slices bacon (cooked and chopped)
- 6 eggs
- 1 ½ cups cream
- 1 cup gruyere
- 1 cup cheddar/mozzarella
- salt and pepper
- nutmeg
Instructions
- Preheat oven to 400º.
- Coat sweet potato slices with a tablespoon of melted butter and place in a 9 inch pie dish. Overlap the slices with the slices going up the sides of the pie dish. Bake for 20 minutes or until the slices are no longer firm.
- In a skillet add 1 tablespoon olive oil and 1 tablespoon butter and heat over medium heat. Add garlic and saute for about 1 minute. Add spinach and a pinch of salt and cook until wilted, about 3 minutes. Remove from pan.
- Add eggs to a large measuring bowl and add enough cream/milk so that the total volume is 3 cups. Whisk until well combined. Add cheese, bacon and spinach. Season with salt and pepper and nutmeg.
- Pour over the baked sweet potato slices. Turn oven down to 375º and bake for 40-50 minutes until center no longer jiggles. Let cool slightly before serving.
Barbara's Notes + Tips
- It works best if you cook any fillings before you add them to the quiche.
- If your slices of sweet potato are thicker, you will need to increase the cooking time for the crust.
- You can use half-and-half instead of cream.
- You can freeze this and warm up individual pieces in the microwave or in a 350º oven.
- If the sweet potato slices fall down the sides after baking, take a paper towel and gently push them back up the sides of the pie pan.
Nutrition
Calories: 417kcal | Carbohydrates: 6g | Protein: 15g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 228mg | Sodium: 329mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5236IU | Vitamin C: 6mg | Calcium: 310mg | Iron: 1mg
