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.
- 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
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.
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