A lovely quiche with sweet potato crust, bacon and spinach.

This recipe is also low-carb and paleo-friendly as well as delicious!

Just look at how this gorgeous quiche puffed up in the oven! You can serve this quiche as a breakfast, brunch or dinner. There’s really no wrong time of day to enjoy it. And enjoy it you will!

Paleo Sweet Potato Quiche

Name: Paleo Sweet Potato Quiche
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 sweet potatoes, peeled and sliced thin, crosswise making rounds; 2 tsp extra virgin olive oil; 6 slices thick cut bacon, cut into 1/2 inch pieces; 1 c diced red onion; 2 cloves garlic, minced; 2 c spinach leaves; 6 eggs; 1/2 tsp dried basil; 1/2 tsp sea salt; 1/2 tsp freshly ground black pepper

Yield: 6

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

A paleo-friendly quiche with sweet potato crust, bacon and spinach.

Ingredients

2 sweet potatoes, peeled and sliced thin, crosswise making rounds
2 tsp extra virgin olive oil
6 slices thick cut bacon, cut into 1/2 inch pieces
1 c diced red onion
2 cloves garlic, minced
2 c spinach leaves
6 eggs
1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Instructions

To begin, preheat your oven to 400 degrees.
Arrange the sweet potato slices in the bottom of a deep dish pie plate. I do this in a circular pattern, overlapping them slightly. Come up the sides of the pie plate a little with the slices. These will form your crust for the quiche.
Drizzle or spritz the sweet potatoes with the olive oil. Bake for 15-20 minutes or until the sweet potatoes are tender. Set this aside.
Reduce the oven temperature to 375 degrees.
Meanwhile, saute the bacon in a skillet over medium low heat until golden and crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving about 2 tablespoons of the drippings in the skillet.
Saute the onion in the bacon drippings until they are translucent.
Add the minced garlic, and continue to cook until the onions and garlic are just tender.
Add in the spinach and cook until just wilted. About 2 minutes. Remove from the heat.
Arrange the spinach mixture over the top of the sweet potato crust.
In a bowl, beat the eggs, basil, salt and pepper. Pour the mixture over the top of the contents of the pie plate.
Sprinkle the bacon all over the top.
Bake for 30-35 minutes or until the eggs are set. The quiche will puff up as it bakes.
Allow the quiche to rest 5-10 minutes before serving. As it rests, it will sink back down in the center.
Enjoy!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 212 Total Fat 11g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 7g Cholesterol 198mg Sodium 524mg Carbohydrates 16g Fiber 3g Sugar 5g Protein 13g

This data was provided and calculated by Nutritionix.