A lovely quiche with sweet potato crust, bacon and spinach.
This recipe is also low-carb and paleo-friendly as well as delicious!
I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!
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!
I now use turkey bacon for this to be biblically clean. If extra oil is needed, I simply add a little butter or duck fat.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Paleo Sweet Potato Quiche
- 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 (See note*)
- 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
- 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.
- I now use turkey bacon for this to be biblically clean. If extra oil is needed, I simply add a little butter or duck fat.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork