Sweet Potato-Crusted Quiche
Recipe type: Easy
Cuisine: Paleo, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Recipe featured in Coconut With Coconut Oil - Delicious paleo quiche made with coconut oil, sweet potato, bacon and spinach.
  • 1 pound sweet potatoes (about 2 large or 3 medium), grated
  • 1 Tbsp coconut oil, melted
  • 9 eggs (or 8 eggs + 2 eggs whites), divided
  • Sea salt and fresh-cracked pepper to taste
  • ¼ cup almond milk (or 2% milk)
  • 2 Roma tomatoes (1/2 cup), diced
  • 6 strips thick-cut bacon, cooked and diced
  • 2 ½ oz fresh spinach, chopped
  • 2 Tbsp chopped fresh herbs such as basil, oregano and chives
  1. Preheat oven to 400 degrees. Grease a 9-inch pie dish. (Glass works well.)
  2. In a large bowl, mix grated sweet potatoes, coconut oil, 1 egg (or 2 whites) and salt and pepper to taste. Press into the pie dish and bake for 35 minutes or until slightly golden and crispy on the upper edges. Remove from oven and set aside to cool.
  3. In a separate bowl, whisk the remaining eight eggs, sea salt, pepper and milk. Stir in tomatoes. Bacon, spinach and fresh herbs; pour over crust and return to oven.
  4. Turn oven down to 375 degrees and bake for 40-45 minutes or until most of the egg is set and firm, jiggly but not wet to the touch. Remove from oven and allow to stand for 30 minutes before serving.
Recipe by Run DMT at https://deniseisrundmt.com/2014/03/28/sweet-potato-crusted-quiche/