Sweet Potato Crust Quiche | Happy and Full

Happy and Full

Name: Sweet Potato Crust Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: Japanese Sweet Potato; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Hydroponic Tomato; Signature Farms Spinach; Morton Iodized Salt, 26 Ounce; Hormel Black Label Thin Cut Canadian Bacon; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Organic Red Pepper; Primo Taglio Goat Cheese with Honey, Soft; Cebollitas Bunch; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

Print recipe

Sweet Potato Crust Quiche

Serves 620 mins prep55 mins cook

This Sweet Potato Crust Quiche with spinach and bacon is a delicious and healthy breakfast option that the whole family will enjoy. The crust is made from sweet potato rounds, which are baked and topped with sautéed veggies, a flavorful egg mixture, and crumbled goat cheese for a tasty finish.

0 servings

What you need

sweet potato

pepper

tomato

spinach

salt

bacon

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

chili flakes

red pepper

goat cheese

onion

Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

cup almond milk

Shop Recipe

Instructions

1: Preheat the oven to 375°F.

2: Cut sweet potato into rounds (some in half) and spread on a greased pie pan.

3: Spray with cooking spray or grease with oil and bake for 20 minutes.

4: Sauté 1 small diced onion until soft.

5: Add 1 diced tomato, 1/2 diced red pepper, and 4 handfuls of spinach; cook for 8 minutes until veggies are soft.

6: Spread the sautéed veggies over the baked sweet potato crust.

7: In a bowl, combine 8 eggs, 1/4 cup almond milk, salt, pepper, and chili flakes.

8: Cover the sautéed veggies with the egg mixture.

9: Top with crumbled goat cheese.

10: Bake for an additional 35 minutes.

View original recipe