Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
I did change up a few things from the original recipe. Make sure to take note of those changes in the ingredients!
(original recipe – EVOO)
(original recipe – 3/4 tsp)
ground black pepper
(original recipe – bacon)
plain unsweetened almond milk
(original recipe – milk)
sharp cheddar cheese
salt and pepper
Sweet Potato Crust
Preheat oven to 425 degrees and spray a 9-in cast iron skillet or other oven proof skillet with cooking oil.
Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid. (I used paper towels layered over a kitchen towel)
Place the sweet potatoes back in the bowl and add in the egg white, flour, salt and pepper. Toss until coated.
Dump the mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
Bake for 20-25 minutes or until golden.
Remove from the oven and add in the quiche filling.
Lower the oven temperature to 375
Heat a medium skillet over medium heat. (Original recipe slightly differs at this direction.)
Using kitchen shears or a knife, cut turkey bacon into bite size pieces and add to the skillet. Cook until crisp, then drain on a plate lined with paper towels.
Remove any excess grease from the skillet, but don’t wipe it clean.
Add the green onions and spinach to the skillet and saute until the spinach wilts. Remove from skillet and add to the plate with the bacon.
Once the spinach has cooled enough to handle, squeeze out any excess liquid.
In a large bowl, whisk together all of the filling ingredients, reserving 1/4 cup of the cheeses.
Pour filling into the baked sweet potato crust and top with the remaining cheese.
Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
Remove from the oven and let it rest for 5-10 minutes before serving.