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Cheddar and Bacon Quiche with Sweet Potato Crust (67 )
Shredded sweet potatoes form the base of a crust that gets filled with a classic combination of eggs, cream, cheese, and crisped bacon. For a tasty, healthy, gluten-free quiche that everyone will enjoy.
Serves 6
Ingredients
For
6
Serving(s) Serving size
For the crust
| 12 Ounces orange- or yellow/white-fleshed sweet potatoes, or a combination, peeled and shredded (about 3 cups) |
| 1 egg white |
| ¼ Teaspoon salt |
| 1 Tablespoon all-purpose or almond flour |
For the filling
| 1 ¾ Cups heavy whipping cream |
| 4 large eggs |
| 1 Teaspoon salt |
| ¼ Teaspoon ground nutmeg |
| ¼ Teaspoon pepper |
| ¾ Cup cooked crumbled bacon |
| 1 Cup shredded cheddar cheese, divided |
Cheddar and Bacon Quiche with Sweet Potato Crust Directions
- Preheat the oven to 375°F. Grease a 9-inch deep-dish pie pan (1 1/2 inches deep) and set aside.
- To make the crust: In a large bowl, combine the sweet potatoes, egg white, and salt. Sprinkle the flour on top and stir until evenly incorporated. Transfer the mixture to the prepared pie pan and firmly press it into the bottom and sides in an even layer. Bake until lightly browned at the edges, about 20 minutes.
- To make the filling and finish the quiche: In the same large bowl, whisk together the cream, eggs, salt, nutmeg, and pepper. Stir in the bacon and 3/4 cup of the cheese.
- Place the pie pan on a large rimmed baking sheet. Pour the cream mixture into the pan and sprinkle with the remaining 1/4 cup of cheese. Bake until the quiche is golden and puffed and the center is set, 30 to 35 minutes. Let stand 10 minutes before slicing and serving.
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