🍽️ Ready for a Clean Eating Reset?
Grab your 14-Day Meal Plan eBook now and start your healthy journey today!
Download for $9.99
This Sweet Potato-Crusted Quiche is a wholesome and flavorful twist on the classic breakfast dish. Instead of a traditional pie crust, mashed roasted sweet potatoes form a hearty, gluten-free base, packed with natural sweetness and nutrients. The filling combines crispy bacon, sautéed kale, creamy Greek yogurt, smoked Gruyère cheese, and fresh green onions for a savory, protein-rich meal perfect for brunch, lunch, or meal prep. Once you try this sweet potato crust, you may never go back to dough.
Sweet Potato-Crusted Quiche
- 4 slices thick-cut bacon, thinly sliced
- 4 cups chopped stemmed curly kale (about 1 bunch)
- 1½ pounds 1-inch cubed peeled sweet potatoes (about 5 cups)
- 3 teaspoons kosher salt, divided
- 12 large eggs
- 1 cup whole-milk Greek yogurt
- 1 cup shredded smoked Gruyère cheese
- ½ cup thinly sliced green onion
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until crispy and golden, 5 to 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving bacon drippings in a small bowl.
- In the same skillet, cook kale and 1 tablespoon bacon drippings over medium heat until kale is wilted, 3 to 5 minutes. Transfer to another small bowl. Wipe skillet clean.
- In the same skillet, combine sweet potatoes, 1½ teaspoons salt, and remaining bacon drippings.
- Bake until softened and lightly browned, 30 to 45 minutes. Let cool slightly. Transfer sweet potatoes to a medium bowl. Using a fork, mash sweet potatoes, leaving mixture chunky. Press into bottom and up sides of same skillet. Reduce oven temperature to 325°.
- In a large bowl, whisk together eggs, yogurt, and remaining 1½ teaspoons salt. Fold in kale, bacon, cheese, and green onion. Pour over sweet potatoes. Bake until set in the center and slightly puffed, 50 minutes to 1 hour. Serve warm.
3.5.3251
