Sweet Potato Bacon Quiche
A wonderful, warm quiche for breakfast, brunch or dinner.
Ingredients
- 5 cups Sweet potatoes, peel and shredded
- 1 tbsp Olive oil
- 8 ounces Cherrywood Smoked Bacon, chopped
- 1/3 cup Onion minced
- 2 cups Kale chopped
- 1 1/2 cups Mushrooms sliced
- 8 Eggs
- 1/2 cup Almond milk, unsweetened
- 1/2 cup Coconut milk, full fat
- 1 tsp Sea salt
- Black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Lightly coat a quiche pan with olive oil. If using disposable aluminum pan, you will need one deep dish pan or two standard sized pans.
- Add the shredded sweet potato, and sprinkle with salt and pepper to taste.
- Cover with foil, and bake covered for 30 minutes.
- While the sweet potatoes are baking, add chopped bacon into a large frying pan, and fry over medium heat until crispy. Remove bacon from pan and drain on paper towels.
- Drain excess bacon grease from pan, and then add onion to the frying pan, frying lightly for 3-4 minutes in the bacon grease.
- Add mushrooms and kale, and continue to saute for about 5 minutes until softened.
- In a large bowl, add eggs, almond milk, coconut milk, salt and peppers. Whisk until combined.
- Add the sauteed kale and mushrooms and bacon into the egg mixture, and stir to combine.
- When the sweet potatoes are done, remove the foil and allow to cool for 5-10 minutes. Using hands,press the sweet potato down in the pan and around the edges to form a crust.
- Fill the sweet potato crust with the egg, bacon and vegetable mixture.
- Cover with foil, and return to the oven for 35 minutes. Uncover and bake for 8 additional minutes or until set and a bit golden brown.
Notes
Photo from Dinner in French by Melissa Clark
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