Skip to main content
golden quiche w one slice missing
Jump to Recipe Print Recipe

Sweet Potato Bacon Quiche

A wonderful, warm quiche for breakfast, brunch or dinner.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 34 minutes
Course Main Course
Cuisine French
Servings 6 people


  • 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


  • 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.
Keyword Kale, Sweet Potato

Stay Connected

Sign up for e-news to learn about special events and offerings.