Paleo crusts don’t have to be incredibly complicated almond-flour masterpieces that take all morning to work out. We’ve already featured a quiche using spaghetti squash as a very light and summery-flavored crust, but here the sweet potatoes take it into the realm of cold-weather farmhouse breakfast food.
The vegetables in this version are very simple and classic, but you could easily use the method with any kind of vegetables if spinach and onions aren’t really your thing. Make it low-FODMAP by leaving out the garlic and onions and adding mushrooms or bell peppers instead. Or step up your green leafy vegetable game with something you haven’t ever cooked (it’s hard to go wrong when there’s bacon involved).
Quiche is typically a breakfast dish, but this one would also be very good for a low-effort, high-reward dinner. Save the leftovers for lunch the next day and get two meals for the work of one.
Sweet Potato, Spinach, And Bacon Quiche Recipe
Protein: 13g / %
Carbs: 23g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 sweet potatoes, peeled and sliced into thin rounds (the rounds should be thin enough to bend easily)
- 5 eggs, beaten
- 2 cups fresh spinach
- 3 bacon slices, cooked and crumbled
- 1 onion, sliced
- 1 garlic clove minced
- 2 tbsp. fresh chives
- 2 tsp. olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- Arrange potato slices in a pie dish in a circular pattern to form a “crust” for the quiche.
- Drizzle sweet potatoes with olive oil and season to taste.
- Place in the oven and bake 15 to 20 minutes.
- Meanwhile, melt some cooking fat in a skillet over medium heat and add the garlic and onion.
- Cook until the onion and garlic are soft and fragrant, around 5 minutes.
- Add in the spinach. Sauté until wilted, 2 to 3 minutes, and set aside to cool down.
- When the sweet potatoes are done, lower the oven heat to 375 F.
- In a bowl, combine beaten eggs with the spinach mixture, bacon, and chives.
- Pour over the sweet potato crust, and place in the oven.
- Bake 30 to 35 minutes, or until the eggs are set; serve warm.