Sweet Potato Crust Quiche has crisp bacon, protein-packed eggs and tons of veggies cradled in a crust of delicious roasted sweet potatoes. Perfect for Whole30 or breakfast meal prep!
When I started working from home, I thought I’d have breakfast all figured out. I wrote about the weekday breakfast struggle in this post back when I still had an 8-5 desk job. Typically, I had lunch on lock. Kyle and I almost always have leftovers, so I’d just throw ’em in a Tupperware and be good to go. But a healthy breakfast? Before work? That seemed nothing short of impossible.
For a few short, blissfully optimistic weeks, I told myself I’d wake up earlier and make breakfast before I left for the day. Lol. I’m sure you can guess how well that went over. So I got my head right and decided to be a bit more practical by prepping breakfasts on the weekends. It only took a little bit of time on Sunday to make my week feel 6000% less terrible (and 6000% more delicious).
If you feel me on the breakfast grind, I’ve got u.
This Sweet Potato Crust Quiche is healthy, wildly tasty, and perfect for chucking in a Tupperware and reheating in the work microwave while you stand, half-asleep and bleary-eyed, alone in the dark office kitchen at 7 a.m. Morning people, pls do not judge.
I used bacon, onion, bell peppers, asparagus and cheddar cheese in my quiche, but you do you. You’ve heard me rave about frittatas, and this is no different. Every vegetable dreams about being baked in a blanket of eggs and cheese, so pick your favorites and have at it. Zucchini? Check. Tomatoes? Yes. Spinach? You betcha. The world is your oyster, kiddo.
And lemme tell ya, I was dead wrong when I assumed working remotely would solve my breakfast problems. As a card-carrying lazy human, I’m not ashamed to admit (ok, I’m a little ashamed to admit) that I’d rather reach for something that’s ready to go in the morning. I rarely have the time or energy to make myself an extravagant, nutritious breakfast from scratch, so I’m still on breakfast prep train, even though my commute only stretches from my bed to my dining room table.
This Sweet Potato Crust Quiche is perfect for any day, whether you’re headed to work or hanging at home.
It’s veg-heavy, protein-packed, and low-carb, if you’re into that. Doing Whole30? Here’s yer breakfast. Just want to eat more vegetables but want them to be as delicious as possible? Here’s yer breakfast. You’re gonna love this Sweet Potato Crust Quiche so much, you’ll be wishing it were breakfast all day long.
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Sweet Potato Crust Quiche
Crisp bacon, protein-packed eggs and tons of veggies cradled in a delicious sweet potato crust. Perfect for Whole30 or breakfast meal prep!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
- 1 large sweet potato, (sliced into 1/8-inch rounds)
- 1 Tbsp olive oil
- 4 slices turkey bacon (or regular bacon)
- 1 small onion, (diced)
- 1 medium bell pepper, (diced)
- 1/2 lb asparagus spears, (trimmed and chopped into 1-inch pieces)
- 8 large eggs
- 1/3 cup milk
- 1/4 cup shredded cheddar cheese
- Kosher salt and freshly cracked black pepper, (to taste)
- Preheat oven to 375° F and grease a 9″ pie plate with a bit of olive oil or cooking spray. Arrange sweet potato rounds along the bottom and sides of the pie plate, cutting some in half to fit as necessary. Drizzle with olive oil, season with salt and black pepper, and bake in preheated oven for 20 minutes or until sweet potatoes are mostly cooked through. Remove from oven and allow to cool for at least 5 minutes before adding other ingredients.
- While the sweet potato crust is baking, bring a small saucepan of water to a boil. Add chopped asparagus and blanch for 45 seconds, or until bright green and tender-crisp. Use a slotted spoon to remove the asparagus; place in a small bowl and allow to cool. (If you’d like to keep the asparagus as green as possible, you can place it in a bowl of ice water here, but it isn’t necessary.)
- Place a large pan over medium-high heat and cook bacon until crispy. Remove from pan and drain on a plate lined with paper towel. Wipe most of the grease from the pan, leaving a bit to cook the vegetables in.
- Reduce heat to medium and add onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and onion is translucent. Add the blanched asparagus into the pan with the onions and peppers and stir to evenly distribute.
- While the vegetables are cooking, whisk together eggs, milk, cheese, and a generous pinch of salt and pepper in a medium bowl.
- Once the sweet potato crust has cooled slightly, spread the cooked vegetables evenly over the top. Crumble over the cooked bacon, then pour over the egg mixture, smoothing to distribute evenly if necessary. Bake for 30-35 minutes, or until the egg no longer runs when a knife is inserted in the center. Allow to cool for at least 5 minutes before slicing and serving.
- I used onion, bell pepper, and asparagus here, but you can use any vegetable you like! Feel free to replace the cheese and bacon with other additions as well.