Bacon & Spinach Quiche with Sweet Potato Crust

I've been trying so many gluten free recipes lately because my mom has gone gluten free and this was my very first success!! I've had a few successes since this yummy quiche and I am looking forward to sharing all of my gluten free adventures! I have to say, I like this quiche even better than quiche with regular crust! The sweet potato compliments the filling of the quiche nicely! I would really encourage you to try this even if you aren't gluten free!

I found this recipe on Rachel Cooks - you can find it HERE.

Start by washing and pealing 2 sweet potatoes. Cut each sweet potato into very thin circular pieces. Spray a 9'' pie plate with non-stick cooking spray and line the pie plate with pieces of sweet potato. Layer full circular pieces along the bottom then cut some pieces in half and line the sides of the pie plate. The sweet potatoes should be overlapping so no pie plate is showing and about 5 to seven layers thick. Bake the sweet potatoes for 20 minutes in an oven preheated to 350 degrees Fahrenheit.

While the sweet potatoes are baking, cut up 6 pieces of cooked bacon and 3/4 cup of baby spinach - I combined the bacon and spinach in a small mixing bowl. Then, cook up 1/2 cup of diced onion until it is translucent. Finally, in a medium mixing bowl whisk 6 eggs, 1/2 cup of milk and 1/2 cup of grated cheddar cheese together.

When the sweet potato crust is out of the oven, sprinkle the bacon, spinach and onion over the sweet potatoes.

Then pour the egg, cheese and milk mixture into the pie plate. Increase the oven temperature to 400 degrees Fahrenheit and bake the quiche for 25 minutes - the egg should be set in the middle when you take the quiche out of the oven.

Let the quiche cool for about 5 minutes before serving. My crew got into this so fast, I didn't even have time to take a picture!! Everyone in my family loved this so much and we all like it better than quiche with a regular pie crust!

Bacon & Spinach Quiche with Sweet Potato Crust
serves 4-6 people

ingredients
2 medium sweet potatoes
6 pieces of bacon, cooked & cut into this slices
3/4 cup baby spinach, chopped
1/2 cup diced onion
6 eggs
1/2 cup milk
1/2 grated cheddar cheese

directions
1. Wash and peel the sweet potatoes. Then cut them into very thin circular pieces. Spray a 9'' pie plate with nonstick cooking spray and line the bottom with sweet potato. Cut some of the circular slices of sweet potato in half and use them to line the side of the pie plate. The sweet potatoes should be overlapping (about 5-7 layers thick) and completely covering the bottom of the pie plate.
2. Bake the sweet potato crust in an oven preheated to 350 degrees Fahrenheit for 20 minutes.
3. While the crust is baking, slice up the bacon and spinach and combine them in a small mixing bowl.
4. Dice up the onion and cook it over medium heat until it is translucent.
5. In a medium mixing bowl, whisk the eggs, milk and cheddar cheese together.
6. Then the crust is out of the oven, sprinkle the spinach, bacon and cooked onion over the top of the sweet potatoes. Then pour the egg, milk and cheese mixture into the pie plate.
7. Increase the oven temperature to 400 degrees Fahrenheit and bake the quiche for 25 minutes. The egg should be set in the center when you remove it from the oven. Let the quiche cool for about 5 minutes before serving it.

Enjoy!