Bacon and Asparagus Quiche with Sweet Potato Crust
Make-ahead meals are the best, especially when summer is over and you are going back to school. This Bacon and Asparagus Quiche with Sweet Potato Crust is loaded with vegetables and can be enjoyed for breakfast, lunch, or dinner. Make it, freeze it, and then just pop it in the microwave when you are ready. You will have a healthy homecooked meal in seconds.
Ingredients needed to make this quiche
- Sweet Potato: Make sure you cut the sweet potato super thin (about 1/8 of an inch).
- Asparagus Spears: Bacon and asparagus are a match made in heaven!
- Shallot: The shallot will add some flavor.
- Mushrooms: Mushrooms go great with this recipe; however, if you do not like mushrooms, leave them out.
- Spinach: Why not add some leafy greens!
- Bacon: I love Trader Joe’s Uncured Black Forest Bacon. Cook it on a skillet or air fry it.
- Goat Cheese: Any cheese will work. I love goat cheese in this recipe.
- Eggs: What is a quiche without eggs?!
- Unsweetened almond milk: This will help with the overall texture of the quiche.
- Olive oil: You will want to grease the pie pan with olive oil before you put the sweet potatoes down and to saute the veggies in.
- Salt and Pepper to taste
How to make Bacon and Asparagus Quiche with Sweet Potato Crust
Begin by preheating the oven to 370F and lightly greasing a 10-inch pie pan with 1 tsp of olive oil. After that, slice the sweet potato into 1/8 inch slices. If the sweet potato is too hard to cut, microwave it for a minute before slicing. Layer the sweet potato slices on the bottom and against the sides of the prepared pie pan. Make sure you overlap them because they will shrink while cooking. Sprinkle with salt and pepper and bake for 14 minutes.
While the crust is cooking prepare the fillings.
Heat a skillet over medium heat with 1 tsp of olive oil. Add diced shallot, asparagus spears cut into 1-inch pieces, and mushrooms. Sprinkle with salt and pepper and saute for about 10 minutes. Then add the spinach and saute for another minute. Cook bacon according to the package and then slice into 1/2 inch pieces.
Whisk eggs and almond milk together in a bowl. Then add veggies, bacon, and goat cheese. Pour the egg mixture into the sweet potato crust and bake at 370F for 30 minutes, or until the filling is set.
Slice and enjoy or slice and wrap in heavy-duty aluminum foil to freeze for up to a month.
If you choose to freeze and are ready to eat it, unwrap it from the aluminum foil and microwave for 1 minute.
If you like this recipe, you may also like:
Pesto Pasta Salad
Curry Chicken Salad
Bacon and Asparagus Quiche with Sweet Potato Crust
Ingredients
- 1 large sweet potato
- 8 asparagus spears
- 1 shallot
- 1½ cups mushrooms
- 2 handfuls spinach
- 4 pieces bacon
- ¼ cup goat cheese + more to sprinkle on top
- 8 eggs
- ⅓ cup unsweetened almond milk
- 2 tsp olive oil
- salt and pepper to taste
Instructions
- Begin by preheating the oven to 370F and lightly greasing a 10-inch pie pan with 1 tsp of olive oil.
- Slice the sweet potato into 1/8 inch slices. If the sweet potato is too hard to cut, microwave it for a minute before slicing. Layer the sweet potato slices on the bottom and against the sides of the prepared pie pan. Make sure you overlap them because they will shrink while cooking. Sprinkle with salt and pepper and bake for 14 minutes.
- While the crust is cooking prepare the fillings.
- Heat a skillet over medium heat with 1 tsp of olive oil. Add diced shallot, asparagus spears cut into 1-inch pieces, and mushrooms. Sprinkle with salt and pepper and saute for about 10 minutes. Then add the spinach and saute for another minute.
- Cook bacon according to the package and then slice into 1/2 inch pieces.
- Whisk eggs and almond milk together in a bowl. Then add veggies, bacon, and goat cheese. Pour the egg mixture into the sweet potato crust and bake at 370F for 30 minutes, or until the filling is set.
- Slice and enjoy or slice and wrap in heavy-duty aluminum foil to freeze for up to a month.
- If you choose to freeze and are ready to eat it, unwrap it from the aluminum foil and microwave for 1 minute.