Sweet Potato Bacon Quiche Recipes

SWEET POTATO & BACON QUICHE

Steps:

• Preheat oven to 180°C.
• Lightly grease 26cm flan tin and line with rolled out pastry.
• Toss sweet potato in olive oil and roast in baking dish for 15 mins until soft. Cool.
• Fry Bacon until crisp.
• Evenly spread sweet potato and bacon over flan base.
• Sprinkle with cheese.
• Sprinkle with sage.
• Lightly beat eggs, add cream and beat together.
• Add pepper to taste.
• Gently pour over sweet potato etc, in flan base.
• Cook in oven 180C for 40-45 minutes.
• Stand for 5 minutes before serving.

SWEET POTATO QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees. Unwrap and lay room temperture pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can totally pinch and fold to make it look pretty. Pierce the bottom and sides several times with a fork. Bake for 8-10 minutes or until it is just barely starting to cook and brown. Remove and set aside.
• Prepare sweet potatoes and onion by placing them in a large bowl and tossing with extra virgin olive oil and freshly cracked pepper. Spread in a single layer on a rimmed baking sheet and bake at 350 degrees for 20-25 minutes, or until potatoes are fork tender.
• Combine crumbled bacon, chopped parsley, beaten eggs, half & half, chopped rosemary, fine sea salt and 1 1/2 cups finely shredded Gruyere cheese in a large mixing bowl, stirring well to combine.
• Transfer sweet potato and red onion mixture to prepared pie crust. Arrange ingredients as easily as possible so you get a taste of everything in each in bite.
• Pour egg mixture over sweet potatoes and red onion until just reaching the top of the pie crust.
• Place into the oven and bake for 25-35 minutes, or until center is set. Top with remaining 1/2 cup Gruyere cheese while still warm. Serve immediately or refrigerate and re-warm at 350 degrees for 10 minutes.
• If you've tried this recipe, please come back and let us know how it was!

SWEET POTATO CRUST QUICHE

Steps:

• Preheat oven to 375 degrees. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
• Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
• While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
• Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
• Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.