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Bacon-Chard Quiche with Sweet Potato Crust

A salty, savory bacon-chard quiche with sweet potato crust

In case you hadn’t realized this, I love sweet potatoes.

I didn’t just name my blog after them or anything.

Now, I can’t really call myself “sweet potato-obsessed” without mastering a couple standard recipes:

  • Sweet Potato fries (check out my first post ever, right here)
  • Oven-roasted sweet potatoes
  • Pan-fried sweet potatoes (what I eat for breakfast at least three times per week)
  • Microwaved sweet potatoes
  • Sweet Potato toast
  • Sweet Potato hot chocolate (yes, that’s a thing)
  • Sweet Potato brownies (also a thing)
  • Sweet Potato crust quiche

I have officially cooked every item on the aforementioned list. Yes, I am sweet potato-obsessed. (Sweet potatobsessed? Is that a thing? Sure.)

Can you really blame me? I’m a distance runner on a Paleo diet. Of course I’m going to eat a lot of sweet potatoes. Duh. Believe me, I’ve tried other root vegetables. I’ve roasted carrots, I’ve perfected the art of the oven fry, and I’ve even made turnip gratin . . . But none of them spoke to me like sweet potatoes. I still like to branch out (and I eat a variety of vegetables), but those bright orange Vitamin A-rich tubers of joy will forever remain my favorite vegetable.

Too far? Maybe. I’m a bit infatuated with sweeties.

If you keep reading this blog, you’ll probably become infatuated with them too. In fact, I bet you’ll become infatuated with them right after you make this bacon-chard quiche with sweet potato crust. Let’s break it down:

  • First, we have chard. I used some fresh swiss chard from my garden, and it was great. By wilting the leaves with some bacon, we tone down their peppery bite.
  • Next, we have bacon. Do I really need to explain this?
    • —> Actually, I do need to explain this if you’re vegetarian. You can easily omit the bacon and sauté the chard in some coconut oil.
  • Then, we whisk eggs with coconut milk to add some creaminess to the quiche.
  • A clove of garlic adds fantastic flavor, and a pinch of salt helps balance everything out.
  • I added some of the chard stems to the top for color. They lose their tartness in the oven and caramelize slightly.
  • Finally, we bake the mixture up in a crust of sweet potatoes that wrap everything in a warm, soft hug of deliciousness. Thus, our bacon-chard quiche with sweet potato crust is born!

Do you have sweet potatoes somewhere in your kitchen? Because I think they’re calling your name. You’d better make this quiche!


Print Recipe
Bacon-Chard Quiche With Sweet Potato Crust
A salty, savory quiche with a crust made from slices of sweet potato
Bacon-Chard Quiche with Sweet Potato Crust
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
Bacon-Chard Quiche with Sweet Potato Crust
Instructions
  1. Preheat oven to 400 degrees. Layer sweet potatoes in a standard-size pie plate.
  2. Bake sweet potatoes for 10-15 minutes, or until just softened.
  3. While potatoes are baking, cook bacon over medium heat until meat is crispy and fat has rendered.
  4. Remove stems from chard leaves, and chop the leaves finely. Add the leaves to the pan with the bacon and wilt. Remove from heat.
  5. Whisk coconut milk, eggs, salt, and garlic.
  6. Once sweet potatoes have softened, remove them from the oven and lower oven temperature to 375 degrees F.
  7. To assemble, pour eggs over sweet potatoes, sprinkle in chard-bacon mix, and top with finely chopped chard stems, if desired.
  8. Bake for 25 minutes. Serve.

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