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!