Bacon-Chard Quiche With Sweet Potato Crust
A salty, savory quiche with a crust made from slices of sweet potato
sliced thinly with mandolin
Preheat oven to 400 degrees. Layer sweet potatoes in a standard-size pie plate.
Bake sweet potatoes for 10-15 minutes, or until just softened.
While potatoes are baking, cook bacon over medium heat until meat is crispy and fat has rendered.
Remove stems from chard leaves, and chop the leaves finely. Add the leaves to the pan with the bacon and wilt. Remove from heat.
Whisk coconut milk, eggs, salt, and garlic.
Once sweet potatoes have softened, remove them from the oven and lower oven temperature to 375 degrees F.
To assemble, pour eggs over sweet potatoes, sprinkle in chard-bacon mix, and top with finely chopped chard stems, if desired.
Bake for 25 minutes. Serve.