This quiche is perfect for a hearty, savory breakfast or a scrumptious breakfast-for-dinner! It has a sweet potato crust instead of a traditional one, which is a healthier alternative and it's packed with rich flavor.

We especially love this quiche recipe because it's a braces-friendly dish for those of us who are currently undergoing orthodontic treatment.

Enjoy!

Ingredients

Sweet Potato Crust

• 3 1/2 cups shredded sweet potatoes
• 1 egg white
• 1 tablespoon flour (use gluten-free if needed)
• 2 teaspoon extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Quiche Filling

• 4 slices of bacon
• 2 green onion, sliced thin
• 2 1/2 cups baby spinach
• 4 eggs
• 3 egg whites
• 3/4 cup milk
• 3/4 cup shredded Gruyere or Swiss cheese
• 1/2 cup shredded sharp cheddar cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

Sweet Potato Crust

• Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other oven proof skillet with cooking oil.
• Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
• Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.
• Place the sweet potatoes back in the bowl, add in the egg white, flour, salt and pepper and toss until coated.
• Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
• Bake for 20-25 minutes or until golden.
• Remove from the oven and add in the quiche filling.

Quiche Filling

• Lower the oven temperature to 375 degrees.
• Heat a 9 inch cast iron skillet or other ovenproof skillet over medium heat.
• Use kitchen scissors or a knife to cut the bacon into bite sized pieces and add them to the heated skillet.
• Cook the bacon until crisp then drain it on a plate lined with paper towels.
• Remove the excess grease from the skillet, but don't wipe clean.
• Add the green onions and spinach to the skillet and sauté until the spinach is wilted.
• Remove the spinach and onions from the skillet and onto the plate with the bacon.
• Once the spinach has cooled enough to handle, squeeze out any excess liquid.
• In a large bowl whisk together all of the filling ingredients reserving 1/4 cup of the shredded cheeses.
• Pour the filling into the baked sweet potato crust and top with the remaining 1/4 cup of cheese.
• Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
• Remove from the oven and let it rest for 5-10 minutes before serving.

Notes

* The filling for the quiche can be made the night before, covered and refrigerated. Whisk it before pouring into the crust.

xx,

A hungry McFarland Orthodontics Staffer

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We found this recipe here!: http://reciperunner.com/spinach-bacon-cheese-quiche-sweet-potato-crust/