Braces-Friendly Recipe: Spinach, Bacon, & Cheese Quiche


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.



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


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.


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


A hungry McFarland Orthodontics Staffer


We found this recipe here!:

Let's be social. Follow us:

alt tag alt tagalt tag