This Whole30 breakfast quiche is a delicious way to start the day! Using sweet potato in place of the traditional flour crust, this dish ticks off all the boxes – vegetables, healthy fats & carbs, and protein to keep you energized for the day!
This breakfast quiche requires a little bit of prep so it’s perfect for the weekend! You could also prep all the ingredients the night before if you wanted to speed up the process in the morning. Trust me, it’s worth it! I made this for my sister & 2 year-old nephew and was a hit with everyone! You know how kids can be picky – especially with their vegetables/spinach!
I started by slicing the sweet potatoes with the mandolin. That ensures that the potatoes are sliced thinly and evenly but you can definitely use a knife if you don’t have a mandolin. Then cut the potatoes to fit the greased dish you are using. Mine overlapped quite a bit. Pop these in the oven at 350°F for 15 minutes.
While that is cooking, fry up the bacon and set aside. Once cooled you can chop them up into smaller pieces. Reserving some of the bacon fat, sauté the onion until soft. Then add in the spinach, sun-dried tomatoes, and chopped bacon. Remove from the heat once the spinach has wilted.
After the potatoes have baked for 15 mins, fill them with the spinach/onion/bacon/tomato mixture.
Next, scramble the eggs with the milk of your choice. To keep this paleo and Whole30, I use unsweetened cashew milk. You honestly won’t miss the dairy! Season with salt and pepper. Pour the eggs in over the other toppings. Pop this into the oven for another 20-30 mins until the egg is set. Cooking times will vary depending what size dish you make this in, so keep an eye on them!
Top with some avocado and ENJOY!!
- 1 medium-sized Japanese sweet potato (purple skin, white flesh)
- 4 slices bacon
- 1 cup spinach
- 1/2 medium-sized onion (sliced)
- 3-4 sundried tomatoes in oil (sliced)
- 4 eggs
- 1/2 cup milk (use almond/coconut/cashew to make it paleo/Whole30)
- salt & pepper to taste
Preheat the oven to 350°F.
Using either a mandolin or knife, cut the potato into thin slices and arrange in an oiled baking dish (or two!). I double-layered mine. Bake for 15 mins.
While the potatoes are in the oven, fry your bacon and set aside. Chop into small pieces when cooled.
Reserving some of the bacon fat in the pan, sauté the onion until soft. Add in the spinach, sundried tomatoes, and chopped bacon. Remove from heat once the spinach has wilted.
In a bowl, scramble the eggs with the nut milk. Add in salt & pepper to taste.
After the potatoes have baked for 15 mins, fill with the spinach/onion/bacon/tomato mixture. Pour egg mixture over top. Pop in the oven for another 20-30 minutes until egg is set. Cooking time will depend what size dish you use so keep an eye on them!
*This recipe was inspired by Cooking Light http://www.cookinglight.com/recipes/spinach-feta-quiche-sweet-potato-crust