Bacon, Leek, and Asparagus Quiche with Sweet Potato Crust
Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Ingredients:
1.5 lbs sweet potato, peeled and grated (~3 large)
3 tbsp olive oil
1/2 tsp salt, plus extra, to taste
1/2 tsp smoked paprika
1/4 tsp black pepper, plus extra, to taste
6 beef bacon slices, thinly sliced (sub turkey bacon)
2 leeks, washed thoroughly, thinly sliced
1 lb asparagus, ends trimmed and peeled, roughly chopped – reserve 7 spears for garnish
10 large eggs
1/2 cup full-fat coconut milk
8 oz bag sharp white cheddar cheese, shredded
Instructions:
Preheat the oven to 400°F.
In a large bowl, combine the sweet potato, olive oil, salt, smoked paprika, and black pepper. Toss to coat them evenly, then press into a non-stick or cast-iron pan. Mold the sweet potato into the shape of the skillet to form a crust. Bake in the oven until the edges are golden brown and the crust begins to hold its shape (~30-40 minutes). Remove the pan from the oven and set aside.
Lower the oven to 325°F.
In a separate skillet, cook the bacon over medium heat with olive oil. Transfer the cooked bacon to a paper towel-lined plate and set aside.
In the same skillet, add the leeks and season them with salt. Cook, stirring, until the leeks are soft. Add the asparagus and cook, stirring, until slightly tender (~8-10 minutes total). Season with salt and pepper, if needed. Remove the vegetables from the heat to cool.
In a separate bowl, whisk the eggs and coconut milk until smooth.
Assemble the quiche by spreading the cheese, cooked leeks, asparagus, and bacon inside the sweet potato crust. Slowly pour in the eggs and garnish the top with the 7 asparagus spears that were set aside. Transfer the quiche to the oven and cook until set — it shouldn’t jiggle (~1 hour). Remove the quiche from the oven and allow to cool for 10-20 minutes before slicing.
You may also like…
