This unusual healthy quiche uses sweet potatoes as a crust for eggs, mushrooms and salty bacon.
Every once in awhile I come up with a meal I’m completely proud of. This hearty quiche has all the elements of a nutritious meal with half the fat and calories of a typical quiche.
I’ve used tender sweet potatoes in place of the usual pie crust – added leafy kale, and woodsy mushrooms. There’s even a little bacon in the mix for my friend and fellow food lover, Drick.
Don’t forget to use cage free eggs! Studies have shown cage free eggs to be higher in essential nutrients.
Happy cooking!
Serves 8
Save RecipeIngredients
- 2 cups sweet potato , peeled and thinly sliced
- 2 tablespoons flour
- 2 pieces bacon
- 1 cup onion, chopped
- 1 cup mushroom , sliced
- 2 cups kale, chopped
- 4 large eggs
- 4 large egg white
- ½ cup low fat milk
- ½ tsp salt
- 1 pinch pepper
- 1 pinch nutmeg, small pinch
- ½ cup low fat cheddar cheese, shredded
Instructions
- 1. Preheat oven to 450.
- 2. Toss sweet potato with flour. Spray a pie dish with cooking spray and layer sweet potatoes. Bake in the oven for 30 minutes until potato is just barely tender.
- 3. In a large non-stick skillet cook bacon over medium heat until crisp. Approximately 5 minutes.
- 4. Drain on bacon on paper towel.
- 5. Swipe pan with paper towel to remove most of the bacon drippings and then add onion. Cook onion 5 minutes until softened, then add mushrooms. Cook another 5 minutes until tender. Add kale, crumbled bacon and garlic and cook another minute or two to wilt kale.
- 6. Whip eggs, milk, salt, pepper and nutmeg until frothy.
- 7. Top sweet potato crust with onion mixture. Pour egg over the top and spread cheese on top of the egg.
- 8. Reduce oven heat to 400 and bake 20 minutes until egg is set.
What’s good for me in this dish?
Sweet potatoes are high in vitamins A, and C, as well as manganese and copper. They are antioxidant rich, and a powerful anti-inflammatory helpful for reducing symptoms of asthma, osteoarthritis, and rheumatoid arthritis.
Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones, and protein plays a critical role in the building of our muscles, blood, skin, hair and nails.
Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimers.
Free range, or cage free eggs are considered to be higher in quality nutrients such as all nine essential amino acids, and are less likely to contribute to high cholesterol levels.
Amount Per Serving
Calories: 234
Total Fat: 5.70g
Cholesterol: 215mg
Sodium: 622mg
Total Carbs: 26.90g
Dietary Fiber: 3.76g
Sugars: 5.48g
Protein: 18.03g
Weight Watchers Points 4
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.
That looks really yummy, I love quiches. They are good for breakfast and dinner!
My mother often made breakfast for dinner, we loved it!
Sweet potato Quiche! I’ve never had it before but it looks really good! and I have soft spots for potatoes! 🙂
You and me both. I adore potatoes in any form. It’s a good thing they are so nutritious!
Sweet potatoes, mushrooms, eggs, cheese, nutmeg this list of ingredients makes me drool just like this quiche.
Thank you Katerina!
Absolutely divine! Yum yum yum!
Bet the combination of flavors was simply heaven!
The bacon definitely worked well with the sweet potatoes. 🙂
Another wonderful breakfast dish! I like the idea of the thinly sliced potatoes in this. Looks really tasty!
A potato crust is a much healthier alternative to pie crust, and it tasted even better!
I love Quiches-this looks SO good!!!
You can’t beat a healthy quiche!
looks fab 🙂
Glad you liked it!
That’s super delicious quiche!Sweet potatoes! How I miss them. My mom would really laugh at me if she knew I want sweet potatoes! I ate lots of them when I was still in the school and I hated them…well, almost. But when you get old and older, you realize how nutritious and beneficial they could be to your health.
My daughter would agree with you, but I think after I made her sweet potato fries, she’s on board now. 🙂
ok, this looks seriously good. Love the sweet and salty aspect. Gotta make it.
I really enjoyed the sweet potato crust.
know the bacon adds the missing link of goodness, at least in my cookery, thanks for thinking of me while making this one…. have never used sweet potatoes on the bottom, white yes and have always preferred the hashbrown like crust over piecrust… gonna change up my next egg pie…
I thought you would like it. Have to say I did too. I’m a bacon lover. Always sneaking it off my husband’s breakfast plate. 🙂
I love the sweet potatoes instead of crust! Healthy, yummy and great texture – what a greta idea! Ok, it may defeat the purpose, but I’m thinking a tiny bit of crumbled bacon would be fantastic in there with the sweet potato and the eggy custard. Yum!
You aren’t wrong, there is bacon in the recipe. Great minds think alike! 🙂