A little bit of sweet and a little bit of spicy!
I loved my asparagus quiche with sweet potato crust so much that I decided to make another quiche using the same crust technique! The subtle hint of sweetness is amazing. I also love how easy it is to make!
This quiche is a great way to spice up your breakfast, it’s also so easy to re-heat leftovers! Robbie and I have breakfast for 2-3 days when we make one of these.
- 1 large sweet potato (cut into 1/8 inch rounds)
- 4 slices uncured turkey bacon (optional)
- 1 & a 1/2 jalapenos (1 finely chopped, 1/2 thinly sliced – both de-seeded)
- 6 eggs
- 1/4 cup unsweetened non-dairy or dairy milk (I used cashew milk)
- 1/2 cup shredded pepper-jack cheese or grated cotija cheese
- 1 tsp olive oil
- 1/2 tsp garlic powder
- pinch of paprika
- salt and pepper (to taste)
- cilantro (for topping – optional)
- Preheat the oven to 375 degrees F.
- Using nonstick cooking spray, grease a 9 inch round baking dish/pie dish. Add the sweet potato rounds to cover the dish (refer to photo) you will have to cut some in half to fit along the sides. Lightly spray again over the sweet potato rounds.
- Bake for about 18 minutes. Let cool for a few minutes.
- While the crust is baking, cook your turkey bacon then crumble into small pieces and set aside. Add olive oil to the same skillet over medium heat and add your jalapeno slices/pieces. Saute for a few minutes.
- In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper. Add the chopped jalapeno (save slices for topping)
- Add the egg/jalapeno mixture on top of the cooked sweet potato crust. Sprinkle turkey bacon pieces, pepper-jack cheese, and sliced jalapenos on top.
- Bake for 30-33 minutes or until eggs are set and top is slightly golden brown. Let cool for a few minutes and then top with some chopped cilantro and enjoy!