Wholesome Quiche with Sweet Potato Crust, Turkey Bacon, and Spinach

“Indulge in a Turkey Bacon and Spinach Quiche Wrapped in a Delicious Sweet Potato Crust”

Utilizing a sweet potato crust not only introduces a delightful twist but also enhances the nutritional value of this quiche compared to those crafted with ready-made or traditional butter-based crusts. Complement it with slices of honeydew melon or berries for a delightful meal, ideal for either breakfast or dinner.

Turkey Bacon and Spinach Quiche with Sweet Potato Crust

Calories: 136 Per Serving

Protein: 12g Per Serving

Fiber: 3g Per Serving

Ingredients

 Servings  5   Serving Size   2 wedges

• 1 medium yellow onion, diced
• 1/4 teaspoon salt
• 1 teaspoon canola or corn oil
• 4 large egg whites
• 1 1/2 tablespoons fat-free feta cheese
• 3/4 teaspoon dried dillweed, crumbled
• 1/4 cup fat-free milk
• 1/4 teaspoon pepper (freshly ground preferred)
• 1 medium sweet potato, peeled
• 6 slices uncured, nitrate-free turkey bacon, thinly sliced
• Cooking spray
• 2 large eggs
• 10 ounces frozen chopped spinach, thawed

Directions

Here’s a step-by-step guide to crafting this delectable sweet potato crust quiche:

1. Begin by preheating your oven to 400°F (200°C) and lightly spraying a 9-inch pie pan with cooking spray.
2. In a medium bowl, grate the sweet potato using a box grater, yielding approximately 2 cups. Gently press the grated sweet potato into the bottom and up the sides of the pie pan to create a crust. Though it may seem loose, it will hold together once baked.
3. Bake the sweet potato crust for about 20 minutes until fully cooked. Once done, remove it from the oven and allow it to cool slightly, then reduce the oven temperature to 350°F (175°C).
4. While the crust bakes, heat oil in a medium skillet over medium-high heat. Sauté the diced onion for approximately 6 minutes until nearly translucent, stirring frequently. Then, add the turkey bacon and cook for an additional 3 to 4 minutes until both the onion and bacon are lightly browned.
5. Incorporate the spinach, dillweed, salt, and pepper into the skillet. Cook for an additional 1 to 2 minutes until the spinach releases its moisture. Remove the skillet from the heat and transfer the mixture into the sweet potato crust.
6. In a separate medium bowl, whisk together the egg whites, eggs, and milk until well combined. Pour this mixture over the ingredients in the crust, ensuring even distribution. Sprinkle the feta cheese over the top.
7. Bake the quiche for 35 to 40 minutes or until a knife inserted into the center comes out clean.
8. Once baked, transfer the quiche to a cooling rack and let it rest for approximately 10 minutes before slicing into wedges. Serve and relish in the flavors of your delightful sweet potato crust quiche!

Here’s a helpful cooking tip for making quiche: Frozen spinach is often chosen for its convenience as much of the liquid is cooked out before freezing. However, if you prefer fresh spinach, it’s important to squeeze out any excess liquid after cooking. This step ensures the quiche maintains the right texture during baking and prevents it from becoming too watery.