Tomato, Bacon and Arugula Quiche with Sweet Potato Crust

I feel like a bad, bad paleo blogger. Well, at least this weekend I was.  I spent the entire weekend devouring all sorts of non-paleo things. Want to hear what they were? (Don’t judge…) Frozen sausage pizza, peanut butter filled pretzel bites, all sorts of chips, LOTS of alcoholic beverages, half a blueberry bagel with honey nut cream cheese, a few bites of deli potato salad, and AMAZING sweets from my lovely cousin, Germaine for her sister, Katie’s wedding shower including: lavender ice cream, chocolate mousse, french macarons (strawberry, lavender, and caramel), and cupcakes with buttercream! See the loveliness?

Germaine's treats!

Hear me out. I spent the entire weekend in Wisconsin at a cabin to celebrate my friend’s bachelorette party and then drove back for a couple hours for my cousin’s wedding shower.  I knew going in it would be really hard to stick to 100% paleo so I decided to relax about it.  I hardly ever eat ANY grains or dairy but I didn’t want to sweat it and just wanted to have a great time with wonderful ladies. So, that’s exactly what I did!

So now I am sitting at home, feeling the most bloated and uncomfortable I have felt since I started my first Whole30 back on October 1st and am SO ready to get back on the 100% paleo train.  I really like that train, it’s my favorite. I might actually try to be the conductor of said train for the next several weeks since it is nearing bikini season and I don’t want to be pasty white and bloated. Am I right?

My first line of business was to make a quiche with my farm fresh eggs since after seeing this beauty on Iowa Girl Eats last week I haven’t been able to stop thinking about it! I was inspired, and after missing my typical 3 eggs/morning routine this weekend I needed some eggies for dinner tonight.  What transpired was the most wonderful quiche I have ever made, and a wonderfully satisfied tummy. Best part? The Dr. who HATES sweet potatoes even really liked it! Woo hooooo

Pressed crust ready for the oven!

FYI – white sweet potatoes are a less sweet variety and are awesome for savory recipes so the sweetness doesn’t overpower the rest of the flavors. I highly recommend using white ones for this quiche if you can get them!

Local, uncured bacon FTW. Also, that is HALF of a giant sweet potato in the background

Helpful hint*** Instead of chopping raw bacon (because its not super easy) try cutting it up into smaller pieces using your kitchen shears, that’s what I do!

Looks like a lot of arugula but it will wilt a LOT

Veggies all cooked up!

Helpful Hint #2*** Watch your crust carefully so it doesn’t burn on the edges. Don’t be like me :)

Ready to be baked! Poor burnty crust, at least you taste goood

How beautiful is that?

Helpful hint #3*** Although it smells amazing and looks delish, wait 10 or 15 minutes to cut it because it needs to set up a bit more. Don’t make that mistake or your slices won’t be pretty!

The crust holds up well too!

 

I ate two pieces. You will too.

That’s all for now, but COME BACK TOMORROW because there is gonna be a super ridiculously awesome announcement that I JUST CAN’T CONTAIN MY EXCITEMENT FOR! Sorry for yelling :D

Sweet Potatoes and Smiles,

The Freckled Foodie

Tomato, Bacon and Arugula Quiche with Sweet Potato Crust

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3-4
  • Difficulty: easy
  • Recipe type: Entree, eggs

Ingredients:

  • 2 c shredded Sweet potato or yam (1-2 large)
  • 2 1/2 tbsp Coconut oil or ghee, melted
  • S&P
  • 4 slices bacon, chopped
  • 1/2 Sweet onion, chopped
  • 8 Cherry tomatoes, quartered
  • 1 large handful Baby arugula
  • 2-3 garlic cloves, minced
  • 6 eggs

Directions:

  1. Preheat oven to 450 degrees
  2. Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture
  3. Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides
  4. Bake for 20 minutes or until hash browns are golden brown around the edges
  5. Remove and set aside then turn oven down to 350 degrees
  6. While the crust is baking, cook bacon in a skillet over medium heat until crisp
  7. Remove to a paper towel-lined plate to drain
  8. Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet
  9. Add onions and saute until translucent, 3-4 minutes
  10. Add tomatoes and arugula and saute for 3-4 more minutes
  11. Add garlic and mix well for 30 more seconds then remove from heat
  12. Whisk together eggs, salt, and pepper in a medium bowl.
  13. Add the bacon and veggie mixture then stir to combine
  14. Pour mixture over crust and bake for 30 minutes, or until top is light brown
  15. Let sit for 10 minutes before slicing and serving
  16. Try not to eat the whole thing!
  17. *adapted from Iowa Girl Eats

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Comments: 24

  1. Stephanie June 10, 2013 at 9:17 am Reply

    This looks DELICIOUS! Definitely making this for dinner tonight…does Lunds have white sweet potatoes?

    • thefreckledfoodie June 10, 2013 at 9:34 am Reply

      Thanks dear! I had it again for breakfast and it was awesome reheated too :) and yes, Lunds has huge white sweet potatoes

  2. Sweet Potato Crust Quiche July 19, 2013 at 9:19 pm Reply

    [...] soup ingredients on hand. but i did happen to have ingredients to make a quiche. and when i found this recipe using a Sweet Potato Crust for a quiche, i just had to make it. i altered the recipe based [...]

  3. [...] started with this recipe from the Freckled Foodie (AWESOME BLOG by the way) and made a few tweaks of my [...]

  4. […] it with 2 tbsp of lard. I pressed it in the pie pan then pre-baked the crust for twenty minutes. Here is a recipe that I based my crust off of.  Then I put the leftovers in with 6 eggs and poured […]

  5. Steph October 6, 2013 at 11:27 pm Reply

    Hi!

    This blog is awesome and I really appreciate how responsive you are! I have a few quick questions, if you don’t mind.

    Does this recipe turn out ok with the standard (orange) sweet potatoes?

    How do you shred sweet potatoes?

    and

    What is Whole30?

    Thanks!

    • thefreckledfoodie October 7, 2013 at 4:18 pm Reply

      Steph, Welcome! Thank you for stopping by :) Yes this would work with regular sweet potatoes, the best way to shred them is in a food processor with a shredding attachment but you can also use a box grater or a flat grater (like you might have used for cheese in the past). The Whole30 is a “food reset” that helps you determine if you have any food allergies or intolerances. Check out http://www.whole9life.com!

  6. JC October 21, 2013 at 9:00 pm Reply

    Do you think kale would work instead of the arugula? I have some I need to use!

  7. Coco October 25, 2013 at 9:46 am Reply

    This was delicious and my husband agreed it is a keeper. We used garnet sweet potatoes and they were not too sweet at all! I didn’t realize that we had arugula in our CSA so I made it with beet greens and it was awesome. Probably better with arugula so we are going to do this again this w/e. Thanks for sharing!

  8. Colleen B December 26, 2013 at 8:45 am Reply

    Thanks for this recipe. It was delish!! I made a few changes…used white potatoes instead of sweet (I had never heard of white sweet potatoes!!!) and did some different fillings (sausage and a little cheese in one, tomato, green pepper, mushroom and sausage in another). I also added 2-3 more eggs to fill up my pie plate (I have a pyrex one that took 8 eggs and my Pampered Chef Stoneware pie plate took 9 eggs too look full) They were a hit on Christmas morning!! And they travel well. I made them and then took them steaming hot to our celebration. There was a little leftover and they are even good cold out of of the fridge!! This is definitely a keeper. Next time, when it is just for us, I am going to try sweet potatoes. But I was trying to please a non-real foodie group while working around some food sensitivities at the same time!! Thanks again!

    • thefreckledfoodie December 26, 2013 at 12:44 pm Reply

      Colleen, So glad it worked out for you! Your changes sounds awesome and I’m happy even the non-real foodies loved it :)

  9. Sarah December 30, 2013 at 8:00 am Reply

    Hi Rachael,
    Was just curious (am a complete newb to the world of Paleo!) could spinach be substituted for the arugula?! :) Not sure I’ve ever seen it here in Australia!!

    • thefreckledfoodie December 30, 2013 at 8:41 am Reply

      Sarah, spinach could absolutely be subbed for the arugula. Hope you like it :)

  10. Erin January 13, 2014 at 12:23 am Reply

    This recipe looks amazing! I was just wondering if you think it might freeze well? I’m thinking of making mini versions in a muffin tin for quick breakfasts. Let me know what you think, thanks!!!

    • thefreckledfoodie January 13, 2014 at 12:52 pm Reply

      Erin, thank you :) I do think it would work well in a muffin tin! Just shorten cooing time and let us know how they turn out!

  11. Nikki January 19, 2014 at 11:50 am Reply

    I just made this and it is soooo good! I didn’t make any changes to the recipe. The crust is delicious! A tip I learned from baking is to cover the crust with foil to keep it from burning. Thank you!

    • thefreckledfoodie January 20, 2014 at 8:29 am Reply

      Nikki, So glad you loved it :) Thanks for sharing your tip!

  12. […] ……..This quiche  by the Freckled Foodie is incredible. It’s fast, filling and healthy and it’s perfect both for when you’re lounging with the newspaper on a Sunday morning or when you’re running out the door pre-dawn on a Wednesday. One entire quiche will last you almost a week and I never seem to get sick of it. […]

  13. […] sort of followed the instructions from The Freckled Foodie so check it out if you feel you need more guidance. This is definitely the type of thing that you […]

  14. » Scenes From The Weekend, 24 March 31, 2014 at 7:41 pm Reply

    […] from here – I overcooked it a little but it was still […]

  15. Casse April 15, 2014 at 6:46 pm Reply

    I tried this the other day and the crust came out very mushy. It was still delicious but I am wondering if you have any tips to get a more crispy/sturdy crust?? Thank you!!

    • thefreckledfoodie April 15, 2014 at 10:27 pm Reply

      Casse, I would just make sure you make the crust a fairly thin layer and bake it long enough to crisp up before adding the rest of the ingredients! Hope it turns out better next time!

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