I still remember the first time I made a Whole30 quiche in my small kitchen. The aroma of caramelized onions and sweet potatoes filled the air, and the sound of sizzling bacon in my cast-iron skillet was music to my ears. As I took my first bite, the combination of flavors and textures was love at first bite – the crispy sweet potato crust giving way to a creamy, savory egg filling.

That was the moment I knew I had to perfect my Whole30 quiche recipe, and I've been tweaking it ever since. The key to a great quiche is in the balance of flavors and textures, and I've found that using a sweet potato crust instead of a traditional pastry crust adds a delightful twist. My kitchen is equipped with a well-seasoned cast-iron skillet, which is essential for getting that perfect crust.

Ingredients for Whole30 Sweet Potato Crust Quiche

For the Sweet Potato Crust:

• 2 large sweet potatoes (about 2 lbs), peeled and shredded – squeeze as dry as possible
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil, melted
• 1 tsp garlic powder

For the Filling:

• 6 large eggs
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 cup of sugar-free, compliant bacon, diced
• 1 cup of fresh spinach leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil
• 1 tsp dried thyme

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). While the oven is heating up, prepare your sweet potato crust by squeezing out as much moisture as possible from the shredded sweet potatoes.
2. In a large bowl, combine the shredded sweet potatoes, salt, pepper, and garlic powder. Mix well to combine, then stir in the melted coconut oil.
3. Press the sweet potato mixture into a 9-inch cast-iron skillet or pie dish. Make sure to get it evenly distributed and pressed into the corners.
4. Par-bake the sweet potato crust for 20-25 minutes, or until it's lightly browned and set. Remove it from the oven and let it cool for a few minutes.
5. In a large skillet, cook the diced bacon over medium heat until it's crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
6. In the same skillet, add the diced onion and cook until it's translucent and starting to caramelize. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
7. In a large bowl, whisk together the eggs, salt, pepper, and dried thyme. Stir in the cooked bacon, onion, and garlic, as well as the fresh spinach leaves.
8. Pour the egg mixture over the par-baked sweet potato crust. Make sure to spread it out evenly and get it all the way to the edges.
9. Bake the quiche for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. Remove it from the oven and let it cool for a few minutes before slicing and serving.
10. Let the quiche rest for 10-15 minutes before slicing and serving. This will help the eggs set and the flavors to meld together.

What to Serve with Whole30 Sweet Potato Crust Quiche

Storage and Serving Tips

The quiche can be stored in the refrigerator for up to 3 days.

Let it cool completely before refrigerating.

Reheat it in the oven or microwave until warmed through.

It can also be frozen for up to 2 months, thawed overnight in the refrigerator, and reheated in the oven or microwave.

Conclusion

Whole30 Sweet Potato Crust Quiche

A delicious and savory quiche with a sweet potato crust, filled with eggs, bacon, and spinach. Perfect for breakfast or brunch.

🖨️ Print Recipe 📌 Pin Recipe

Prep Time

20 mins

Cook Time

40-45 mins

Rest Time

10-15 mins

Total Time

1 hr 15 mins

Serves: 6 slices Course: Breakfast, Brunch Cuisine: American Calories: 320

📝 Ingredients

• 2 large sweet potatoes (about 2 lbs), peeled and shredded – squeeze as dry as possible
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil, melted
• 1 tsp garlic powder
• 6 large eggs
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 cup of sugar-free, compliant bacon, diced
• 1 cup of fresh spinach leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil
• 1 tsp dried thyme

🍳 Equipment

• 9-inch cast-iron skillet or pie dish
• Large bowl
• Whisk
• Measuring cups and spoons
• Cutting board

👨‍🍳 Method

1. Preheat oven to 400°F (200°C).
2. Prepare sweet potato crust by squeezing out moisture.
3. Combine sweet potato, salt, pepper, and garlic powder.
4. Press sweet potato mixture into a 9-inch cast-iron skillet.
5. Par-bake sweet potato crust for 20-25 minutes.
6. Cook diced bacon in a large skillet until crispy.
7. Cook diced onion and garlic in the same skillet until softened.
8. Whisk together eggs, salt, pepper, and dried thyme.
9. Stir in cooked bacon, onion, and garlic, as well as fresh spinach leaves.
10. Pour egg mixture over par-baked sweet potato crust.
11. Bake quiche for 35-40 minutes, or until edges are set and center is slightly jiggly.

📝 Notes

Make sure to squeeze out as much moisture as possible from the shredded sweet potatoes to get a crispy crust.