Craving a hearty breakfast that’s as good for your heart as it is for your taste buds? This Turkey Bacon and Spinach Quiche with a Sweet Potato Crust offers a delicious, nutritious twist on the traditional quiche. Full of flavor, fiber, and heart-healthy ingredients that will keep you energized all day long!
Yield
5 Servings
Preparation time
15 minutes
Cooking time
40 minutes
Total time
55 minutes
Ingredients
Cooking spray
1 medium sweet potato (peeled)
1 tsp canola or olive oil
1 medium yellow onion (diced)
6 slices turkey bacon (preferably uncured, chopped)
10 oz frozen chopped spinach (thawed and water squeezed out)
3/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 large egg whites
2 large eggs
1/4 C skim or 2% milk
1 1/2 Tbsp feta cheese
Instructions
- Preheat oven to 400°F and spray a 9-inch pie pan with cooking spray.
- Grate the sweet potato on a box grater and measure out 2 cups. Press it into the bottom and sides of pan to form a crust. The sweet potato will be loose, but will hold together once cooked. Bake for 20 minutes and set aside to cool. Reduce oven to 350°F.
- Heat oil in a skillet over medium-high. Saute onion until soft and translucent, stirring frequently, about 6 minutes. Add turkey bacon, cook for 3-4 minutes, until bacon and onion start to brown, stirring frequently.
- Stir in spinach, dill, salt, and pepper and mix well. Transfer the mixture to the sweet potato crust.
- Whisk egg whites, eggs, and milk in a medium bowl. Pour over the mixture in the crust and top with feta.
- Bake for 35-40 minutes until set. Cool for 10 minutes before slicing.
Notes
Chefs Note: Use frozen spinach to avoid excess moisture, or squeeze out liquid from fresh spinach before adding.
Nutrition Info per serving:
Calories: 154, Saturated Fat: 2 g, Sodium: 482 mg, Added Sugars: 0g, Fiber: 2.8 g Protein: 12 g