Bacon Spinach Quiche
It's what's for breakfast
Bacon and Sweet Potato!! What could be wrong with this? I prepared this for a Sunday brunch and got rave reviews. Enjoy!
1 large sweet potato
8 slices Circle B Ranch Hickory Smoked bacon
1 tablespoon grass-fed butter
¼ onion, diced
1 clove garlic, minced
5 ounces fresh spinach
¼ cup heavy cream
salt & pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with tin foil and lightly grease a pie dish with butter.
Lay bacon on the baking sheet in a single layer. Bake for 15-20 minutes or until crispy. Lay on a paper towel to drain some of the grease and set aside. Once cool, crumble or cut into small pieces.
As the bacon is cooking, prepare the crust. Either using a food processor with a grating attachment, or using a box grater, grate the sweet potato through the large grates. Evenly press the shredded sweet potato to the sides and bottom of the pie dish.
Be sure to fill in holes as best as possible. Bake the crust for 20-25 minutes and remove from the oven. Lower oven temperature to 375 degrees.
As the crust is baking, prepare the filling. Melt butter in a large skillet over a medium heat. Cook the onions for 3-5 minutes, until translucent. Add the garlic and spinach and cook a minute or two, until the spinach wilts. Remove from heat and set aside.
In a large bowl, whisk the eggs and heavy until slightly bubbly. Mix in the spinach mixture and crumbled bacon. Pour mixture into the pie crust and bake for 25-30 minutes, or until the center is fully cooked.