Sweet Potato Crust Quiche

This September we are focusing on little life-hacks to save you money AND time, while improving your health. 

Whose morning is chaotic? Raise your hand! You, too? Yeah. I feel ya. The mornings seem to be a major time crunch. Gym, shower, coffee, get dressed, brush your face, comb your teeth, whatever your morning routine consists of... We cram a lot in before 8am! To keep up with the madness, breakfast often gets skipped or it's inhaled in the car on the way to work (guilty!). Really when it comes down to choosing between a shower and making breakfast, the shower usually wins.

But eating breakfast is SO important! A balanced breakfast (meaning one that consists of healthy proteins, fats and carbs) kickstarts your metabolism for the day, gives you fuel to tackle meetings with your boss, keep up with your kids, or make the most of that workout.

Yeah, Liz, I get it. I've been hearing it for years.. Most important meal of the day, blah, blah blah... I'm still going to choose the shower and poptart combo...   

Okay fine... But! How about a tastier, healthier option, that takes just as much time (prep required) as a poptart? Interested? I thought so... 

Check out this sweet potato crust quiche! With prep and bake time, you'll have eggy goodness in about 45 minutes. So make this dish Sunday night, store in the fridge and then reheat a slice for breakfast throughout the week. 

Feel free to mix up the veggies-- maybe try some sauteed broccoli or carmelized onion! Or try swapping the bacon for sausage. Get creative! 


Sweet Potato Crust Quiche


  • 2 small sweet potatoes

  • 3 tbls olive oil, divided

  • 6 eggs

  • 2 cloves garlic, minced

  • 1/2 cup onion, diced

  • 1 cup bell pepper, diced

  • 1 cup zucchini, diced

  • 2 cups spinach

  • 4 strips thick cut bacon, cut into 1 inch pieces

  • 1 tsp smoked paprika

  • 1 tsp dried parsley

  • 1/2 tsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 cup sharp cheddar, shredded (optional)


Preheat oven to 400F
Coat bottom of 9" deep dish pie pan with one tablespoon olive oil. 
Slice sweet potatoes into very thin, pliable rounds using a mandoline. (I recommend this mandoline slicer or if you want to get REAL fancy, check out this food processor with a mandolin blade attachment)

Arrange sweet potato rounds in pie pan, covering the bottom and sides. Be sure to overlap the edges of the potatoes as they will shrink when baked. 

Drizzle remaining 2 tbls olive oil on sweet potatoes and sprinkle generously with salt. 

Bake in oven for 15 minutes. 

Meanwhile, heat a large skillet over medium heat. Add bacon to pan and cook until just starting to crisp.
Remove bacon from pan, and set aside, leave grease in pan.
Add garlic, onion, pepper, and zucchini to hot skillet and saute until just tender. Add spinach and saute an additional 2 minutes, or until spinach wilts. 

In a large bowl beat eggs, salt, pepper and spices until fluffy. 

Remove sweet potato crust from oven. Reduce heat to 375F. 

Spread veggie mixture evenly over sweet potato crust. Pour egg mixture over the veggies and top with shredded cheese. 

Bake for 30 minutes or until eggs are firm. Let cool ten minutes before serving.