Whole30 Bacon Quiche
Elevate your breakfast or brunch game with this Whole30 Bacon Quiche, a wholesome, dairy-free, and grain-free delight powered by nutrient-rich ingredients! Instead of a traditional pastry crust, this recipe features a beautifully layered sweet potato crust that bakes to golden perfection. Crispy bacon, sautéed spinach, red bell pepper, and onion are combined with creamy coconut milk and eggs, resulting in a savory filling that's packed with flavor and texture. Seasoned expertly with dried thyme, salt, and pepper, this quiche is both comforting and nutritious. Perfect for meal prep or serving at gatherings, this paleo-friendly dish caters to Whole30 enthusiasts and anyone seeking a healthier twist on classic quiche recipes. Make it the centerpiece of your next breakfast spread for a dish everyone will rave about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 6 slices bacon
- 8 large eggs
- 0.5 cup coconut milk
- 2 cups spinach
- 1 medium red bell pepper
- 0.5 cup onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
Instructions
Preheat your oven to 400°F (200°C).
Peel and thinly slice the sweet potatoes into rounds about 1/8 inch thick.
Grease a 9-inch pie dish with 1 tablespoon of olive oil. Line the bottom and sides of the dish with the sweet potato slices, overlapping them slightly to form a crust. Drizzle the remaining olive oil over the sweet potatoes and season lightly with salt and pepper.
Bake the sweet potato crust in the preheated oven for 20 minutes, or until the edges are golden and the potatoes are tender. Reduce the oven temperature to 350°F (175°C).
While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan and set aside on a paper towel-lined plate. Once cooled, crumble the bacon.
In the same skillet, using the leftover bacon fat, add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced red bell pepper and cook for another 3 minutes, until softened. Stir in the spinach and cook until just wilted. Remove the skillet from the heat.
In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Stir in the crumbled bacon, vegetables, salt, black pepper, and dried thyme.
Pour the egg mixture into the pre-baked sweet potato crust, spreading it evenly.
Return the quiche to the oven and bake for 25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy your Whole30 Bacon Quiche warm or at room temperature.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1536 mg | 512% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.0 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 387 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
