Spiralized Sweet Potato, Kale and Bacon Quiche.
That stuff totally cancels out the bacon, doesn’t it?
It does. Because I said so.
Last year at this time, I didn’t even think that I liked quiche.
This year, it’s allllllll I can think about. I’m growing up!
I’m am obsessively obsessing over the quiche idea for breakfast, lunch and dinner around the holidays. Mini quiches, quiche bars, quiche tarts – you name it, it’s in my plans. Such serious comfort food that you can trash up incessantly.
This has my name all over it.
These spiralized sweet potatoes practically MELT in your mouth. It’s insane. See those little swirls up there in that slice? They aren’t mushy but they aren’t crunchy either. It’s like they are perfectly al dente when quickly tossed in some bacon grease. (Oh yeah sorry I did that too.)
The kale is garlicky and delicious. I love kale with eggs and omelets, as long as it’s chopped into small pieces. I did the same here for the quiche and its perfection. Plus, I swear that the inclusion of kale here deems this quiche a Christmas superfood. It only makes sense.
The crunchy bacon is obviously fantastic but what’s even better is the havarti cheese. If you have a copy of Seriously Delish, then you know that I have a frittata in the book made with queso cheese sauce. I planned on doing the same here! I wanted to make a quiche with queso (I mean how often do you get a recipe with two Q’s? oh hi alliteration lovers.) but as I was developing this recipe, things got a little out of hand.
We were already crisping up the bacon, spiralizing sweet potatoes AND chopping and quickly cooking kale. It was becoming too much work, even for me who is always in the kitchen. So I swapped my queso idea for one of the meltiest cheeses I know: Havarti.
And guess what? The freaking Havarti almost acts like queso! It’s so thick and melty and gooey and delicious. I was afraid my eggs were undercooked but oh no – it was just a large pocket of cheesy goodness.
Also, my quiche looks so desperate and sad for a nice crust because I threw it in a springform pan. My tart pan that I usually use was already filled with something delicious, so I was almost out of luck. I didn’t want to use a pie dish because I wanted to remove the quiche in one piece, so springform it was.
I actually loved the raised crust! It wasn’t the prettiest but I crumbled the extra crust on TOP of the quiche and oh my word was it perfect. Extra crunch and that buttery flakiness? I die.
If you want to see how I make a quiche in my traditional tart pan, check out last year’s roasted broccolini and bacon quiche. Is this becoming an annual holiday thing? I think so. Never hold the bacon.
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cups cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water beaten together
- 6 slices bacon chopped
- 1 small sweet potato spiralized
- 2 cups chopped kale
- 2 garlic cloves minced
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated havarti cheese
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
- Preheat the oven heat to 350 degrees F.
- Add the bacon to a large skillet over medium heat. Cook until the fat is rendered and the bacon is crispy, then remove the bacon with a slotted spoon. Place it on a paper towel to drain any excess grease. Pour half of the bacon grease into a bowl. To the same skillet, add the spiralized potatoes. Cook for just 1 to 2 minutes, tossing often. Place the potatoes in a bowl.
- Add a bit of the bacon grease back to the same skillet. Add the chopped kale and garlic. Cook for a few minutes, just until the kale softens and wilts. Turn off the heat.
- Whisk together the eggs, cream, cheese, salt and pepper. Place half of the sweet potatoes, bacon and kale into the crust and pour the egg mixture over top. Add the remaining potatoes, bacon and kale, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let sit for about 15 minutes. Serve!
It’s like pie for breakfast.