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.
HELLO!
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.
Spiralized Sweet Potato, Kale and Bacon Quiche
Ingredients
crust
- 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
filling
- 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
Instructions
crust
- 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.
filling
- 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!
Did you make this recipe?
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I appreciate you so much!
It’s like pie for breakfast.
35 Comments on “Spiralized Sweet Potato, Kale and Bacon Quiche.”
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I absolutely adore alliteration (see what I did there?!)! And This quiche looks bonkers good!
This is totally what I’m doing with my life this upcoming weekend. Bacon makes my world go round…or at least my butt. Been wanting to try a recipe like this for a while but didn’t have a concrete one to try, doing this!!!
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Quiche is a popular dish in France, and I could probably eat some every week. I’m loving your recipe! x
Jessica — NinetyCo
I love! quiches, they’re amazing!
Adding in bacon just makes me love it more, this looks delicious!
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this combo sounds amazing! i love tons of veggies in quiche, and the cream/bacon/cheese is very seasonal/pre-january resolutions ?
You grown-up, you! Love the carrot spiralization! I used to make a quiche a week and I think I just forgot about it at some point- I need to get back to that!
so, crazy, I hate pie crust. (I don’t even know how I have friends), but love love crustless quiche at lunch; I warm it up in the oven, then put on a heaping pile of shredded cheese and broil till the top is crispy. So much yum!
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Yum! My mom loves to make quiche for holidays so that she can make it ahead of time & spend more time with family.
Kari
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Looks so good, can’t wait to try tomorrow, Thanks for sharing, nice photos by the way.
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I just returned home from the gym and this post gave me life!!! Is that wrong???? I think not. I go to the gym so I can make your recipes for dinner and not feel guilty about the havarti and bacon grease. Thanks!!
Looks delicious! I would definitely try it. One main thing i noticed here this is tasty and healthy as well.
My family immigrated to the United States 19 years ago, right before Christmas and my whole world changed. The most exciting thing was unwrapping presents, wrapping paper didn’t exist in my childhood. Also, it was the first time all of my siblings got their own presents and I didn’t have to share! And all the food and candy, I could eat all I wanted without worrying there might not be enough for someone else. So thankful for this country and loving people who made us feel so special, I’ll never forget.
It’s so nice to hear ahappy story. Happy you’re here, neighbor!
One of my favorite Christmas memories is driving around to look at the big houses all decked out with decorations and lights. I don’t know if this is a thing other families do but it sure seemed to leave an impression on me!
I can’t wait to try this!
My favorite Christmas memory is going to church every Christmas eve with my family and going home and having a big Christmas eve party and then waking up the next morning to all the presents Santa brought under the tree. It was always such a magnificent beauty that you only saw once a year.
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Can this be made ahead of time and frozen?
Holiday season it makes people eat more and more. I tell everybody just go easy on food. I know comfort food is irresistble force in winter time. For more diet food and top restaurants look up http://www.restavista.com
Looking delicious..yum yum… thanks for sharing with us.
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Just want to share that I made this last night and it was straight up delicious. I’m going to make it for my family for Christmas Brunch on Sunday. Great recipe! Thank you!
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This is my new favorite way to eat kale. Cooking it with garlic prior to adding it to the quiche is such a good idea. This quiche is delicious. Thanks for the recipe!
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Hi Jessica! I’m not sure if you’ll see this because this recipe is an older one but I am having my new boyfriends parents over this weekend and I am nervous. I want to make this quiche but have never made crust. Is it hard?! HElp lol!