photo of creamy sweet potato bacon quiche

Hello! I’m Cristina Maria Curp, Cuban-American, mother, wife, eater, and dreamer. The chef and creator of the Castaway Kitchen, a blog where I share my recipes, health journey, and adventures in Hawaii (or wherever I am living). I have been able to heal my body and greatly improve my quality of life through diet. Paleo has helped me achieve a level of remission with my autoimmune diseases that I never thought possible. This is where my passion for paleo comes from.

INGREDIENTS
 8 eggs
 1 sweet potato garnet
 2 cups spinach
 4 slices Pederson's Natural Farms Uncured No Sugar Added Bacon
 1 cup green beans
 1 tbsp olive oil
 3 tsp salt
 1 tsp pepper
 3 garlic cloves

INSTRUCTIONS
1

Arrange your bacon on a cooling rack, over a sheet pan.

2

Place in your oven, yes, while it’s still off.

3

Now set it to 350F.

4

Slice garnet sweet potato in 1/4 inch thick slices. Toss with olive oil and add to oven once it reaches 350F.

5

Roast sweet potato until tender, about 20 minutes.

6

Your bacon would be done about 10 minutes after the oven reaches 350F, remove from oven. Then let cool.

7

While the potato finishes cooking, sauté 2 cups spinach with minced garlic.

8

Next sauté 1 cup green beans. Set aside.

9

Remove sweet potato from oven, but don’t turn the oven off. Let the potatoes cool.

10

Line a 6×8 or 8×8 baking dish with sweet potato rounds. On the bottom & sides, then sprinkle with salt.

11

Add the sautéed spinach with minced garlic on top of the sweet potato crust.

12

Whisk 8 eggs with 1 cup coconut milk, 1 tsp salt & pepper. You can also do this in a blender.

13

Pour it into the baking dish, lastly topped with green beans & chopped up bacon.

14

Bake at 350F until center is set, about 40 minutes.

Ingredients

INGREDIENTS
 8 eggs
 1 sweet potato garnet
 2 cups spinach
 4 slices Pederson's Natural Farms Uncured No Sugar Added Bacon
 1 cup green beans
 1 tbsp olive oil
 3 tsp salt
 1 tsp pepper
 3 garlic cloves

Directions

INSTRUCTIONS
1

Arrange your bacon on a cooling rack, over a sheet pan.

2

Place in your oven, yes, while it’s still off.

3

Now set it to 350F.

4

Slice garnet sweet potato in 1/4 inch thick slices. Toss with olive oil and add to oven once it reaches 350F.

5

Roast sweet potato until tender, about 20 minutes.

6

Your bacon would be done about 10 minutes after the oven reaches 350F, remove from oven. Then let cool.

7

While the potato finishes cooking, sauté 2 cups spinach with minced garlic.

8

Next sauté 1 cup green beans. Set aside.

9

Remove sweet potato from oven, but don’t turn the oven off. Let the potatoes cool.

10

Line a 6×8 or 8×8 baking dish with sweet potato rounds. On the bottom & sides, then sprinkle with salt.

11

Add the sautéed spinach with minced garlic on top of the sweet potato crust.

12

Whisk 8 eggs with 1 cup coconut milk, 1 tsp salt & pepper. You can also do this in a blender.

13

Pour it into the baking dish, lastly topped with green beans & chopped up bacon.

14

Bake at 350F until center is set, about 40 minutes.

Creamy Sweet Potato Crust Quiche from The Castaway Kitchen

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