A Crust of Sweet Potatoes on this Quiche

Quiche Me with Sweetness (Quiche with Sweet Taters as the Crust)

RECIPE: Screw the crust, kiddos. We are making it from sweet taters.
Course: Breakfast, Main Course
Cuisine: American, Healthy
Keywords: cheese, eggs, potatoes, quiche, sweet potatoes
Servings: 6
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes

Stuff You'll Need 

  • 1 Big Ass Sweet Potato
  • 4 Slices of yummy bacon goodness
  • 1/2 cup chopped green pepper
  • 3 Tbsp. oh so finely chopped onion
  • 1/2 cup of shredded - gnarly cheddar cheese
  • 2 oz of shredded - probably by you gouda cheese… smoked is fine, dude
  • 1 3/4 cups of egg or “egg product”…. like the Egg Beaters but we don’t condone violence
  • 1/2 cup of fat-free milk
  • 1/4 tsp. of hot pepper sauce - I used the beer -based stuff from here.
  • Pretty parsley leaves for some art-deco

How to Make It

  • Heat oven to 325° F.
  • Peel and slice your sweet potato (give thanks for it’s goodness while doing) and place it in baking dish. Toss in 2 Tbsp. of water and nuke for about 5 minutes. Make sure you cover it with plastic wrap… and pop a few holes in it. Let that cool when done.
  • Take the sweet potato and arrange it in the bottom and up the sides of the pie plate (like you are making a pie, duh). It’s okay and good to overlap.
  • Sprinkle on the bacon you crisped up earlier (What? You didn’t? Go cook 4 pieces until crunchy and then crumble. This is why we read the whole recipe ahead of time.)
  • Throw on the green pepper and onion. Top with the cheesy goodness.
  • Whisk together the egg stuff, milk, and hot pepper sauce.
  • Pour it over your veggies and cheese in the pie plate.
  • Bake it in the oven for around 45-50 minutes. Stick it with a knife or toothpick and if nothing attaches itself, you are done!
  • Cool for 10 minutes (on a wire rack if you have one).
  • Slice it up. Decorate with the pretty parsley.
  • Eat it.