Sweet Potato Crust Quiche

I'm a pretty big fan of sweet potatoes. Sweet potatoes are like the classier, sassy older cousin of regular potatoes that also happen to be tastier and have better health benefits. I also happen to be on a major sweet potato kick so I've been looking for any and every way to cook them.

The latest creation? A quiche with sweet potato crust. I was afraid of quiche for so long;  I really have no idea why, besides maybe thinking it was an intimidating dish to make that was difficult to master. Ever since I made my celebratory quiche, I've been busting them out every couple weeks, trying new ingredients and baking methods.

But this quiche takes the cake (or should I say pie since it's baked in a pie dish?). The crust bakes before you add the egg mixture in, giving it an extra crunch that satisfies enough that you don't even think about the pastry that usually lines the dish. Plus there is so much bacon that you almost question if it's too much (answer: there's no such thing as too much bacon).

Sweet Potato Crust Quiche:
4 sweet potatoes, thinly sliced
4 eggs
1 package of bacon, cooked and crumbled
1/4 cup light cream
1/4 cup fat free milk
1 pepper
1/2 onion
1 cup shredded cheddar cheese
garlic powder

1. Preheat the oven to 400 degrees and spray the inside of your pie dish.
2. Line the bottom and side of your pie dish with sweet potato slices. Overlap the slices to cover any gaps and keep in mind that the slices will shrink while baking. Place in the oven for 15 minutes.
3. While your crust bakes, saute your onions and peppers on the stove. In a large bowl, whisk together your eggs, cream and milk. Once combined, add in your onions, peppers, cheese, salt, pepper, and garlic powder. Pull your pie dish out of the oven and pour the egg mixture in.
4. Place your dish back in the oven for an additional 40 minutes. When it has 10 minutes left to bake, sprinkle your bacon crumbles over the quiche. Place back in the oven and bake until the center is firm.

Your turn:
What is your favorite way to eat sweet potatoes?
Do you have a dish that you're intimidated to try baking?

Recipes, BreakfastEmily Weir