I had a craving for quiche. I could make these all week and just eat different types of quiche. Unfortunately Andy doesn’t like quiche like I do, so this one was just for me. Especially since it’s Whole 30 approved.
Bacon and Peppers Quiche
2 medium sweet potatoes
2 tablespoons of olive oil
4 pieces of crispy bacon, crumbled
1/4 diced onion
1/2 diced green pepper
1/4 tsp thyme
1/4 tsp garlic powder
Black pepper and salt, to season
Preheat oven to 425.
Peel sweet potato, then using the peeler or the large side of a grater, peel sweet potato into shredded pieces. Toss in a bowl with 2 tablespoons of olive oil, then press sweet potatoes into the bottom of a round glass pan.
Place pan in oven and bake for 20-25 minutes, until potato looks slightly browned. Remove from oven and reduce oven heat to 350.
In a saucepan, cook bacon. When crispy, remove bacon and add onions and green peppers to bacon fat. Cook for 10-15 minutes on low or until onions are carmelized.
Pour bacon, onions, green peppers, and herbs in sweet potato crust.
In a bowl, whisk eggs until scrambled. Pour eggs over bacon mixture. Place glass pan in oven and bake for 30-35 minutes.
Remove from oven and let cool for 5-10 minutes before serving.