Sweet Potato Crust Quiche Lorraine

A classic Quiche Lorraine with a healthier twist — a crispy roasted sweet potato crust filled with creamy eggs, smoky bacon, caramelized onions, and melty cheese. Light, beautiful, and SO flavorful!

Ingredients

Sweet Potato Crust

• 2 large sweet potatoes, peeled

• 1–2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

Quiche Filling

• 6 slices bacon, chopped

• 1 medium onion, thinly sliced

• 4 large eggs

• 1 cup heavy cream (or half-and-half)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg (classic for quiche!)

• 1 cup shredded Gruyère cheese (or Swiss)

• 1 tbsp chopped fresh parsley (optional)

🍴 Instructions

1. Make the Sweet Potato Crust

1. Preheat oven to 375°F (190°C).

2. Slice sweet potatoes into thin rounds (⅛–¼ inch).

3. Grease a pie dish and layer the sweet potato slices in overlapping circles to cover the bottom and sides.

4. Brush with olive oil and season with salt, pepper, and paprika.

5. Bake 20 minutes until slightly softened and edges begin to crisp.

2. Make the Filling

1. Cook bacon in a pan until crispy. Remove and set aside.

2. In the remaining bacon fat, cook onions on low–medium heat until golden and caramelized (about 10–12 minutes).

3. In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.

4. Stir in most of the cheese, bacon, and onions (save a little for topping!).

3. Assemble & Bake

1. Pour the filling into the pre-baked sweet potato crust.

2. Top with remaining cheese, bacon, and onions.

3. Bake 30–35 minutes, or until the center is set and the top is golden.

4. Let cool for 10 minutes before slicing.