Bacon & Asparagus Quiche with Sweet Potato Crust | PALEO, Whole30, Keto

Servings:

Calories: 245kcal

Preheat the oven to 350ºF. Grease a 9" round baking dish with extra olive oil or ghee.
Using a food processor with a grater attachment OR a hand grater, shred the sweet potatoes into "hash browns". Season with salt & pepper, then transfer the grated sweet potato to the greased baking dish. Press evenly into the bottom of the dish and up the sides.
Bake the sweet potato "crust" for 20 minutes or until tender.
While the crust bakes, work on the filling.
Heat the cooking fat in a skillet over medium heat. Add the asparagus and sauté until tender crisp, about 6 to 8 minutes. Stir in the chopped bacon.
In a large bowl, lightly whisk the eggs. Add the coconut milk, and spices, and some salt & pepper to taste, and whisk until smooth.
Spread the bacon & asparagus mixture over top of the par-baked sweet potato crust, then pour the egg mixture over top.
Transfer to the oven and bake for 35 minutes, or until the center jiggles very slightly. Cool to room temperature before serving, allowing it to fully set.

If using raw bacon, cut into small pieces then pan fry until cooked through. Use about 1 Tbsp of the rendered bacon fat to cook the asparagus.

I drizzled this with a little Primal Kitchen ranch (whole30 compliant!) for the look and fell in love with the flavor it adds. Highly recommend!

Doing keto & want to lower the carbs? Omit the sweet potato crust! Easy peasy, just grease your baking dish well so the eggs don't stick, and you've got a "crustless quiche".