I have never been a fan of meal prepping, sigh. I have tried and tried but, by the time I am finished slaving for three hours to make my awesome meals for the week, I never want to see that food again. Just can’t do it. Can’t reheat it. Don’t want to eat it. Get. It. Away. Anyway, I have had to come up with ways to keep healthy food around so that I don’t binge eat a whole bag of plantain chips in a hangry rage. This quiche is perfect for this! It is just as great reheated as it is out of the oven and I love that you can make it with pretty much anything you have in the fridge. We’ve made it with everything from brussel sprouts to chorizo and it’s always delicious. Also, with this sweet potato crust, you won’t be missing the flour, sugar and other things typically found in crust. You also won’t be missing the great taste because it's in there.

This is perfect to take to a brunch or just keep around for a quick breakfast before running out the door. We hope you enjoy!

~ Amanda

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Recipe and Instructions:

Course: Breakfast, Lunch
Cuisine: Paleo, whole 30, gluten free, dairy free, grain free, sugar free

Prep time: 15 min
Cook time: 20 min
Servings: 6-8 servings

Ingredients:

1 large sweet potato

1 package sugar free bacon (like "Applegate Naturals® No Sugar Bacon". We get ours at Target. And we just heard local favorites, Tender Belly, has a "No Sugar Dry Rubbed Uncured Bacon"!!)

1 small diced onion

3 cups spinach

7 large eggs

1 minced garlic clove

1 tbsp olive oil and an additional amount to lightly coat sweet potatoes for crust

½ tsp salt

¼ tsp pepper

¼ tsp onion powder

¼ tsp garlic powder

Instructions:

1. Preheat oven to 375 degrees F

2. Slice sweet potato (by hand or using a mandoline - like this Yakatto Mandoline Slicer) into very thin and even slices and places in a bowl. Toss sweet potato slices with olive oil and ¼ of your salt. Layer sweet potato slices into a pie pan overlapping each side and cover the sides of your pan. Place pan in oven for 15 min.

3. While your crust is cooking place bacon on baking sheet lined with foil or a silicone mat. Place on bottom shelf of oven for 10-12 min.

4. In a medium saucepan heat 1 tbsp of olive oil over medium heat. Add garlic and heat into aromatics and then add onions. Saute until onions are soft.

5. Add spinach into your pan and fold into your onions until spinach is bright green and beginning to wilt. Set aside.

6. In a large bowl whisk eggs and add salt, pepper, garlic powder and onion powder.

7. Remove bacon from the oven and pat off excess oil with a paper towel. Roughly chop bacon and mix into the spinach/onion mixture.

8. Remove your crust from the oven and add your spinach, bacon, and onion mixture to your pan evenly. Add your egg mixture on top using a spatula to spread over entire crust.

9. Last, bake for 15-20 min or until egg is set and will not wobble when moved. Let sit for 5-10 minutes before serving.