Bacon Cheddar Quiche with Sweet Potato Crust Recipe - Rachel Cooks® (2024)

If you haven’t made a quiche with a sweet potato crust, it’s time to give it a try! This bacon cheddar quiche is a healthier alternative to a traditional quiche, plus it packs more flavor.

You guys know I’m pretty loyal to my mom’s cornmeal crust when it comes to quiche. The crispy texture is perfect for a rich quiche. However, I’m always looking for ways to make my recipes a bit healthier.

I’ve been seeing the idea of a sweet potato crust floating around Facebook and the internet and I knew I had to try it. I love the idea of a healthier and gluten-free version of quiche, plus I’m crazy about sweet potatoes. And dare I say, it’s easier than making a traditional crust?

If you don’t have a mandoline, it might be slightly more time consuming, but I’d definitely advise you to buy a mandoline, and not just for this recipe. A mandoline is such a great tool to have in your kitchen!

About This Bacon Cheddar Quiche

• It’s not as rich as a quiche made with pastry. Quiche alway seems like a bit of a splurge with the pastry crust because after all, pastry is usually made with butter and white flour. You’ll love that the crust in this quiche is made with healthy sweet potatoes. This crust adds so much nutrition instead of merely calories and fat.
• The recipe is versatile. Any quiche filling can be added to the sweet potato crust. You can easily make this recipe vegetarian by omitting the bacon. Try Swiss cheese or another favorite cheese instead of sharp cheddar. Substitute other vegetables for the spinach. Use egg whites instead of whole eggs.
• This quiche reheats well. Make a quiche (or two!) on the weekend and you’ll have breakfast or lunch covered for most of the week. Each slice contains a good amount of protein (13 grams) and is less than 200 calories.

I garnished the quiche with fresh chives because my chive plant is always out of control and I love the mild onion/garlic taste (but the chives are totally optional).

Storage & Reheating Tips

• Refrigerate: Allow quiche to cool to room temperature. Refrigerate in a covered container for up to 4 days.
• Reheat: Gently reheat the baked quiche in the microwave with 50% power until warmed through.

If you’re looking for more breakfast and brunch ideas, you can find lots of them in my breakfast archives or on our sister site, Pancake Recipes. We especially love this French toast recipe!

Interested in a weekly meal plan (it’s free!) that includes this quiche recipe? Take a look at my Meal Plan #43. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

More Quiche Recipes

Spinach Quiche with Cornmeal CrustCrustless Quiche (with flavor options)Turkey Sausage and Asparagus Quiche