Tomato, Bacon and Arugula Quiche with Sweet Potato Crust

prep time:20 min
cook time:20 min
ready in:40 min
  • 2 c shredded Sweet potato or yam (1-2 large)
  • 2 1/2 tbsp Coconut oil or ghee, melted
  • S&P
  • 4 slices bacon, chopped
  • 1/2 Sweet onion, chopped
  • 8 Cherry tomatoes, quartered
  • 1 large handful Baby arugula
  • 2-3 garlic cloves, minced
  • 6 eggs
  • Preheat oven to 450 degrees.
  • Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture.
  • Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides.
  • Bake for 20 minutes or until hash browns are golden brown around the edges.
  • Remove and set aside then turn oven down to 350 degrees.
  • While the crust is baking, cook bacon in a skillet over medium heat until crisp.
  • Remove to a paper towel-lined plate to drain.
  • Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet.
  • Add onions and saute until translucent, 3-4 minutes.
  • Add tomatoes and arugula and saute for 3-4 more minutes.
  • Add garlic and mix well for 30 more seconds then remove from heat.
  • Whisk together eggs, salt, and pepper in a medium bowl.
  • Add the bacon and veggie mixture then stir to combine.
  • Pour mixture over crust and bake for 30 minutes, or until top is light brown.
  • Let sit for 10 minutes before slicing and serving.
  • Try not to eat the whole thing!