Rainbow Bacon Quiche

with a Sweet Potato Crust

Servings: 5-6

Prep Time: 1 Hour

Cook Time: 30 Minutes


This quiche has the simplest and healthiest of ingredients combined to make a medley of sweet, salty, smokey, and earthy flavors. The crust is made almost completely of sweet potato, and the filling consists only of eggs with nutrient dense orange yolks, veggies, fresh herbs, and a splattering of  bacon.

I warn you, you won't want to eat this quiche slowly, but I encourage you to do so so. This will help you thoroughly appreciate the flavors and feel full for a longer time, making the quiche last longer!


  • 2 c shredded sweet potato (1-2 large)

  • 3 Tbsp melted coconut oil, avocado oil, or ghee

  • 1 1/2 Tbsp coconut flour

  • salt & pepper

  • 5 oz nitrite free bacon, diced

  • 1/2 large onion, chopped

  • a leafy vegetable (3 loosely packed cups, chopped): 

    • spinach

    • red or rainbow swiss chard (stem should be cooked)

    • arugula

  • 1-2 non-leafy vegetables

    • 8 oz mushrooms, sliced

    • 1/2 sweet bell pepper, diced

    • cherry tomatoes, about 8, halved

    • 2 C broccoli florets

    • swiss chard stems, chopped

  • 3 cloves of garlic, minced

  • 1 Tbsp dried thyme or 3 Tbsp fresh thyme

  • 6 eggs

  • 1/2 tsp salt


1. Preheat oven to 400 degrees. 
2. Grate sweet potatoes with a box shredder or food processor then wrap in a nut bag, thin cloth, or paper towel to squeeze out it's moisture.
3. Mix the grated sweet potato with the fat, coconut flour, and salt/pepper, then press mixture firmly and evenly into a 9" pie pan. To make it easier I put some parchment paper at the bottom of a flat-bottomed cup and pressed down with the cup.
4. Bake for 20-25 min or until crust begins to turn golden.
5. Remove and set aside then reduce temperature to 350 degrees.
6. While the crust is baking, cook the bacon in a large skillet until crisp.
7. Remove bacon with a slotted spoon to a paper towel-lined plate.
8. Use some or all of the remaining bacon grease to saute the diced onion for 1-2 min, adding salt/pepper to taste.
9. Then add the thyme and garlic, sauteing for another 30 sec.
10. Then add the 1-2 non-leafy veggies you want to include (except not tomato). Saute till veggies are mostly cooked through. Add salt/pepper to taste.
11. Mix the veggie mixture with the chopped leafy veggies, cherry tomato (if you choose to include it) and bacon and distribute evenly to the bottom of the quiche crust.
12. Whisk eggs together with about 1/2 tsp salt and some pepper.
13. Pour eggs evenly over veggies
14. Put quiche in oven and bake for about 30 min or until the top of the quiche is turning brown and the eggs are cooked in the center.
15. Slice and enjoy!