Crustless Sweet Potato Quiche For One
A single serving crustless sweet potato quiche made with roasted sweet potatoes, eggs, greens, and cheese. Bakes up creamy and flavorful.
Servings: 1 serving
Ingredients
- ¾ cup peeled, diced sweet potatoes (about ½ of a small sweet potato/3 oz)
- ½ tablespoon olive oil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ½ teaspoon kosher salt -divided
- ¼ teaspoon black pepper -divided
- 1 slice bacon
- ¼ cup chopped onions
- 1 cup loosely packed chopped raw kale or spinach
- 2 large eggs
- 4 tablespoons heavy cream
- ½ cup shredded gruyere cheese
Instructions
- Roast the Sweet Potatoes: Heat the oven to 425°F. Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with ¼ teaspoon kosher salt, ⅛ teaspoon of black pepper, garlic powder and smoked paprika. Toss gently to coat. Roast for 15 to 20 minutes, until tender. Remove from the oven and set aside to cool.
- Cook the Bacon: While the sweet potatoes roast, cook the bacon in a small skillet until crisp. Transfer to a paper towel lined plate and let cool.
- Cook the Vegetables: Remove all but 1 teaspoon of bacon drippings from the skillet. Add the onions and cook, stirring frequently, for 1 minute. Add the kale and ⅛ teaspoon of salt. Cook for 2 to 3 minutes, stirring occasionally, until softened. Remove from the heat and let cool slightly.
- Prepare the Egg Mixture: Lower the oven temperature to 375°F. In a medium bowl, whisk together the eggs, heavy cream, the remaining ⅛ teaspoon of kosher salt, and ⅛ teaspoon of pepper until well mixed. Stir in the cheese. Gently fold in the roasted sweet potatoes, cooked vegetables, and crumbled bacon.
- Bake: Lightly butter a 5×5 inch baking dish. Pour in the quiche mixture and spread evenly. Bake for about 25 minutes, until the quiche is set and lightly golden on top.
Notes
- Even Sweet Potato Pieces: Cut the sweet potato into small, evenly sized pieces so they roast at the same rate and become fully tender.
- Pre Cook the Greens: Cooking the greens briefly removes excess moisture and helps them blend evenly into the quiche.
- Let It Rest: Let the quiche rest for a few minutes after baking so it finishes setting and is easier to serve.
Nutrition
Serving: 1serving | Calories: 754kcal | Carbohydrates: 24g | Protein: 37g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 518mg | Sodium: 750mg | Potassium: 322mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2057IU | Vitamin C: 3mg | Calcium: 773mg | Iron: 2mg
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