Sweet Potato ‘Crust’ Quiche (Whole30) | Cleveland East Side Moms

Sweet Potato ‘Crust’ Quiche (Whole30)

by | Oct 5, 2018 | Recipes


Sweet Potato ‘Crust’ Quiche

Prep Time: 25 minutes | Cook Time: 20 minutes | Servings: 8

This is my weekly go-to recipe. I mostly make it for the easiest, most delicious grab and go breakfast ever, but it could easily fill the lunch or dinner role too. The great thing about this recipe is its versatility. It’s the greatest choose your own adventure recipe of all time. The sweet potato crust can be swapped out for russet potatoes, white sweet potatoes, frozen hash browns, even carrots. The filling can really be whatever you want it to be or whatever odds and ends you have left over from the week that you want to use up.

The other nice thing about this recipe is that you can make the filling ahead of time and throw it all together when you’re ready. It reheats and freezes well too. I made a few of these at the very end of my pregnancy and froze them so we would have some good food around for the first couple weeks of craziness that only a new baby can bring. It was definitely worth the effort.

This is just begging to be topped with a perfectly ripe avocado & pickled red onions (recipe below). Do. It.



For the crust:

1 large sweet potato, peeled and shredded*

4 TBS ghee, melted

1 TSP salt


For the filling:

1 package Garrett Valley bacon* (this stuff is sugar free & Whole30 compliant)

1 bag of pre-washed spinach, rough chop*

1 shallot, thinly sliced

10 eggs*


*all on sale at Heinen’s 10/3-10/9; when the Garrett Valley bacon is on sale I always stock up!!



  1. Preheat oven to 400. Line sheet tray with foil and place bacon on foil in a single layer. Bake bacon in the oven for about 12 minutes or until crispy. I just discovered oven bacon and it’s a definite game changer. So easy and very little clean up.
  2. While bacon is cooking, peel sweet potato and use the large grated side of a box grater to grate. Place grated sweet potato in paper towel and squeeze out excess water. Place sweet potato in mixing bowl and add melted ghee and 1 tsp of salt. Mix well.
  3. Spread sweet potato mixture into the bottom of a 12” cast iron pan (or any other same sized oven safe pan) and push up the sides of pan about half way to form the crust.
  4. Once bacon is out of oven increase oven temp to 450. Bake crust for 12-15 minutes or until edges are just turning golden brown.
  5. While crust is baking, slice shallot and rough chop the spinach, crumble the bacon.
  6. Crack 10 eggs into a mixing bowl and season generously with salt and pepper. Whisk together.
  7. Heat 2 tsp of olive oil over medium heat in a saute pan. Add shallots and cook until just softened about 4 minutes. Add spinach and cook until wilted, an additional 3-4 minutes.
  8. Once crust is done, drop oven heat to 325. Spread crumbled bacon evenly over crust. Add shallot & spinach filling evenly over bacon. Finally, pour eggs evenly over top. Wiggle pan to settle ingredients evenly.
  9. Put in oven at 325 for about 20 minutes or until knife comes out clean when inserted into the center.
  10. Cut into 8 servings. Top with avocado, pickled red onions, and your favorite hot sauce (Cholula is highly recommended). Enjoy!


Quick Pickled Red Onion

Thin slice a ¼ of a red onion. Place into small Tupperware container with tight fitting lid. The red onion should fill the container. (If you want to make a bigger batch just cut up more onion and add it to a bigger Tupperware container). Add rice vinegar* to fill container about halfway; fill the rest of the way with water. Add salt & pepper overtop. Secure lid and shake. Pop in the refrigerator overnight. That’s it!

* Nakano Organic Rice Vinegar at Heinen’s has a little $1.00 off coupon around the lid so you get an instant discount if you buy it. Yes!

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