Spinach, Bacon & Sweet Potato Quiche

Top down view of yellow quiche sitting in clear glass pie plate dotted with pieces of sweet potato and spinach all on wood surface

Spinach, Bacon & Sweet Potato Quiche

There's nothing better in the cold months of winter than a cozy, warm quiche. Containing bacon, spinach, and sweet potato, this quiche has all the boxes checked!

Course Breakfast

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings servings

Calories 418kcal

Author Kaleb

Ingredients

For the crust

1 ½ cups all-purpose flour
1 tsp salt
4 oz cream cheese cold and cut into four pieces
6 tbsp unsalted butter cold and cut into tbsp-size pieces
5-7 tbsp ice-cold water

For the filling

1 leek cut in half lengthwise and sliced
1 tsp salt
1 tsp black pepper
½ lb sweet potato cut into ⅛- to ¼-inch pieces
¾ cup frozen spinach thawed
5 slices bacon cooked and chopped
4 oz cream cheese room temperature
4 eggs
⅔ cup whole milk
¼ cup heavy cream

Instructions

For the crust

In a food processor, combine the flour, salt, cream cheese, and butter. Pulse until the cream cheese and butter are combined with the flour and become the size of a pea or smaller.
While pulsing the processor, slowly add water until the dough just begins to hold together.
On a lightly floured surface, work the dough into a disk, kneading lightly. Roll into a 12-inch circle. Fit into a pie dish. Roll excess dough under and crimp edges. Freeze shell 20 minutes or up to one month if wrapped in an airtight container.
To prebake crust, preheat oven to 375°F. Line crust with parchment and fill to the top with pie weights or dried beans.
Bake in the preheated oven until the edges are set and golden, 12-15 minutes. Remove parchment and weights and continue baking until the bottom of the crust is dry and golden, an additional 12-15 minutes. Remove from oven and set aside to make the filling. Reduce oven temperature to 350°F.

For the filling

Over medium heat, sauté leek with salt and pepper in 1 tablespoon oil until translucent, 2 minutes. Add finely diced sweet potato and sauté until just tender, 10-12 minutes. Add the frozen spinach and cook off any moisture, 3 minutes.
Remove from heat and add room temperature cream cheese and bacon. Stir until the cream cheese melts into the mixture then set aside.
In a bowl, combine the eggs, milk, and cream. Season with salt and pepper. Whisk together and stir in the sautéed items mixed with cream cheese. Pour into prebaked crust.
Bake until the edges of the filling are set and the center jiggles slightly, 20-28 minutes. Remove from oven and let cool for 20 minutes before slicing.

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