Heart Healthy
Our sweet potato crust makes this quiche healthier than those made with ready-made crusts or traditional crusts made with butter. Serve with slices of honeydew melon or berries. Enjoy for breakfast or dinner.
Print Recipe
Turkey Bacon and Spinach Quiche with Sweet Potato Crust
-
Servings:
5
-
Serving Size :
2 wedges
Ingredients
-
Cooking spray -
1 sweet potato -
1 teaspoon canola or corn oil -
1 medium yellow onion -
6 slices turkey bacon -
ounces spinach -
3/4 teaspoon dillweed -
1/4 teaspoon salt -
1/4 teaspoon pepper -
4 large egg whites -
2 large eggs -
1/4 cup milk -
1 1/2 tablespoons feta cheese
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray. -
In a medium bowl, using a box grater, grate the sweet potato. Measure out 2 cups. Gently press the sweet potato on the bottom and up the sides of the pan, forming a crust. (The sweet potato will be loose but will hold together once cooked.) -
Bake for 20 minutes, or until the crust is cooked. Remove from the oven. Let stand to cool. Reduce the oven temperature to 350°F. -
Meanwhile, in a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 minutes, or until almost translucent, stirring frequently. Add the turkey bacon. Cook for 3 to 4 minutes, or until the onion and bacon begin to brown, stirring frequently. Add the spinach, dillweed, salt, and pepper. Cook for 1 to 2 minutes, or until the water from the spinach is released. Remove from the heat. Transfer the mixture into the sweet potato crust. -
In a medium bowl, whisk together the egg whites, eggs, and milk until combined. Pour over the mixture in the crust. Sprinkle the feta over the top. -
Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Transfer to a cooling rack. Let cool for 10 minutes before cutting into wedges.
Cooking Tip: Frozen spinach is usually easier to use in a quiche than fresh because most of the liquid had been cooked out before it was frozen. If you use fresh, be sure to squeeze out any liquid after the spinach is cooked and before adding it to the quiche.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 136 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 87 mg | |
| Sodium | 458 mg | |
| Total Carbohydrate | 11 g | |
| Dietary Fiber | 3 g | |
| Sugars | 4 g | |
| Protein | 12 g | |
Dietary Exchanges
2 vegetable, 2 lean meat
-
Servings:
5
-
Serving Size :
2 wedges
Ingredients
-
Cooking spray -
1 sweet potato -
1 teaspoon canola or corn oil -
1 medium yellow onion -
6 slices turkey bacon -
ounces spinach -
3/4 teaspoon dillweed -
1/4 teaspoon salt -
1/4 teaspoon pepper -
4 large egg whites -
2 large eggs -
1/4 cup milk -
1 1/2 tablespoons feta cheese
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray. -
In a medium bowl, using a box grater, grate the sweet potato. Measure out 2 cups. Gently press the sweet potato on the bottom and up the sides of the pan, forming a crust. (The sweet potato will be loose but will hold together once cooked.) -
Bake for 20 minutes, or until the crust is cooked. Remove from the oven. Let stand to cool. Reduce the oven temperature to 350°F. -
Meanwhile, in a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 minutes, or until almost translucent, stirring frequently. Add the turkey bacon. Cook for 3 to 4 minutes, or until the onion and bacon begin to brown, stirring frequently. Add the spinach, dillweed, salt, and pepper. Cook for 1 to 2 minutes, or until the water from the spinach is released. Remove from the heat. Transfer the mixture into the sweet potato crust. -
In a medium bowl, whisk together the egg whites, eggs, and milk until combined. Pour over the mixture in the crust. Sprinkle the feta over the top. -
Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Transfer to a cooling rack. Let cool for 10 minutes before cutting into wedges.
Cooking Tip: Frozen spinach is usually easier to use in a quiche than fresh because most of the liquid had been cooked out before it was frozen. If you use fresh, be sure to squeeze out any liquid after the spinach is cooked and before adding it to the quiche.