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I wanted something simple and lighter for dinner, on a hot night in September ~ and this was perfect. Paired it with a green salad and fruit salad that I had in the fridge.
I had 1 small sweet potato in the pantry, so used that too. Made my own quick pie crust (using gluten-free flour) and just pressed it down into the bottom of the sprayed pan (so no rolling). Normally I would have pulsed the crust ingredients in my food processor & then rolled them to approximately the size of the bottom of the pan and put it in there (didn't want a crust up the sides), but I had just taken my migraine meds and felt like I was working through a pile of cotton (haha)
***
BACON SWEET POTATO QUICHE
easy crust (below)
3 eggs ............................................................3/4 cup milk (I used unsweetened almond milk)
1-2 tsp. coarse salt........................................ 1 tsp. cracked/crushed red pepper
1 tsp. smoked paprika................................... 1/2 tsp. dried marjoram or thyme or tarragon
about 2 TB diced white/yellow onion........... 1 TB fresh parsley, chopped
about 1 cup fresh shredded cheese (whatever you like ~ I used pizza blend)
4 strips thick, smoked bacon ~ cooked and crumbled (tip for easy cooking below)
1 small sweet potato ~ peeled and diced (small pieces, so they cook soft in the oven)
***
COOK the BACON in the microwave: Line a pan with paper towels & lay your strips of bacon flat in there. Cover with paper towel and press down. Cook in microwave for 5 minutes. Let cool. ** I do all my bacon like this! Rule of thumb is to cook for 1 minute longer than the number of slices that you have.
***
Easy CRUST:
almost 1 cup flour (can be gluten-free) ~ about 2 TB less than a full cup
6 TB cold butter, cut into cutes ....................about 4 TB ice cold water
about 2 shakes of a salt shaker
Put everything into a medium bowl and use a pastry cutter to cut the butter into the flour, until it's evenly the size of peas (or close enough)
***
Preheat oven to 375. Spray an 8" square pan with non-stick spray. Dump the crust ingredients into the pan and press down (making sure to get into the corners).
Sprinkle the onions ~ crumbled bacon ~ sweet potatoes ~ parsley and cheese evenly over the crust.
In a bowl, whisk together the milk and eggs, with the salt, pepper & whatever herb you chose.. Pour it over the stuff in the pan & press down. If the liquid isn't mostly covering the stuff in the pan (like you put more cheese in, which I usually do), you can just pour another couple of TB over it all (and press down with a metal spatula).
Bake for 40-ish minutes (I didn't hear my timer go off, so might have been a little longer. Remember, I was working through a "cotton fog"!) ~ the sides will be browned and it won't be really "jiggly" in the middle. Take it out and let rest for about 5-8 minutes before cutting into 4 pieces. It will firm up as it cools.
I had 1 small sweet potato in the pantry, so used that too. Made my own quick pie crust (using gluten-free flour) and just pressed it down into the bottom of the sprayed pan (so no rolling). Normally I would have pulsed the crust ingredients in my food processor & then rolled them to approximately the size of the bottom of the pan and put it in there (didn't want a crust up the sides), but I had just taken my migraine meds and felt like I was working through a pile of cotton (haha)
***
BACON SWEET POTATO QUICHE
easy crust (below)
3 eggs ............................................................3/4 cup milk (I used unsweetened almond milk)
1-2 tsp. coarse salt........................................ 1 tsp. cracked/crushed red pepper
1 tsp. smoked paprika................................... 1/2 tsp. dried marjoram or thyme or tarragon
about 2 TB diced white/yellow onion........... 1 TB fresh parsley, chopped
about 1 cup fresh shredded cheese (whatever you like ~ I used pizza blend)
4 strips thick, smoked bacon ~ cooked and crumbled (tip for easy cooking below)
1 small sweet potato ~ peeled and diced (small pieces, so they cook soft in the oven)
***
COOK the BACON in the microwave: Line a pan with paper towels & lay your strips of bacon flat in there. Cover with paper towel and press down. Cook in microwave for 5 minutes. Let cool. ** I do all my bacon like this! Rule of thumb is to cook for 1 minute longer than the number of slices that you have.
***
Easy CRUST:
almost 1 cup flour (can be gluten-free) ~ about 2 TB less than a full cup
6 TB cold butter, cut into cutes ....................about 4 TB ice cold water
about 2 shakes of a salt shaker
Put everything into a medium bowl and use a pastry cutter to cut the butter into the flour, until it's evenly the size of peas (or close enough)
***
Preheat oven to 375. Spray an 8" square pan with non-stick spray. Dump the crust ingredients into the pan and press down (making sure to get into the corners).
Sprinkle the onions ~ crumbled bacon ~ sweet potatoes ~ parsley and cheese evenly over the crust.
In a bowl, whisk together the milk and eggs, with the salt, pepper & whatever herb you chose.. Pour it over the stuff in the pan & press down. If the liquid isn't mostly covering the stuff in the pan (like you put more cheese in, which I usually do), you can just pour another couple of TB over it all (and press down with a metal spatula).
Bake for 40-ish minutes (I didn't hear my timer go off, so might have been a little longer. Remember, I was working through a "cotton fog"!) ~ the sides will be browned and it won't be really "jiggly" in the middle. Take it out and let rest for about 5-8 minutes before cutting into 4 pieces. It will firm up as it cools.
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