Sweet Potato Quiche

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4.8 / 5

SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Print

Save

4.8 / 5

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

35 MINUTES

This recipe is a favorite from my first book, The Mexican Keto Cookbook, and one I make on repeat—whether I’m hosting friends or just prepping for the week. Sweet potatoes make the perfect crust, holding everything together with just the right amount of structure and flavor. Take your time slicing them evenly (a mandoline works great—just watch those fingers!).

- Torie

Method

Preheat the oven to 375°F. Prepare a 10-inch glass pie pan and a baking sheet with cooking spray then set aside.
Place the sweet potato slices into a medium bowl. Drizzle with oil and sprinkle with ½ teaspoon salt. Toss until evenly coated.
Place the slices onto a large baking sheet in a single layer. Bake for 10 minutes until bright and beginning to soften. Once done, remove from the oven and let cool while you prepare the rest of the ingredients.
In a medium bowl, whisk the eggs and cottage cheese with the remaining salt and pepper until well combined.
Stir in the greens, cheddar, and bacon. Mix until everything is combined and coated in the egg mixture.
Remove the sweet potatoes from the baking sheet and one-by-one, cover the entire pie plate with them. Shingle them so they overlap like fish scales. Ensure not to miss any edges or leave any open spaces (so no liquid can fall through).
Once the sweet potatoes are in the pie pan, gently press them into the bottom and sides using the bottom of a cup or your hands. The additional pressure helps adhere them together for the final bake.
Pour the egg mixture over the sweet potatoes, and top with Parmesan cheese. Bake until the edges are crispy and the center is firm, about 20-25 minutes.
Let cool slightly, and slice into generous wedges. Serve warm.

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