Sweet Potato Noodle Crusted Italian Quiche

Sweet Potato Noodle Crusted Italian Quiche
4 from 1 ratings
We love quiche at our house and the best part is I prepare the day before then slice, warm and serve for breakfast.. So easy and so yummy. This is a great paleo recipe and gluten free. I just love the sweet potato crust along with pancetta, zucchini and I purchased the gourmet package of mushroom with a great variety, a little onion and italian herbs. Perfecto! I used my Noodle Maker but there are other devices or even a vegetable peeler. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 2 medium sweet potatoes, peeled
  • 1 tablespoon olive oil or coconut oil
  • 6 slices of bacon or panchetta, chopped
  • 1 medium zucchini, chopped
  • 1/4 cup yellow onion, chopped
  • 1 cup mushrooms(your choice or variety)
  • 8 large eggs
  • 1/2 cup cream
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3 tablespoon unsalted organic butter
  1. Directions
  2. Preheat oven to 350. Using your noodle maker turn your sweet potatoes into noodles. Take a medium saute pan over medium heat and add bacon or panchetta. Saute until almost crispy. Remove from pan and set on a plate lined with a paper towel. Using the same pan with fat add zucchini, onion and mushrooms to pan and saute over medium heat for 5 minutes. Remove from pan and add to the same plate with bacon. In a large bowl whisk together eggs, cream, salt, pepper, parsley, basil, thyme and oregano. Take your pie plate and add in butter. Put in oven for 5 minutes to melt the butter and get the pan hot. Take out of oven and brush melted butter around pie or quiche pan. Add in sweet potato noodles. Place a large oven safe dish and in the dish a brick or something to put pressure on the dish. This will help form the potato into a crust. Set timer for 10 minutes. Remove from oven. Add bacon, vegetables into the egg batter and combine. Pour into the potato crusted prepared dish and bake for 30 minutes or until the center is almost firm. Remove and let sit for 10 minutes and enjoy warm or the next day!