Recipe Swap! – Spinach, Turkey Bacon, Cheese Quiche with Sweet Potato Crust

Hey y’all! So, I know that Sundays are usually meal prep days…But we are doing things a little different this week! Draz and I still had some food left over (planned for) and extra in the freezer, so I didn’t really do a prep this week. But I did make this delicious quiche!

Now, you may not know it, but one exciting thing that has happened over the past year for me is getting involved with Sweat Pink! Through that, I get to do neat stuff like this recipe swap with Alyse from Alyse MB. Not only am I super inspired by all of these amazing ladies, but it really pushes me to try new things too! They do all sorts of awesome challenges, like the recent #IAmLimitless challenge that they did with Gixo. Do you remember me talking about that a while back? That is just one example of the things they do that help push me to trying out new workouts, products, and more!

This recipe is one of those new things! It’s my first time making something with cast iron (I know, how is that even possible?!?) and the first time I’ve made the crust for a quiche from scratch. I’ve only ever even made quiche a few times before! This quiche is from Recipe Runner and it looks like she has a lot of delicious food! I will definitely be making more from her soon!

This delicious quiche can work for any meal!

 

All in all, this recipe swap was so fun to do and really helped me try out something new! And provided me with tasty meals this week! This is one of Alyse’s favorite recipes and I can see why! If you want to check out more about her, make sure to head over to her website and show her some love! She inspires me so much and I think she will inspire you too! She is one of the leading ladies behind Sweat Pink and I just love her energy and enthusiasm!

Enjoy!

quiche-breakfast-for-dinner
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
Print Recipe
I did change up a few things from the original recipe. Make sure to take note of those changes in the ingredients!
Servings
6 slices
Servings
6 slices
quiche-breakfast-for-dinner
Spinach, Bacon, Cheese Quiche with Sweet Potato Crust
Print Recipe
I did change up a few things from the original recipe. Make sure to take note of those changes in the ingredients!
Servings
6 slices
Servings
6 slices
Ingredients
Crust
Quiche Filling
Servings: slices
Instructions
Sweet Potato Crust
  1. Preheat oven to 425 degrees and spray a 9-in cast iron skillet or other oven proof skillet with cooking oil.
  2. Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
    shredded-sweet-potato-crust
  3. Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid. (I used paper towels layered over a kitchen towel)
  4. Place the sweet potatoes back in the bowl and add in the egg white, flour, salt and pepper. Toss until coated.
  5. Dump the mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
    sweet-potato-crust
  6. Bake for 20-25 minutes or until golden.
    sweet-potato-breakfast-dish
  7. Remove from the oven and add in the quiche filling.
Quiche Filling
  1. Lower the oven temperature to 375
  2. Heat a medium skillet over medium heat. (Original recipe slightly differs at this direction.)
  3. Using kitchen shears or a knife, cut turkey bacon into bite size pieces and add to the skillet. Cook until crisp, then drain on a plate lined with paper towels.
  4. Remove any excess grease from the skillet, but don't wipe it clean.
  5. Add the green onions and spinach to the skillet and saute until the spinach wilts. Remove from skillet and add to the plate with the bacon.
    turkey-bacon-spinach-breakfast-dish
  6. Once the spinach has cooled enough to handle, squeeze out any excess liquid.
  7. In a large bowl, whisk together all of the filling ingredients, reserving 1/4 cup of the cheeses.
    spinach-turkey-bacon-cheese-egg-quiche-filling
  8. Pour filling into the baked sweet potato crust and top with the remaining cheese.
    quiche-breakfast-dish-dinner-dish
  9. Place the quiche in the oven and bake for 35-40 minutes or until the filling is set and the top is golden.
    quiche-breakfast-dinner-lunch
  10. Remove from the oven and let it rest for 5-10 minutes before serving.
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sunday meal prep 5/8/16

Hey everyone! I hope you are having a wonderful Mother’s Day! My parents came out yesterday and we had a wonderful, home-cooked meal. I’m so glad we decided to do that instead of going out to eat! 🙂 Even with it being Mother’s Day, I hope you are able to take some time to do a bit of meal prep today. It does so much to make the week go more smoothly!

The meal prep I’m sharing with you today was pretty basic. We were still pretty well stocked on treats and snacks, so most of the cooking was centered around our main meals. The one thing that I am excited to share with you….my Healthier Cinnamon Bread recipe! I have been making cinnamon bread as part of my breakfast for a long time, but a while back I decided to try to clean it up and make it a bit healthier. I’m happy to say that it worked out well and we love the result!

Enjoy!

Meal Prep - An easier way to eat healthy all week!

Mason-Jar-Salads
Our salads were pretty basic this week. I know, I keep saying that I am going to change up my salads, but I just love the buffalo shredded chicken. Do you have any suggestions? I would love to try some new salads!

Spicy-Goulash

This Spicy Goulash was actually a new recipe from Taste of Home’s 2008 Everyday Slow Cooker cookbook. As some of you know, this is one of my favorite cookbooks and one of my go-to’s when I’m stuck and nothing sounds good. We really liked this one!

Thai-Peanut-Chicken-Pasta-One-Pot-Garlic-Pasta

Are you even surprised? After the Thai Peanut Chicken Pasta was such a hit last week, Draz asked me to make it again. Which I happily did! Expect to see more of this one soon 🙂 And we hadn’t had this One Pot Garlic Parmesan Pasta in a while, so when Draz asked me to make this too, I was all for it. I love pasta! (if you couldn’t already tell that) Especially since Draz usually doesn’t make requests, so when he does I tend to go with them!

Healthier-Cinnamon-Bread-and-Grapes

This bread! Oh how I love this bread. It’s quick and easy to make, pretty healthy and oh so delicious. Enjoy!

Healthier-Cinnamon-Bread

Healthier Cinnamon Bread
Print Recipe
I have loved having cinnamon bread as part of my breakfast for a long time now, but I wasn't always happy about how healthy it was. Not so with this recipe! After a lot of adapting and experimenting, I created this recipe!
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 10 min
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 10 min
Healthier Cinnamon Bread
Print Recipe
I have loved having cinnamon bread as part of my breakfast for a long time now, but I wasn't always happy about how healthy it was. Not so with this recipe! After a lot of adapting and experimenting, I created this recipe!
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 10 min
Servings Prep Time
2 loaves 20 min
Cook Time Passive Time
1 hr 10 min
Ingredients
Servings: loaves
Instructions
  1. All of these directions are using an electric stand mixer. If you are using something else, adjust as needed.
  2. In your mixing bowl, add bananas, eggs, 1/2 cup sugar and vanilla essence. Mix on low until combined. Add unsweetened almond milk, then lemon juice; continue mixing on low.
  3. One cup at a time, slowly add whole wheat flour while mixing on low, scraping sides of bowl between each cup. After adding the last cup of flour, add the baking soda. Scrape the sides of the bowl, then mix on low briefly to fully combine.
  4. Mix 1/3 cup sugar and the cinnamon to make a cinnamon sugar mixture.
  5. Spray two loaf pans with cooking spray. Put 1/2 of the batter (or a little less) into the loaf pans; 1/4 in each pan. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  6. Add remaining batter to pans, then sprinkle with last of the cinnamon topping. Swirl with a knife.
  7. Bake at 350 for 1 hr or until toothpick comes out clean. Cool in pan for 10-15 minutes before removing from pan to cooling rack.
Recipe Notes

Nutritional Information according to MyFitnessPal: 141 calories - Carbs 32 g, Fat 1 g , Protein 3 g , Cholesterol 16 mg, Sodium 116 mg, Potassium 120 mg, Sugars 17 g, Vitamin A 1%, Vitamin C 2%, Calcium 5%, Iron 5%

Nutritional Information is for 1 slice. Each loaf, for us, comes to 13 slices.

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That’s it for this week! Are you trying any new recipes this week? Do you have a favorite go-to cookbook? I would love to hear your thoughts, so please leave a comment below!

I hope you have a wonderful Mother’s Day and a fantastic rest of the weekend!

Sara

Want to get started doing meal prep for yourself? Check out these posts for my top tips and my staple recipes!

Need some extra inspiration? Check out last week’s meal prep for other recipes and ideas!

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