What better way to celebrate the weekend than with a hearty and delicious quiche! I don’t know about you, but when I successfully reach the weekend without pulling my hair out, drowning in school assignments, or having my veins burst from the amount of coffee I pump through them on a day to day basis, I feel like I damn well deserve a slow Saturday morning to stay in pj’s until noon, catch up on some reading, and make a wholesome and fulfilling breakfast…brunch actually cause you know I ain’t waking up to an alarm on my day off.
Can we just talk about caramelized onion for a sec? This past weekend I discovered I’ve been doing them alllll wrong my entire like. I usually use butter or olive oil but this time around….bacon fat. Bacon fat is the key to delicious, melty, caramelized onions and I’m not afraid to say it. In fact, I’m yelling it from the rooftops! Can you hear me? Theres just simply no other way to do it and I highly encourage you to make extra to keep on hand for the week.
Now, since this quiche is gluten and dairy free, let’s chat about our substitutions. Replacing a traditional quiche crust is shredded sweet potatoes. I think that they lend a nice sweetness up against the other flavors of the dish, but feel free to make this crustless! The sweet potatoes don’t crisp up like a regular crust, but I really think it balances out all of the ingredients creating a super flavorful quiche! In place of the heavy cream, or milk, and cheese in a regular quiche, I’ve created a “creamy” milk substitute using a combination of almond milk with coconut cream concentrate. The coconut adds a wonderful richness and creaminess so you don’t feel like you’re missing out on the real deal! Don’t worry, your quiche will not taste like coconut. I promise.
And the bacon…well, that speaks for itself.
Caramelized Onion, Bacon, & Spinach Quiche
for the crust:
2 large sweet potatoes, peeled and shredded
for the filling:
5-7 oz bacon, chopped
4 cups tightly packed, chopped spinach
3 medium white onions, thinly sliced
4 large eggs
3/4 cup almond milk
3/4 cup coconut cream
salt and pepper
Preheat oven to 425 and spray a pie dish with cooking spray. Press shredded sweet potatoes into dish and up the sides. The potatoes will compress when cooked, so don’t worry if it looks like there won’t be enough room for filling! Bake for 20-25 minutes and let cool slightly. Compact the sweet potatoes a bit more using your hands. Lower oven to 375.
In a large skillet, fry up the bacon. When done, set on paper towels to drain. Using a paper towel, remove excess bacon fat, leaving about 1 tablespoon in the skillet. Add onions and caramelize over low heat for 30-35 minutes, stirring occasionally. Transfer to a bowl with the reserved bacon. Wilt the spinach over low heat and let cook for a few minutes. Using paper towels, squeeze out as much water from the spinach as possible, we don’t want a soggy quiche. I mean like, really, squeeze out that water!! Add spinach to onion and bacon mixture.
Crack eggs into a large bowl and add almond milk, coconut cream concentrate, salt and pepper. Whisk until eggs are pale yellow and slightly frothy. Add about 3/4 of the filling mixture to the eggs, reserving the rest to spread over the top. Pour egg filling into prepared sweet potato crust and top with remaining onion, bacon, and spinach.
Bake quiche at 375 for 60-80 minutes or until no longer jiggly in the center. Let cool for about 20 minutes before serving.
If pressed for time, prepare the caramelized onion, bacon, and spinach mixture up to 1 day in advance!
This is one of those dishes that actually gets better as it sits in the fridge developing the flavors. If you don’t mind the crust softening up a bit, make the entire quiche 1, even 2 days ahead of time!