Sweet Potato + Bacon Quiche
This week is feeling - chaotic. We’re so close to moving into our house, which is so exciting (we’re both so eager). But we’re also so busy with work (I’m forcing myself to shut off the email now @ 6:45), our spare time is spent cleaning our new house or keeping our current living quarters super busy, I think Jordan and I both feel pretty “go-go-go” - and to cap it all off Jordan has jury duty. What a time. But we’re holding on to the good times. With everything going on, we still made time to go see Vance Joy this past weekend. Second time hearing him sing our wedding song live, and it still feels special, so happy moments are being had during our busy season.
Today felt like a day a happy moment was needed, and sometimes the mid-week pick me up that sets thing back on the right track is a really good mid-day meal. It’s a nice shake up from me eating cold leftovers or just piece-mealing together whatever random thnigs we have. At one point last week I was eating pickles on tortilla chips. Weird and I’m not proud, but also not the worst thing. Anyways. today’s Tuesday pick me up brought big brunch vibes. A Sweet Potato + Bacon Quiche that I honestly just love. A super buttery pie crust loaded to the gils with tender roasted sweet potato + the tastiest egg mixture. It’s creamy, cheesy, loaded with veggies - I’m obsessed. Plus I feel like it’s something Jordan can snack on tomorrow morning in place of a Clif Bar, and hopefully that feels nice for him during a time when jury duty is taking over your sched.
The crust is everything
A good ol’ buttery pie crust as the base to a creamy quiche - it’s heaven. And the end piece - the crusty pieces - are just like a little treat at the end.
You can use a tart shell, but I didn’t have one handy and went with the pie plate in place. I did experience a bit of shrinking with baking my crust, and the tip is keep part of the crust folded over the lip of the pie plate. Imperfections + all - it was a perfect bake and I kinda like the “homey” feel the imperfect crust gives.
Creamy + cheesy
When do I make quiche? When do I eat quiche? Literally never. But this dish makes me feel like I should enter my quiche era. This filling was perfectly light + creamy + velvety. Firm enough to hold its shape, but so delicate. My little trick - swap out heavy cream for half-n-half. We go lighter where we can, though admittedly still not a healthy swap.
Roasted sweet potato is such a trick. It’s healthy + one of my favorite veggies to roast up because of the buttery taste + texture. Naturally rich, and it feels indulgent. And I went heavy with the sweets in this quiche. It was so loaded up with roasted sweets I wasn’t sure if the egg mixture was going fit. But it was perfect! Very full pan + almost flooded the crust, but perfect.
Final touch - herbs + cheese
A full 1/2 cup of fresh parsley might feel excessive, but in this quiche we love it. The perfect little pop of green and dose of freshness - we love that!
Then the cheese. The magical cheddar cheese. You whisk it up with the eggs + herbs + cream, but when you pour the egg mixture over the sweet potatoes, a majority of the cheese just settles on top of the quiche, solidifying a crispy cheesy layer on top.
Flagging this one as in the “make it for my next weekend brunch with friends’ file. The fresh out of the oven first bites were perfect. An ideal meal to break up the work day. And I’m so looking forward to leftovers tomorrow.
For the quiche
2 sticks of butter, cold + cut into cubes
2 c. flour
1/2 tsp salt
1/2 c. ice water
1 large sweet potato, peeled + diced into small cubes
EVOO
Salt + pepper
4 slices of bacon, sliced
3 eggs
1 c. half & half
1 c. shreded cheddar
1/2 c. fresh parsley, minced
Start by greasing a pie plate. Add the butter, flour, + salt to a food processor and pulse until it looks pebble-like. Add in half the water + pulse. Keeping the food processor on, add in the rest of the water until a large bowl forms. Place the dough on a floured surface, roll out, + trim to fit your pie plate. Place the dough in the pie plate, pressing the dough firmly to the sides of the pie plate, and shape the dough. Poke the bottom of the pie dough with a fork. Cover with plastuc wrao + place in the fridge for at least 30 minutes
Preheat the oven to 425. Bake the pie crust for 15-20 minutes (until the edges begin to turn a golden brown color).
As the pie crust bakes, toss the sweet potato with a tablespoon of EVOO and a sprinkle of salt + pepper. Toss to coat the potatoes in the oil + seasoning, and then toss in the bacon. Place the mixture on a foil lined baking sheet. Bake for 20 minutes. Remove from the oven + let cool.
Reduce the oven temp to 375.
In a separate bow, whisk the eggs + cream. Add in the parsley + cheddar. Place the sweet potato + bacon mix in the bottom of the par-baked pie crust, and pour the egg mixture on top. The cheddar will mostly settle on top, and that’s totally ok. Bake in the oven for 30-35 minutes. Remove from the oven + let cool for about 10 minutes before diving in. Cut a slice + enjoy.