Sweet Potato Bacon Quiche Recipes

SWEET POTATO & BACON QUICHE

Sweet Potato & Bacon Quiche image

I love sweet potato (or pumpkin)so, after some thought about how best to use up the eggs, I came up with this!

Provided by Amanda in Adelaide

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 sheet frozen puff pastry
500 g diced sweet potatoes (or pumpkin)
2 tablespoons olive oil
3 slices bacon, diced
2 eggs
1 cup pouring cream
1 cup shredded tasty cheese
1 teaspoon dried sage
fresh ground pepper

Steps:

Preheat oven to 180°C.
Lightly grease 26cm flan tin and line with rolled out pastry.
Toss sweet potato in olive oil and roast in baking dish for 15 mins until soft. Cool.
Fry Bacon until crisp.
Evenly spread sweet potato and bacon over flan base.
Sprinkle with cheese.
Sprinkle with sage.
Lightly beat eggs, add cream and beat together.
Add pepper to taste.
Gently pour over sweet potato etc, in flan base.
Cook in oven 180C for 40-45 minutes.
Stand for 5 minutes before serving.

Nutrition Facts : Calories 618.4, Fat 46.5, SaturatedFat 19.1, Cholesterol 145.5, Sodium 415.6, Carbohydrate 36.9, Fiber 3.2, Sugar 4.1, Protein 14.1

POTATO AND BACON CRUSTLESS QUICHE

Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Categories Crustless Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g

SWEET POTATO AND BACON GRATIN

Sweet Potato and Bacon Gratin image

This savory spin on sweet potatoes with bacon and herbs is baked to cheesy perfection for an indulgent side that's anything but ordinary.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 12

Ingredients

10 slices bacon, chopped
1 medium onion, chopped
2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon finely chopped fresh thyme leaves
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 1/2 lb sweet potatoes, peeled, cut into 1/4-inch slices
1 cup grated Parmesan cheese
2/3 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 95 mg, Fat 6, Fiber 4 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 9 g, TransFat 1 g

SWEET POTATO-BACON BISCUITS

Sweet Potato-Bacon Biscuits image

Whether you're in the mood for savory morning or night, these flaky, tender biscuits are good at any time of the day.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
8 slices bacon, crisply cooked, crumbled
1/2 teaspoon chopped fresh thyme leaves
1/4 cup butter, frozen
2/3 cup mashed canned sweet potatoes (from 15-oz can)
2 tablespoons buttermilk
2 tablespoons butter, melted

Steps:

Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Biscuit, TransFat 0 g

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