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Sweet Potato-Crusted Quiche
Sweet Potato-Crusted Quiche
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From: Diabetic Living Magazine
Sweet potato provides the perfect vessel for this cheesy breakfast dish.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 1 pound sweet potato, peeled and thinly sliced (10 ounces)
- 4 slices lower-sodium, less-fat bacon, crisp-cooked, drained, and crumbled
- ½ cup chopped green sweet pepper (1 small)
- 3 tablespoons very finely chopped red onion
- ½ cup shredded reduced-fat sharp cheddar cheese (2 ounces)
- 2 ounces gouda cheese, shredded ( ½ cup)
- 1¾ cups refrigerated or frozen egg product, thawed
- ½ cup fat-free milk
- ¼ teaspoon bottled hot pepper sauce
- 1 sprig Fresh parsley leaves (optional)
Preparation
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Prep
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Ready In
- Coat a 9-inch pie plate with cooking spray; set aside. Preheat oven to 325°F.
- Place sweet potato slices in a 2-quart square microwave-safe baking dish. Add 2 tablespoons water to the baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) 3 to 5 minutes or just until sweet potatoes are tender. Drain; cool slightly.
- Arrange sweet potato slices evenly across the bottom and up the sides of the prepared pie plate, overlapping as necessary to cover.
- Sprinkle crumbled bacon over sweet potato in pie plate; sprinkle with sweet pepper and onion. Top with cheddar cheese and gouda cheese.
- In a large bowl whisk together eggs, milk and hot pepper sauce. Pour egg mixture over vegetables and cheese in the pie plate. Bake about 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack (see Tip).
- Cover and chill at least 6 hours or up to 24 hours before serving. To serve, cut into six wedges. Microwave, one wedge at a time, on 70% power about 2 minutes or until heated through. If desired, garnish with parsley.
- Tip: If you prefer to serve right away, let stand 10 minutes before cutting and serving.
- Serving size: 1 wedge
- Per serving: 166 calories; 6 g fat(3 g sat); 2 g fiber; 13 g carbohydrates; 15 g protein; 10 mcg folate; 20 mg cholesterol; 4 g sugars; 7,824 IU vitamin A; 11 mg vitamin C; 198 mg calcium; 2 mg iron; 375 mg sodium; 356 mg potassium
- Nutrition Bonus: Vitamin A (156% daily value), Calcium (20% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 lean-protein, 1 starch
