Whole30 Bacon Quiche

Satisfying, nutritious, and completely Whole30-compliant, this Whole30 Bacon Quiche is a game-changer for wholesome breakfasts or brunches. Featuring a unique sweet potato crust that’s baked to golden perfection, this quiche skips the traditional flour base, making it both gluten-free and Paleo-friendly. Crispy bacon adds savory depth, while a vibrant medley of sautéed spinach, red bell pepper, and onion ensures every bite is packed with flavor and nutrients. The rich, creamy filling is achieved by whisking together eggs and coconut milk, creating a dairy-free alternative that doesn’t skimp on indulgence. Seasoned with aromatic dried thyme and roasted to perfection, this quiche is as versatile as it is delicious—ideal for meal prep or serving warm straight from the oven.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 6 slices bacon
• 8 large eggs
• 0.5 cup coconut milk
• 2 cups spinach
• 1 medium red bell pepper
• 0.5 cup onion
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and thinly slice the sweet potatoes into rounds about 1/8 inch thick.

Step 3

Grease a 9-inch pie dish with 1 tablespoon of olive oil. Line the bottom and sides of the dish with the sweet potato slices, overlapping them slightly to form a crust. Drizzle the remaining olive oil over the sweet potatoes and season lightly with salt and pepper.

Step 4

Bake the sweet potato crust in the preheated oven for 20 minutes, or until the edges are golden and the potatoes are tender. Reduce the oven temperature to 350°F (175°C).

Step 5

While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan and set aside on a paper towel-lined plate. Once cooled, crumble the bacon.

Step 6

In the same skillet, using the leftover bacon fat, add the chopped onion and sauté until translucent, about 5 minutes.

Step 7

Add the sliced red bell pepper and cook for another 3 minutes, until softened. Stir in the spinach and cook until just wilted. Remove the skillet from the heat.

Step 8

In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Stir in the crumbled bacon, vegetables, salt, black pepper, and dried thyme.

Step 9

Pour the egg mixture into the pre-baked sweet potato crust, spreading it evenly.

Step 10

Return the quiche to the oven and bake for 25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Step 11

Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy your Whole30 Bacon Quiche warm or at room temperature.

Nutrition Facts

Serving size	(1137.5g)

Amount per serving	% Daily Value*
Calories	1419.3

Total Fat 84.1g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 1535.5mg	0%
Sodium 3960.8mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 13.0g	0%
Total Sugars 31.0g
Protein 74.6g	0%

Vitamin D 335.7IU	0%
Calcium 387.4mg	0%
Iron 11.3mg	0%
Potassium 1635.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 21.3%

Carbs: 24.8%