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Filled to the brim and packed with flavour, this savoury Bacon, Leek and Asparagus Quiche is perfect for brunch or make-ahead breakfasts. It’s super easy, can be prepared in advance and puts a spin on tradition with a sweet-potato crust. If you didn’t know any better, you’d never guess it was Paleo, Whole30, gluten-free & grain-free! And if you’re feeling a bit indulgent, you can try adding some high-quality grated cheese to the filling!
Ingredients You Need for this Bacon, Leek and Asparagus Quiche with Sweet Potato Crust
- Bacon: I used beef bacon here, but you can just as easily substitute pork or turkey. To keep things Whole30 and Paleo, be sure to use a sugar-free bacon. If you can’t find that option, you can also substitute other types of cured or smoked meats. Or, omit the meat altogether to keep this quiche vegetarian.
For best results, I like to slice the bacon into thin strips before cooking. This help the bacon to cook more evenly and render more of the fat. I also recommend placing the bacon in a cold pan to start the cooking process. This will also help prevent the bacon from burning. - Leeks: Leeks add a delicious flavour, texture and sweetness to the quiche. They’re part of the allium family and can be substituted with onion or shallot if that’s what you have on hand.
I recommend trimming off the green tops, which are tough and fibrous, and then slicing the leek down the middle while keeping the stem fully intact. This will help hold the leek together when you rinse it under cold water, removing any dirt trapped between the layers. After rinsing, you can thinly slice the leeks. - Asparagus: Asparagus is undoubtedly the star of this quiche and add a delicious flavour and texture. I also like to use a few asparagus spears to garnish the top of the quiche before baking it. Just be sure to trim off the lower, thicker parts of the asparagus, which are are quite fibrous, chewy and unpleasant to eat. You can either gently bend the asparagus near the bottom stems until they naturally break apart. Or, you can trim them with a knife.
Another option is to use a vegetable peeler to peel off the lower ends of the asparagus until you reach the soft, inner white core. This takes a bit more time but results in less waste - Sweet Potato: Instead of making a traditional pie crust, which takes lots of time and effort, this Bacon, Leek and Asparagus Quiche calls for a crust made from grated sweet potato. It’s a simple and much easier substitute that holds up surprisingly well and also keeps things Paleo and Whole30. You can also substitute regular white or yellow potatoes if preferred.
I like to toss the sweet potato with a bit of EVOO, salt, pepper and smoked paprika for flavour. Then I evenly press the mixture into an an oven-safe non-stick or cast-iron skillet to form the shape of the crust before blind baking it (AKA baking the crust empty). After around 30 minutes, remove the crust from the oven and let it cool before adding the vegetable filling and eggs.
For something a bit more traditional, make my Gluten-Free Pie Dough recipe as the crust for this Bacon, Leek and Asparagus Quiche. - Coconut Milk: I like to whisk in some full-fat coconut milk to the eggs. It adds richness and texture, while keeping this Bacon, Leek and Asparagus Quiche dairy-free. It does give the quiche a very mild coconut flavour, so feel free to omit if that’s not your favourite taste. What’s important is to use a good-quality and good-tasting coconut milk, such as Aroy D and Savoy Coconut Cream.
- Cheese (optional): If feeling a bit indulgent, try adding some grated, grass-fed cheese to the quiche. I’m a big fan of Kerrygold cheese because it’s delicious and made with milk from Irish grass-fed cows.
Substitution Ideas
One of the great things about this quiche is that you can make a wide variety of substitutions based on what’s in season or what you have available in your fridge and pantry. Feel free to switch things up as you see fit!
- Potatoes: Substitute yellow or white potatoes instead of sweet potatoes for a crispier texture and less sweet flavour. Note that regular potatoes are not Paleo but are Whole30 Compliant.
- Bacon: Feel free to use beef, pork or turkey bacon here. Other alternatives include cured deli meats, such as salami, ham, turkey slices or even smoked sausages, like kabanos. You could even sneak in some leftover grilled steak, taco meat or even smoked brisket. The choices are endless.
- Leeks: Substitute onion, shallot or a combination of the two if you can’t find leeks.
- Asparagus: You can substitute or add julienned bell peppers, mushrooms, spinach or zucchini to the quiche.
- Coconut Milk: You can omit the coconut milk altogether if you don’t like the taste. Just note that the texture of the eggs will be more like an omelet and less like a souflé. Other options include a good-quality, unflavoured, nut milk creamer, such as Nut Pods, which is also Whole30 Approved. Or, if you can tolerate dairy, try using table cream instead.
- Cheese: The cheese is optional but will add a very delicious flavour and texture to the quiche. I used Kerrygold Dubliner here. It’s high-quality and made with dairy from Irish grass-fed cows. It has a nutty and slightly sweet flavour profile and melts nicely into the quiche. You can also substitute your favourite melting cheese, such as emmental, gruyère, mozzarella or a nice cheddar.
Can You Make the Quiche Ahead of Time?
Yes, you can absolutely prepare this Bacon, Leek and Asparagus Quiche in advance, making it a great option for meal-prep! The baked quiche will last up to 4 days in the fridge and can be reheated in a toaster oven, microwave or regular oven. Call me crazy, but I actually think the quiche tastes even better served cold!
Serving Suggestions!
You can enjoy this quiche on its own or serve it alongside a simple salad. I personally love it with fresh and crisp leafy greens, such a spring mix or some peppery arugula. I usually keep the dressing very simple with just a little extra-virgin olive oil, lemon juice, salt and pepper. It helps cut through the richness of the quiche and adds some nice texture and colour to the dish.
FAQs
There are few things you can do to get a crispier sweet potato crust.
1. Blind bake the crust for long enough. 30 minutes is the suggested time for 1.5 pounds of sweet potato cooked in a 10″ skillet. This time can change depending on the size of your skillet and how thick of a crust you’ve made. For example, your crust will be thicker if using an 8″ pan with the same amount of potato and therefore will likely need to be baked for a longer time. The time also depends on the strength of your oven. If the edges of the sweet potato crust are not golden brown after 30 minutes, continue baking it and checking every 5-7 minutes.
2. Crisp the bottom on the stovetop! One of the reasons I call for using an oven-safe frying-pan, instead of a baking dish, is because you can place it on the stovetop after it has baked to crisp the bottom a bit. Just note that if you want to do this step, start the pan on a medium-low heat and listen for a sizzling sound. That will be a good indication that the bottom is starting to crisp up.
The maximum time I would refrigerate the quiche is 4 days.
When I first developed this recipe years ago I did it out of necessity. We were going out of town and had 10 eggs in the fridge that needed to be used up so I used them all. If you want to use a full dozen, go for it! The cooking time won’t be affected too much.
You will know the quiche is ready when the eggs have just set and are no longer jiggly. You can test this by very gently moving the pan back and forth and lightly pressing the eggs with your finger. The eggs should be a little springy with some give to them, but not hard.
Note that after the quiche comes out of the oven the residual heat in the pan will continue to slightly cook the eggs. This is one of the reasons it’s important to let the quiche rest before serving.
Yes, as mentioned above it’s important to let the quiche rest before slicing and serving. This will allow the residual heat in the pan to continue gently cooking the eggs. It will also ensure that the quiche holds its shape and doesn’t fall apart when slicing.
You will likely notice that towards the end of the cooking process, the quiche filling will inflate and expand, almost like a balloon. Then when you take it out to let it rest, it deflates. This is totally normal and no cause for concern.
More Brunch Ideas
- Whole30 Prosciutto, Pepper, Mushroom Egg Muffins
- Huevos Rancheros
- Veggie Frittata
- Roast Beef Hash
- Eggs Benedict
- Marcelas’ Easy Paleo Pancakes
- Shakshuka
Bacon, Leek and Asparagus Quiche with Sweet Potato Crust – Whole30, Paleo
Ingredients
- 1.5 pounds sweet potato, peeled and coarsely grated
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt, plus extra, to taste
- ½ teaspoon smoked paprika
- 1/4 teaspoon Freshly-cracked black pepper, plus extra, to taste
- 6 beef bacon, thinly sliced, substitute pork or turkey bacon
- 2 leeks, thinly sliced and green tops removed
- 1 pound asparagus, ends trimmed and peeled, and roughly chopped – reserve 8 whole spears for garnish
- 10 large eggs
- ½ cup full-fat coconut milk
- 7 ounces Kerrygold Dubliner cheese, coarsely grated, optional
Instructions
- Preheat oven or Traeger Grill to 400F.
- In a non-stick or cast-iron pan, combine the sweet potato, olive oil, ½ teaspoon salt, 1/2 teaspoon smoked paprika and ¼ teaspoon black pepper. Toss to coat then evenly press and mold the sweet potato into the shape of the skillet to form a crust approximately 1/2-inch thick. Transfer the pan to the oven or Traeger Grill and bake until the edges are golden brown and the crust begins to hold its shape, around 30 minutes. Remove the pan from oven and set it aside to let cool completely.
- In a separate, cold pan, add the bacon and set over medium heat. Cook, stirring occasionally, until the bacon is golden brown and slightly crispy. Transfer the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of bacon grease.
- Return the pan to medium heat, add the leeks and season with a pinch of salt. Cook, stirring, until the leeks are soft and slightly translucent, around 4 minutes. Add the chopped asparagus and cook, stirring, until slightly tender, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired. Transfer the vegetables to a plate and set it aside to let cool completely.
- In a separate bowl, combine the eggs and coconut milk. Whisk vigorously until smooth.
- Lower the oven to 325F.
- Assemble the quiche by spreading a layer of grated cheese, if using, followed by the sauteed leeks and asparagus and bacon. Repeat until all of the ingredients are in the pan. Slowly pour in the eggs and garnish the top with the reserved asparagus spears. Transfer the quiche to the oven and cook until the centre has just set and is no longer jiggly, around 35 minutes. Remove the quiche from the oven and let it cool 15 minutes to set before slicing and serving with a side salad of choice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Can this quiche be cooked in a removable bottom tart pan ? The cast iron skillet is a bit impractical when storing leftovers in the fridge.
Delicious. I had no asparagus so used broccolini sliced thinly as a replacement. I also cooked the bacon and mixed it into the leek and broccolini before adding to quiche. Mixed the egg with cottage cheese and a dash of lite milk as I had no coconut. But it was so yummy my husband went back for more. Will cook this again.
Absolutely delicious. Using ingredients that I already had on hand, I ended up using turkey bacon and organic feta cheese. Next time, I’ll probably add jalapenos for a little kick. Will definitely make this again!
Can this be made a head and put in the freezer?
I’ve never frozen this particular quiche with the sweet potato crust, but quiches in general tend to freeze fairly well as long as they have been fully cooked. The only drawback is that when you reheat the quiche in the oven, the consistency of the eggs will be less custardy.
This recipe is amazing definitely one of my favorites. Will be using it for myself for a meal prep and if I ever have any guest for breakfast. Simply delicious and oh so tasty!