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Bacon Leek and Asparagus Quiche Sweet Potato Crust Paleo Primal Gourmet Whole30 Mother's Day Brunch

Bacon, Leek and Asparagus Quiche with Sweet Potato Hash-Brown Crust - Whole30, Paleo

You'd never guess this Bacon, Leek and Asparagus Quiche with Sweet Potato Hash-brown Crust was gluten-free, grain-free and dairy-free.
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast, Brunch, Lunch
Cuisine French
Servings 6 people


  • 1.5 pounds sweet potato peeled and coarsely grated
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • ½ teaspoon paprika
  • Freshly-cracked black pepper
  • 6 strips sugar-free bacon thinly sliced
  • 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


  • Preheat oven to 400F.
  • In a non-stick or well-seasoned cast-iron pan, combine the sweet potato, olive oil, ½ teaspoon salt, paprika and ¼ teaspoon black pepper. Toss to combine then evenly press and mold into the shape of the skillet to form a crust. Bake until the edges are golden brown and the crust begins to hold its shape, around 30 minutes. Remove from oven and set 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 to a paper towel-lined plate and set aside. Discard all but 2 tablespoons of bacon grease.
  • Add the leeks and season with a pinch of salt. Cook, stirring, until soft and slightly translucent, around 4 minutes. Add the asparagus and cook, stirring, until slightly tender, around 4 minutes. Taste for seasoning and adjust with salt and pepper as desired. Set aside and let cool completely.
  • In a bowl, combine the eggs and coconut milk. Whisk vigorously until smooth and frothy.
  • Lower the oven to 325F.
  • Assemble the quiche by spreading the leeks and asparagus mixture evenly in the sweet potato crust. Add the bacon and evenly pour over the egg mixture. Top with the reserved asparagus spears and bake until the center of the quiche has just set and is no longer jiggly, around 35 minutes. Remove from oven and let cool 15 minutes to set before slicing and serving.
Keyword Asparagus Quiche, Bacon Leek Asparagus Quiche, Gluten-Free Quiche, Hash-Brown Crust, Paleo Quiche, Whole30 Quiche