That definitely cancels out the bacon, right?
Yes — because I said so.
Last year at this time I didn’t even think I liked quiche.
This year it’s all I can think about. I’m growing up!
I’ve been obsessing over quiche for breakfast, lunch and dinner throughout the holidays. Mini quiches, quiche bars, quiche tarts — they’re the ultimate comfort food and easy to dress up. This one is right up my alley.
The spiralized sweet potatoes practically melt in your mouth. Those little swirls in the slice are not mushy, nor crunchy — they’re perfectly al dente after a quick toss in bacon grease. (Yes, I did that.)
The kale is garlicky and delicious. I like kale with eggs and omelets when it’s chopped finely, and it’s the same here — tiny pieces fold into the custard beautifully. If including kale makes this a holiday superfood, I’ll take it.
The crunchy bacon is everything, but the star here is the Havarti. I had originally planned to make a queso-style filling, but with bacon to crisp, sweet potatoes to spiralize and kale to chop, it became too much. Havarti was the perfect swap — melty and creamy like queso without the extra step.
The Havarti melts into pockets of gooey, delicious cheese. At first I worried the eggs were undercooked, but those cheesy pockets were the reason the center looked soft — pure, delightful molten Havarti.
I baked this quiche in a springform pan because my tart pan was occupied. The crust looked a bit raised and mismatched, but I loved the texture — I crumbled the extra crust on top for extra buttery crunch and flakiness. It added great contrast to the creamy filling.
If you prefer a traditional tart pan, last year’s roasted broccolini and bacon quiche shows the method I use for that style. This quiche feels like a holiday tradition in the making — and yes, never skip the bacon.
Spiralized Sweet Potato, Kale and Bacon Quiche
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Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter cut into pieces (1 1/2 sticks or 12 tablespoons)
- for brushing: 1 egg + a few drops of water beaten together
Filling
- 6 slices bacon chopped
- 1 small sweet potato spiralized
- 2 cups chopped kale
- 2 garlic cloves minced
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Havarti cheese
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
Crust
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Add the flour, sugar and salt to a food processor and pulse until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces to the food processor and pulse until coarse crumbs remain. Sprinkle the egg mixture over the flour and pulse until the dough comes together.
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Remove the dough, wrap it in plastic wrap and refrigerate for 30 minutes.
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After chilling, roll the dough and place it in a 9-inch tart pan or deep-dish pie plate.
Filling
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Preheat the oven to 350°F (175°C).
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Cook the bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve half the bacon grease in a bowl. Add the spiralized sweet potatoes to the skillet and cook 1–2 minutes, tossing often, then transfer to a bowl.
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Return a bit of bacon grease to the skillet, add the chopped kale and minced garlic, and cook a few minutes until the kale wilts. Remove from heat.
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Whisk together the eggs, heavy cream, grated Havarti, salt and pepper. Layer half the sweet potatoes, bacon and kale into the crust, pour half the egg mixture over top, then add the remaining potatoes, bacon and kale and gently mix. Pour remaining egg mixture if any, and bake 55–60 minutes, until golden and set in the center. Let rest about 15 minutes before slicing. Serve warm.
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I appreciate you so much!
Honestly, it’s like pie for breakfast.