Tomato, Bacon and Arugula Quiche with Sweet Potato Crust

Categories: bacon, eggs, paleo

Ingredients

• 2 c shredded Sweet potato or yam (1-2 large)
• 2 1/2 tbsp Coconut oil or ghee, melted
• S&P
• 4 slices bacon, chopped
• 1/2 Sweet onion, chopped
• 8 Cherry tomatoes, quartered
• 1 large handful Baby arugula
• 2-3 garlic cloves, minced
• 6 eggs

Directions

1. Preheat oven to 450 degrees 2. Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture 3. Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides 4. Bake for 20 minutes or until hash browns are golden brown around the edges 5. Remove and set aside then turn oven down to 350 degrees 6. While the crust is baking, cook bacon in a skillet over medium heat until crisp 7. Remove to a paper towel-lined plate to drain 8. Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet 9. Add onions and saute until translucent, 3-4 minutes 10. Add tomatoes and arugula and saute for 3-4 more minutes 11. Add garlic and mix well for 30 more seconds then remove from heat 12. Whisk together eggs, salt, and pepper in a medium bowl. 13. Add the bacon and veggie mixture then stir to combine 14. Pour mixture over crust and bake for 30 minutes, or until top is light brown 15. Let sit for 10 minutes before slicing and serving 16. Try not to eat the whole thing-

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