Crust-less Bacon-Sweet Potato Sheet Pan Quiche
Miz Helen's Kitchen
Ingredients
Serves 12
8 slices thin sliced bacon, chopped, cooked crisp
2 to 3 Sweet Potatoes, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
8 cups fresh baby spinach
10 fresh eggs
1-1/2 cups half and half
1 cup whole milk
2 teaspoon salt, divided
2 teaspoon pepper, divided
2 teaspoons dried thyme leaves
1 teaspoon dried basil
1 cup Gruyere Cheese, shredded
1 tablespoon butter, softened
Sour Cream for Garnish
Directions
Chop the bacon into large pieces, then cook it in your favorite skillet until crisp.
Remove the crisp bacon onto a paper towel lined plate to drain then set aside.
Add to the skillet with the hot bacon drippings, the chopped sweet potatoes, onions, garlic, 1 teaspoon salt, & 1 teaspoon pepper. Cook over medium heat until the onions are clear and the potatoes are tender.
To a large mixing bowl whisk together the eggs, half & half, whole milk, 1teaspoon salt, 1 teaspoon pepper, dried thyme leaves, and dried basil.
Butter a 15X10 sheet pan.
Spread the sweet potato mixture over the buttered sheet pan.
Very carefully pour the egg and milk mixture over the sweet potato mixture.
Sprinkle the cheese over the top of the egg mixture.
Sprinkle the crisp bacon over the egg and cheese mixture.
Bake in a 375 degree oven for 35 to 40 minutes, or until the eggs are set.
Remove the quiche from the oven and cool it on a rack for 12 minutes before serving.
Garnish with a dollop of sour cream.