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Sunday Suppers with Lunchbox Love–Tomato, Bacon and Arugula Quiche with Sweet Potato Crust

Mother’s Day should be a day when we are off-duty as moms but, with two sides of the family to see, it’s just easier to host a brunch and see everyone at the same time. While the easiest thing is to grab some bagels and spreads, a lot of us are not eating grains or gluten. I found this recipe for a delicious sweet-potato crusted quiche on The Freckled Foodie and it’s going to be a delicious addition to the celebration that everyone will be able to enjoy.

(image and recipe from The Freckled Foodie)

Tomato, Bacon and Arugula Quiche with Sweet Potato Crust | Sunday Suppers with Lunchbox Love |


2 c shredded sweet potato or yam (1-2 large)
2 1/2 tbsp coconut oil or ghee, melted
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


Preheat oven to 450 degrees

Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture

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

Bake for 20 minutes or until hash browns are golden brown around the edges. Remove and set aside then turn oven down to 350 degrees

While the crust is baking, cook bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain. Discard (or keep!) excess bacon grease but leave ~1 tbsp in the skillet.

Add onions and saute until translucent, 3-4 minutes. Add tomatoes and arugula and saute for 3-4 more minutes. Add garlic and mix well for 30 more seconds then remove from heat

Whisk together eggs, salt, and pepper in a medium bowl. Add the bacon and veggie mixture then stir to combine. Pour mixture over crust and bake for 30 minutes, or until top is light brown Let sit for 10 minutes before slicing and serving

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