Bacon Cabbage Quiche with Sweet Potato Crust

I unexpectedly received a bag of sweet potatoes, two heads of cabbage, and 2 ears of corn from a really sweet gal I work with, and so I decide to try something new. I browsed various recipes online on how to make sweet potatoes and found several interesting ways to cook it. One way, which I might try another day, is to make sweet potato gnocchi. It sounded delicious, but I just wasn’t in the mood to make it.

I came across a veggie quiche recipe that used sweet potatoes as a crust. I thought it sounded interesting, and so instead of using the veggies the recipe called for, I decided that Jenny’s bacon-wrapped cabbage would make for a delicious quiche filling. It turns out I was right. The quiche was so delicious!

While I wasn’t at all disappointed in the quiche filling, I was, however, disappointed in the sweet potato crust. It tasted fine, but I would have preferred my crust to have the texture of crust instead of having a soft, fluffy texture. If I make this again, I may add some flour to the sweet potato crust mixture and use less sweet potatoes. Maybe I’ll get a crustier crust that way.

Bacon Cabbage Quiche with Sweet Potato Crust

Adapted from: Veggie Quiche with Sweet Potato Crust and Jenny’s Bacon-Wrapped Cabbage