Sweet Potato, Bacon & Asparagus Crustless Quiche

This crustless quiche is a quick whip together dish, that is perfect for breakfast, lunch or as a plate to take to a BBQ. You can make changes to the dish by using any vegetables you have, you may choose onion, mushroom or capsicum & you can omit the cheese, if you don’t eat cheese.


3 rashers of bacon roughly chopped
6 asparagus spares
1 sweet potato
6 eggs
1/4 cup of coconut milk
1/4 cup freshly grated cheese
Salt & pepper to taste


  1. Heat the oven at 180 degrees
  2. Grease the pie dish with butter, coconut oil or olive oil (what every you prefer)
  3. Dice the bacon and cut the asparagus spares in half
  4. Over a medium heat gently cook the bacon and asparagus in a pan until the bacon is nicely cooked
  5. Peel the sweet potato & dice. Cook in the microwave or on the stove top in water until soft
  6. Once cooked drain the sweet potato
  7. Place the cooked bacon, asparagus & sweet potato in the pie dish, spreading out evenly
  8. In a large bowl add the eggs, coconut milk and optional cheese and whisk until combined
  9. Season with salt and pepper
  10. Pour the egg mix over the bacon & vegetables in the pie dish
  11. Bake in the over for 30 minutes or until the egg mixture is firm
  12. Serve hot or cold with a side salad & enjoy!

6 thoughts on “Sweet Potato, Bacon & Asparagus Crustless Quiche

  1. I made this tonight but with garlic,leeks and mushrooms in place of the asparagus. And it was delicious!!!

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