Turkey Bacon and Spinach Quiche
Photography Courtesy American Heart Association
Featured in Spring 2026
Ingredients
Nonstick cooking spray
1 medium sweet potato, peeled
1 teaspoon canola or corn oil
1 medium yellow onion, diced
6 slices uncured, nitrate-free turkey bacon, thinly sliced
10 ounces frozen chopped spinach, thawed
¾ teaspoon dried dillweed, crumbled
¼ teaspoon freshly ground black pepper
4 large egg whites
2 large eggs
¼ cup fat-free milk
1½ tablespoons fat-free feta cheese
Instructions
- Preheat oven to 400°F. Lightly spray a 9-inch pie pan with nonstick cooking spray.
- Over a medium bowl use a box grater to grate sweet potato. Measure out 2 cups. Gently press sweet potato on bottom and up sides of greased pan, forming a crust. Sweet potato will be loose but will hold together once cooked.
- Bake 20 minutes or until crust is cooked. Remove from oven. Let stand to cool. Reduce oven temperature to 350°F.
- In a medium skillet heat oil over medium-high heat, swirling to coat bottom. Cook onion 6 minutes or until almost translucent, stirring frequently. Add turkey bacon. Cook 3 to 4 minutes or until onion and bacon begin to brown, stirring frequently. Add spinach, dillweed, salt, and pepper. Cook 1 to 2 minutes or until liquid from spinach is released. Remove from heat. Transfer mixture into sweet potato crust.
- In a medium bowl whisk egg whites, eggs, and milk. Pour over mixture in crust. Sprinkle feta over top.
- Bake 35 to 40 minutes or until a knife inserted into center comes out clean. Transfer to cooling rack. Let cool 10 minutes before cutting into wedges. Makes 5 servings.
Recipe courtesy American Heart Association
