Spinach Bacon Sweet Potato Quiche

As seen on YouTube  Wyse Guide

Read the whole recipe because you will need a pre-baked crust.

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• 1 tsp salt
• 4 oz cream cheese cold and cut into four pieces
• 6 tbsp unsalted butter cold and cut into tbsp-size pieces
• 5-7 tbsp ice-cold water

For the filling

• 1 leek cut in half lengthwise and sliced
• 1 tsp salt
• 1 tsp black pepper
• ½ lb sweet potato cut into ⅛- to ¼-inch pieces
• ¾ cup frozen spinach thawed
• 5 slices bacon cooked and chopped
• 4 oz cream cheese room temperature
• 4 eggs
• ⅔ cup whole milk
• ¼ cup heavy cream

Instructions 

For the crust (I usually buy a prepared crust)

• In a food processor, combine the flour, salt, cream cheese, and butter. Pulse until the cream cheese and butter are combined with the flour and become the size of a pea or smaller.
• While pulsing the processor, slowly add water until the dough just begins to hold together.
• On a lightly floured surface, work the dough into a disk, kneading lightly. Roll into a 12-inch circle. Fit into a pie dish. Roll excess dough under and crimp edges. Freeze shell 20 minutes or up to one month if wrapped in an airtight container.
• To prebake crust, preheat oven to 375°F. Line crust with parchment and fill to the top with pie weights or dried beans.
• Bake in the preheated oven until the edges are set and golden, 12-15 minutes. Remove parchment and weights and continue baking until the bottom of the crust is dry and golden, an additional 12-15 minutes. Remove from oven and set aside to make the filling. Reduce oven temperature to 350°F.

For the filling

• Over medium heat, saute leek with salt and pepper in 1 tablespoon oil (I use butter instead of oil) until translucent, 2 minutes. Add finely diced sweet potato and saute until just tender, 10-12 minutes. Add the frozen spinach and cook off any moisture, 3 minutes.
• Remove from heat and add room temperature cream cheese and bacon. Stir until the cream cheese melts into the mixture then set aside.
• In a bowl, combine the eggs, milk, and cream. Season with salt and pepper. Whisk together and stir in the sauteed items mixed with cream cheese. Pour into prebaked crust.
• Bake until the edges of the filling are set and the center jiggles slightly, 20-28 minutes. Remove from oven and let cool for 20 minutes before slicing.