Cast-Iron Sweet Potato Crust Quiche with Smoked Bacon, Mustard Greens & Sharp Cheddar

Instructions

1. 1

   Toss 2 large sweet potatoes, shredded, with 0.5 tsp kosher salt in a large colander. Let sit for 5 minutes, then wrap the sweet potato shreds securely in a clean kitchen towel and wring out as much moisture as humanly possible over the sink.

   10 min

   Tip: Getting the shreds bone-dry is the secret to a shatteringly crisp cast-iron crust rather than a soggy bottom.

2. 2

   Position an oven rack in the lower third and preheat the oven to 400°F (200°C). Place a 10-inch or 12-inch seasoned cast-iron skillet inside the cold oven to heat up with 1 tbsp unsalted butter brushed inside.

   5 min

   Tip: Preheating the skillet ensures the sweet potato begins frying and caramelizing the second it hits the iron.

3. 3

   Transfer the dry shredded sweet potatoes to a bowl and toss thoroughly with 2 tbsp unsalted butter, melted, 1 tbsp cornstarch, and 0.25 tsp black pepper. Carefully remove the smoking-hot skillet from the oven. Tip the sweet potato mixture into the skillet and firmly press it across the bottom and 1.5 inches up the sloping sides using the flat bottom of a drinking glass.

   5 min

   Tip: Press tightly and evenly. An even thickness prevents scorched rim edges before the center is crisp.

4. 4

   Slide the skillet back into the 400°F oven and par-bake until the top perimeter edges are deeply browned and crisp and the bottom is firm and fragrant.

   20 min

   Tip: If the rim edges brown too quickly around minute 15, gently lay a ring of aluminum foil over the top rim.

5. 5

   While the crust bakes, set a separate skillet over medium heat and render 6 slices thick-cut smoked bacon until crisp and golden brown, about 7 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of drippings in the pan. Toss in 3 cups mustard greens and 2 cloves garlic; cook until wilted and tender, about 3 minutes. Stir in 1 tsp apple cider vinegar to cut the fat, pull from heat, and let cool slightly.

   12 min

   Tip: Mustard greens have a spicy punch that mellows into earthy, rich goodness alongside bacon drippings.

6. 6

   In a medium bowl, whisk together 6 large eggs, 0.75 cup heavy cream, 0.5 cup whole buttermilk, 0.125 tsp ground nutmeg, 0.5 tsp hot sauce, remaining 1 tsp kosher salt, and remaining 0.5 tsp black pepper until completely homogenous and aerated. Gently fold in the wilted mustard greens, cooked bacon, and 1 cup extra-sharp white cheddar cheese.

   5 min

   Tip: Buttermilk adds that quintessential Southern tang and balances the rich cream and sweet potato sweetness.

7. 7

   Carefully pull the par-baked crust from the oven and lower the temperature to 350°F (175°C). Pour the egg custard mixture into the hot sweet potato crust. Scatter the remaining 0.5 cup extra-sharp white cheddar cheese evenly across the surface. Return to the oven and bake until the center is just set with a faint, proud tremble when shaken gently, about 28 to 30 minutes.

   30 min

   Tip: Do not overbake! Residual cast-iron heat will carry the custard through to silky perfection as it sits.

8. 8

   Remove the skillet from the oven and set it on a wire rack. Let the quiche rest undisturbed so the custard sets up into clean, velvety slices. Garnish the top with 2 scallions, slice into wedges, and serve warm right from the iron.

   10 min

   Tip: Resting is crucial for quiche; cutting into it piping hot will cause the custard to weep.