If you often cook for your kids or grandkids, first, we're impressed, and second, Torie Borrelli Hall and Eric Wolfinger designed a cookbook for you. Eating for Life shows you how to put together simple, nourishing, time-saving meals you can adapt for a small crowd of children. We love their sweet potato quiche, which appeals to all ages and is a great fridge-cleanout recipe: Greens, cheese, and cooked bacon or sausage are all flexible, depending on who you're cooking for and what you have.
Plus, instead of using a traditional pastry crust, you'll thinly slice sweet potatoes to form a naturally sweet, slightly caramelized base and golden, colorful edge. The result is a frittata that feels more special and substantial. We also love the breakfast-for-dinner appeal of the dish: Eggs paired with savory sausage or bacon are hearty enough for a weeknight meal, while still bringing out an unmistakably brunchy vibe.
Borrelli Hall recommends a specific tool for the sweet potatoes: "Take your time slicing them evenly (a mandoline works great, just watch those fingers!)." It's very difficult to achieve that same consistency with a chef's knife, so we're taking her advice.
Sweet Potato Quiche
Author: Torie Borrelli Hall and Eric Wolfinger
Prep Time: 30 min
Cook Time: 35 min
Calories: 525 calories per serving
Servings: 4
Ingredients
- 1 large sweet potato, thinly sliced
- 1 tablespoon avocado oil or butter
- 1 ½ teaspoons salt, divided
- 10 large eggs
- ½ cup small-curd cottage cheese
- 1 teaspoon ground black pepper
- 1 cup leafy greens, large stems removed and torn into 1-inch pieces
- 1 cup shredded cheddar or goat cheese
- ½ cup cooked bacon or sausage
- ½ cup grated Parmesan cheese
Directions
- Preheat the oven to 375°F. Prepare a 10-inch glass pie pan and a baking sheet with cooking spray then set aside.
- Place the sweet potato slices into a medium bowl. Drizzle with oil and sprinkle with ½ teaspoon salt. Toss until evenly coated.
- Place the slices onto a large baking sheet in a single layer. Bake for 10 minutes until bright and beginning to soften. Once done, remove from the oven and let cool while you prepare the rest of the ingredients.
- In a medium bowl, whisk the eggs and cottage cheese with the remaining salt and pepper until well combined.
- Stir in the greens, cheddar, and bacon. Mix until everything is combined and coated in the egg mixture.
- Remove the sweet potatoes from the baking sheet and one-by-one, cover the entire pie plate with them. Shingle them so they overlap like fish scales. Ensure not to miss any edges or leave any open spaces (so no liquid can fall through).
- Once the sweet potatoes are in the pie pan, gently press them into the bottom and sides using the bottom of a cup or your hands. The additional pressure helps adhere them together for the final bake.
- Pour the egg mixture over the sweet potatoes, and top with parmesan cheese. Bake until the edges are crispy and the center is firm, about 20-25 minutes.
- Let cool slightly, and slice into generous wedges. Serve warm.
From Eating for Life: A Holistic Cookbook for Pregnancy and a Thriving Family © 2026 by Torie Borrelli Hall and Eric Wolfinger. Published by the authors. All rights reserved. Photography © by Eric Wolfinger.
