This easy sweet potato crust quiche adds a little sweetness to a savory breakfast or brunch. It’s an amazing alternative if you’re watching carbs or are looking for gluten free options.
When I’m stumped as to what sounds good for dinner, I’ll make a quiche using up whatever ingredients I have in the fridge. It’s simple and easy and I’ll have leftovers for lunch all week. The only problem is that I like a crust.
If you’re super organized and have pie crusts already in the freezer, you’re my hero. I’m guessing most of us don’t. Pie crusts are super easy to make, but if you’re just scrounging for dinner, I generally don’t want to take the time to make a crust, especially since quiche takes about forty minutes to cook. Using thinly sliced sweet potatoes for the crust is a perfect solution.
With a sweet potato crust quiche, you get a savory quiche with a thin slice of sweet potato on the bottom that adds a slight sweetness to the quiche. This also solves the problem of a soggy pie crust if you want leftovers. I love the flavor and texture it adds and it isn’t difficult to prepare at all.
The quiche itself is rich and creamy and can take on any toppings you want to throw in. With the sweet potatoes, I like to keep it simple and add cheese and spinach and a little bacon it I have some already cooked.
What you’ll need
- Sweet potatoes – you’ll need about two.
- Eggs – half a dozen
- Cream – you can use half-and-half but for a velvety texture, stick to cream.
- Cheese – two cups of your favorite, I like gruyere and mozzarella or cheddar.
- Spinach – with the sweet potatoes, I like to keep the rest of the filling simple without a lot of other flavors from peppers or onions.
- Bacon – completely optional, you could also add ham or prosciutto.
- Nutmeg – it’s just not a quiche without a little nutmeg sprinkled in.
- Garlic, butter and olive oil.
How do you make a sweet potato crust:
Step 1: Slice the sweet potatoes with a mandolin or knife to about ⅛th of an inch. The thicker the slices, the longer it will need to cook. Once sliced, pour a little melted butter over them and line the pie pan with overlapping slices.
Step 2: Bake the crust for about 20 minutes. When you take it out of the oven, if the sweet potatoes have slipped down the sides of the pan, just push them into place. They should be a little soft but not mushy.
How do you make a perfect quiche every time
Quiche is easy to make all you need is the right proportion of egg to milk.
Step 1: To make a perfect quiche every time, add 6 eggs to a measuring bowl and add enough cream so that you have a total of 3 cups. That will be about 1 ½ cups of cream but it will vary depending on the size of your eggs.
Step 2: Saute some spinach and garlic until it’s wilted. Add it to the egg mixture along with cheese and any other fillings you want.
Step 3: Bake for about 40 minutes until it no longer jiggles and let cook for a few minutes before serving.
Next time you’re in the mood for quiche but don’t feel like a flour based crust, give sweet potatoes a try. It’s a healthy choice and also a great alternative for someone who is watching their carbs or is gluten free.
If you’re in a hurry or don’t want the fat from the cream, try a sweet potato frittata instead.
FAQs and tips
You can make the crust in advance and refrigerate it until ready to bake or you can bake the quiche and refrigerate it for a few days. It can also be frozen. Let it thaw and then bake at 350º until warmed through about 20 minutes.
The sweet potatoes will not cook if you do not pre bake the crust. Cut them into thin slices, line a pie pan, drizzle with butter and bake for about 20 minutes.
Fresh spinach is my go to addition for quiche, just cut it after cooking so that you get bite size pieces. Baby spinach will be more mild and has a sweeter taste.
It has a total of 6 carbs with the fillings in the recipe.
More recipes with SWEET POTATOES
- Add them to breakfast in a perfectly moist muffin
- Include sweet potatoes in chili for a hearty meal
- Sweeten up some biscuits with sweet potatoes
- Throw them in a breakfast burrito
More breakfast ideas you’ll love
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Quiche with Sweet Potato Crust
- 1-2 sweet potatoes Peeled and sliced thinly
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoons butter
- 2 cloves garlic minced
- 5 cups spinach
- 4 slices bacon cooked and chopped
- 6 eggs
- 1 ½ cups cream
- 1 cup gruyere
- 1 cup cheddar/mozzarella
- salt and pepper
- Preheat oven to 400º.
- Coat sweet potato slices with a tablespoon of melted butter and place in a 9 inch pie dish. Overlap the slices with the slices going up the sides of the pie dish. Bake for 20 minutes or until the slices are no longer firm.
- In a skillet add 1 tablespoon olive oil and 1 tablespoon butter and heat over medium heat. Add garlic and saute for about 1 minute. Add spinach and a pinch of salt and cook until wilted, about 3 minutes. Remove from pan.
- Add eggs to a large measuring bowl and add enough cream/milk so that the total volume is 3 cups. Whisk until well combined. Add cheese, bacon and spinach. Season with salt and pepper and nutmeg.
- Pour over the baked sweet potato slices. Turn oven down to 375º and bake for 40-50 minutes until center no longer jiggles. Let cool slightly before serving.
Barbara’s Tips + Notes
- It works best if you cook any fillings before you add them to the quiche.
- If your slices of sweet potato are thicker, you will need to increase the cooking time for the crust.
- You can use half-and-half instead of cream.
- You can freeze this and warm up individual pieces in the microwave or in a 350º oven.
- If the sweet potato slices fall down the sides after baking, take a paper towel and gently push them back up the sides of the pie pan.