Try using sweet potatoes for a crust for your next quiche. It adds a little sweetness to a savory breakfast or brunch. Great if you’re watching your carbs.
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 great for dinner and I’ll have leftovers for lunch all week. The only problem is that you need 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.
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 crust if you want leftovers. I love the flavor and texture it added and it wasn’t difficult to prepare at all.
How do you make a quiche using sweet potatoes as the crust:
I sliced one pretty large sweet potato with a mandolin to get thin slices but you can slice it with a knife and have slightly thicker slices which is not a bad thing at all. It just means you’ll need to adjust the cooking time. Once sliced, I poured a little melted butter over them and lined the pie pan with overlapping slices. 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. 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 1/2 cups of cream but it will vary depending on the size of your eggs.
Just add your quiche ingredients and bake, it’s that simple. I used spinach and some left-over bacon and of course a mixture of cheeses.
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 a fan of sweet potatoes, then you might want to try a sweet potato frittata.
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
If you make Quiche with Sweet Potato Crust, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Quiche with Sweet Potato Crust
Try using sweet potatoes for a crust for your next quiche. It adds a little sweetness to a savory breakfast or brunch. Great if you're watching your carbs.
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Servings: 8
Calories: 417kcal
Ingredients
- 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
- nutmeg
Instructions
- 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.
Nutrition
Calories: 417kcal | Carbohydrates: 6g | Protein: 15g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 228mg | Sodium: 329mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5236IU | Vitamin C: 6mg | Calcium: 310mg | Iron: 1mg
I love this!!! Using sweet potatoes for the crust added a hint of sweetness to the whole quiche! Absolutely brilliant! It’s the next riced cauliflower or zucchini noodles!