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A slice of quiche with sweet potato crust
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5 from 1 vote

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.
Prep Time30 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Quiche, sweet potatoes
Servings: 8
Calories: 417kcal


  • 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


  • 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.


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