Sweet Potato Crust Quiche Recipe

Sometimes you want the flakey, buttery crust of a traditional quiche, and other times that sounds like a stomach ache. For the days when you’re craving a lighter option, this sweet potato crust quiche will do just the trick.

The sweet, earthy flavor of the sweet potatoes complement the creamy egg filling in a unique way! Plus, this recipe can easily be made gluten-free and vegetarian.

How to Make Sweet Potato Crust

Sweet potato crust takes a little bit of effort, but it’s worth it — I promise! If you’re using a box grater, you’ll get your arm workout for the day. 

Step 1: Grate the sweet potatoes.

Leaving the skin on, grate 3.5 – 4 cups of sweet potato. Use the medium sized side of your box grater. You can also use a food processor with a grater attachment if you have one.

Step 2: Dry the sweet potatoes

Using a towel or cheesecloth, squeeze the excess water out of the sweet potatoes until they don’t drip. You can use paper towels instead if needed.

Step 3: Mix in olive oil, cornstarch, egg, and seasonings.

This will help the sweet potatoes form a sturdy crust.

Step 4: Grease a 9-inch pan + make the crust.

You can use a pie pan, cast iron, or springform. Add sweet potato mixture and press evenly along the bottom and sides of the pan. From my experience, the crust will come off cleanly without parchment paper.

Step 5: Bake at 450℉ for 20-25 minutes.

The sweet potato crust should be slightly crisp. Note that your crust may shrink a little after baking.

Now for the fun part — the fillings!

Quiche Filling Ideas

The best part about making a quiche is that you can use the odds and ends left in your fridge. Typically I add anywhere between 1-2 cups of mix-ins, depending on the egg-to-filling ratio that I want. Here are a few ideas:

• Veggie Deluxe: bell peppers, onions, spinach, tomatoes, asparagus, parmesan cheese
• South of the Border: cumin, chili powder, green chilis, cilantro, Mexican cheese, tomatoes, bell peppers, onions, chorizo
• Meat Lover’s: ham, sausage, bacon, mozzarella 
• Spinach Artichoke: spinach, artichoke, bacon, feta

If you’re not sure where to start, choose 1 cheese, 1 meat (unless you’re making a vegetarian option), and 2-3 veggies. Consider adding spices to the crust and egg filling that complement these choices.

Making Filling & Baking Your Quiche

You’re made your crust and chosen your fillings, now it’s time to finish baking your quiche! I prefer to caramelize onions if I’m using them. I also saute spinach to shrink it down and more easily mix it with other ingredients (though this step isn’t necessary).

If you are going to saute any vegetables, make sure to drain excess water before mixing them with your eggs.

Step 1: Saute vegetables and sausage separately (if needed)

Step 2: Mix eggs, milk, vegetables, and seasonings together. 

Step 3: Pour into the cooled crust.

You’ll want to let your sweet potato crust cool for about 10 minutes before adding the egg mixture. While it cools, lower the oven temperature to 350℉.

Step 4: Top with cheese.

Step 5: Bake for 30-35 minutes at 350℉.

The egg mixture should be cooked through. You can stick a fork in the center to check.

Once you remove the quiche from the oven, let it cool for about 10 minutes before eating.

How to Store Your Quiche

A sweet potato crust quiche is best served fresh, but it will last about 3-5 days in the refrigerator if you don’t finish it all in one sitting. Make sure to store it in an airtight container.

You can also freeze your quiche. I like to wrap individual slices in saran wrap and then store in a freezer-safe bag. That way you can defrost a single serving. To defrost, microwave for 1 minute and then in 30 second intervals until warm. Typically it takes 1-2 minutes. You can store quiche in the freezer for about 4 months.

More Breakfast Ideas

We love a good breakfast or brunch! Here are a few more recipes that are as good fresh out of the oven as they are reheated from the freezer.

• Flourless banana bread
• Baked oatmeal strawberry bars
• Protein waffles

What are your favorite quiche combos? Let us know in the comments!

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5 from 3 votes

Sweet Potato Crust Quiche Recipe

This sweet potato crust will add a unique, earthy flavor to the traditional quiche! Plus, it's gluten-free.

Course Breakfast

Cuisine American

Keyword quiche, sweet potato quiche

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 6 slices

Ingredients

Sweet Potato Crust

• 3.5 cups grated sweet potato (about 2 medium potatoes)
• 1 egg
• 1 tbsp olive oil
• 3 tbsp cornstarch (or flour)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Filling

• 6 eggs
• 1/2 cup milk
• 2 cups spinach
• 1/3 cup onion
• 1/3 cup broccoli
• 1 roma tomato
• 1 chicken sausage
• 1/4 cup green onions
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 cup cheese of choice

Instructions

Sweet Potato Crust Instructions

• Preheat your oven to 450℉.
• Grate sweet potatoes using a box grater or food processor.
• Squeeze potatoes dry using a kitchen towel or cheese cloth. There should be no more water dripping from the potatoes.
• Mix in egg, olive oil, cornstarch, and spices.
• Grease a 9-inch pan. Press the sweet potato mixture evenly along the bottom and sides.
• Bake for 20-25 minutes until slightly crispy. The crust may shrink after baking. Set aside and let cool for 10 minutes.

Filling Instructions

• Lower the heat on your oven to 350℉.
• Saute spinach and onions. Drain any excess water. Chop other vegetables into small pieces.
• Mix eggs, milk, vegetables, and seasonings together.
• Pour mixture into cooled crust and top with cheese.
• Bake for 30-35 minutes until cooked through.