Sweet potato quiche recipe
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- Dish type
- Pies and tarts
- Vegetarian quiche
This vegetarian recipe makes 2 sweet potato, goat cheese and caramelised onion quiches - which means you'll have enough to feed a hungry crowd!
2 people made this
IngredientsMakes: 2 quiches
- 4 sweet potatoes, peeled
- 120ml water, or as needed
- 1 tablespoon vegetable oil, or as needed
- 2 onions, thinly sliced into rounds
- 6 sprigs fresh rosemary
- 2 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- 2 (23cm) pastry bases
- 175g crumbled goat cheese
- 225g grated cheese
- 4 eggs
- 180ml milk
- 1 pinch Italian herbs, or more to taste
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- Preheat oven to 180 C / Gas 4.
- Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1cm deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle.
- Heat oil in a pan over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelised, 3 to 4 minutes. Stir mustard into caramelised onions and remove pan from heat.
- Slice sweet potatoes into 1cm rounds.
- Line 2 quiche tins with pastry bases; spread caramelised onions on top and then 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the grated cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and grated cheese.
- Beat eggs, milk and Italian herbs together in a bowl and pour over each filled pastry base until evenly filled around the sweet potatoes. If you like a smooth top, press down on each quiche gently until level before baking.
- Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Reviews & ratingsAverage global rating:(4)
Reviews in English (1)
- 3 tablespoons olive oil, divided, or more as needed
- 4 cups sweet potato slices, 1/2-inch thick
- 1 teaspoon salt
- 1 onion, diced
- 2 cups cooked mixed vegetables, chopped
- salt and ground black pepper to taste
- 12 eggs
- 1 cup mascarpone cheese
- ½ cup diced scallions, green parts only
Preheat the oven to 300 degrees F (150 degrees C).
Add 2 tablespoons oil to a frying pan over medium heat. Cook sweet potatoes and salt until starting to brown, 5 to 10 minutes, adding more oil if necessary. Transfer to an 11 x 7-inch rectangular glass baking dish. Press sweet potatoes into the bottom to form a compact layer.
Add 1 tablespoon oil to the frying pan and cook onion over medium heat until translucent, about 3 minutes. Add cooked mixed vegetables, season with salt and pepper, and cook until slightly browned, 5 to 10 minutes. Transfer to the baking dish with the sweet potatoes.
Beat eggs in a blender until just blended, then add mascarpone cheese. Beat until mascarpone cheese starts to separate into smaller bits, about 1 minute more it won't fully blend. Pour over the vegetables in the baking dish. Top with chopped scallions and mix them in slightly.
Bake quiche in the preheated oven until set and slightly browned, 55 to 75 minutes.
- Nonstick cooking spray
- 1 pound sweet potato, peeled and thinly sliced (10 ounces)
- 4 slices lower-sodium, less-fat bacon, crisp-cooked, drained, and crumbled
- ½ cup chopped green sweet pepper (1 small)
- 3 tablespoons very finely chopped red onion
- ½ cup shredded reduced-fat sharp cheddar cheese (2 ounces)
- 2 ounces gouda cheese, shredded (1/2 cup)
- 1 ¾ cups refrigerated or frozen egg product, thawed
- ½ cup fat-free milk
- ¼ teaspoon bottled hot pepper sauce
- 1 sprig Fresh parsley leaves (Optional)
Coat a 9-inch pie plate with cooking spray set aside. Preheat oven to 325 degrees F.
Place sweet potato slices in a 2-quart square microwave-safe baking dish. Add 2 tablespoons water to the baking dish. Cover with vented plastic wrap. Microwave on 100% power (high) 3 to 5 minutes or just until sweet potatoes are tender. Drain cool slightly.
Arrange sweet potato slices evenly across the bottom and up the sides of the prepared pie plate, overlapping as necessary to cover.
Sprinkle crumbled bacon over sweet potato in pie plate sprinkle with sweet pepper and onion. Top with cheddar cheese and gouda cheese.
In a large bowl whisk together eggs, milk and hot pepper sauce. Pour egg mixture over vegetables and cheese in the pie plate. Bake about 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack (see Tip).
Cover and chill at least 6 hours or up to 24 hours before serving. To serve, cut into six wedges. Microwave, one wedge at a time, on 70% power about 2 minutes or until heated through. If desired, garnish with parsley.
Tip: If you prefer to serve right away, let stand 10 minutes before cutting and serving.
Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook, tossing occasionally, until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool reserve skillet.
Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.
Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add kale a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.
Whisk eggs, cheese, and yogurt in a large bowl season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of kale and onions, then pour in egg mixture. Gently press remaining kale and onions into surface of egg mixture.
Bake quiche until edges have puffed up slightly and top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.
How would you rate Simple Quiche with Sweet Potato Crust?
Delicious! I changed it a teeny bit cause i wanted more of a "crust" but that was the only real change. Blitzed the sweet potato with some oats, salt, and a pinch of cayenne in a food processer and pressed into the pan and blind baked that for probably like 20-30 mins, then followed rest of instructions - came out delicious, flavorful and filling, great breakfast to just pop out a slice and warm up for the week. Also good vehicle for any leftover herbs or bits of veg / cheese - some lil extra bits of extra cilantro, ricotta and chives were lovely in there.
Wow. I am eating a leftover piece right now for breakfast, and it is even better reheated. I used chard, 1% Icelandic yogurt and feta cheese because that is what I had, and it worked great. I also halved the eggs as another reviewer suggested and baked in a deep-dish pie pan. It served two of us with leftovers. Easy, healthy, yum!
I followed this recipe as written, and I would not make it again. I did not feel that the sweet potato crust (which was more like just a bottom layer, not a crust by any means) was the best choice. It was too sweet for my taste. This would have been better with a standard white or yellow potato base. And if they were blind baked a bit before adding the filling, they may actually act like a crust instead of just another layer. Also, I cut the sweet potatoes in small cubes. Thin slices layered at the bottom of the pan would have been more visually appealing and would have lended themselves to looking more like a true crust. It took about 85 minutes to cook (longer than stated) and I upped the temperature to 400 the last 10 minutes because I needed to get dinner on the table.
I love this recipe although found it needed something after the first try. Also not a fan of kale. (gasp!) 2nd time around I added cinnamon to the sweet potatoes, added garlic to the egg mix and used my good friend spinach instead of the kale. For me, I preferred the recipe with the subtle additions and the change of greens. I think most folks would find the original recipe a 5 and would not hesitate to make it as is for guests. I also think the recipe is one that adapts to variations depending on your personal preferences. Bottom line, I loved not having to make a crust in the traditional sense!
This is not just an epic recipe, it's a life changing recipe. I eat it every morning. I've passed it to my family members who now eat it every morning (or every night). This is one of the best --no, the best--recipe from this magazine/website. Thank you.
Made this on a Sunday evening. Skipping the pastry crust takes a lot of time out of making quiche! I had a few tablespoons of leftover cream cheese in the fridge and used this for part of the yogurt helping and let the onions turn more caramelized than the recipe seemed to suggest. I would use roasted squash or another starchy veg if I had on hand, very easily adaptable.
I need to bake & freeze this for a brunch after our grad party. How do you advise reheating it? Should I thaw it first, or put it in the oven from frozen?
It's a creative gluten-free quiche crust idea! It's a little too sweet for my taste, but definitely worth a bake.
It's a nice crustless quiche - made it with 10 eggs instead of 12, and spinach instead of kale. Iɽ definitely line underneath the pan, and add garlic as well.
This was delicious, we really liked the sweet potatoe crust. It's just my husband and I, so I reduced the egg mixture in half and baked it in a deep pie dish. I didn't have kale on hand, substituted spinach and added mushrooms. I'm going to use this for many other ingredients, the addition of the yogurt to the eggs turned them to custard and it didn't fall after coming out of the oven. Reduced bake time to 45 minutes and served with sour cream and hot sauce. yum!
This quiche turned out great. I followed the instructions as written and the quiche cooked through and sliced very easily. Make sure you have a watertight pan or that you wrap the bottom of your springform in foil because the potato mixture doesn't create the most uniform crust. I will definitely be making this again. Super simple and provides breakfast for the week.
- 3 ¼ cups shredded sweet potato (about 1 large)
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups broccoli florets
- ¾ cup shredded Cheddar cheese
- 3 tablespoons chopped shallots
- 4 large eggs
- 1 tablespoon sour cream
- 1 cup low-fat milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
To prepare crust: Preheat oven to 400 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir sweet potato, 1 egg, Parmesan, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
To prepare filling and bake quiche: Evenly scatter broccoli, Cheddar and shallots over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.
Can I Make the Quiche Ahead of Time?
The filling for the quiche can be made the night before and the sweet potatoes can be shredded and prepped. I wouldn’t advise assembling the quiche until morning so that the sweet potato crust stays crisp.
I loved using the shredded sweet potatoes as an alternative to pie dough for a couple reasons. First it’s lighter on fat and calories and it’s a vegetable, bonus! I also love the texture and bit of sweetness that it adds to the savory quiche. Pie crust often lacks flavor, but this sweet potato crust is full of it!
You’ll be adding a healthier, but extremely delicious alternative quiche to your breakfast table this year when you make this Spinach, Bacon, Cheese Quiche with Sweet Potato Crust!
How to Make a Sweet Potato Crust Quiche
Don’t be intimidated by the thought of making a homemade quiche crust with sweet potatoes – it’s much easier than you’d think! Plus, it holds together very well. However, it’s only easy if you have the right tool: a mandoline slicer.
A mandoline slicer slices fruits and vegetables with ease. You’re able to easily cut the sweet potatoes into slices of the same thickness with this awesome tool. And, thinner slices are much more achievable than if you were slicing by hand with a knife. I use the OXO mandoline slicer , which I highly recommend!
Of note, mandoline slicers are extremely sharp, so please be EXTREMELY cautious when using one.
If you don’t have one, no sweat. Simply use a sharp knife to cut the slices as thin as possible. Again, be very very careful when doing so!
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
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A Holiday Perfect Breakfast Casserole
This is my new favorite breakfast! When I was young, my mom always made a quiche for breakfast on Christmas. It’s the perfect dish for a busy holiday morning, because it can be made the night ahead and baked the morning of. Plus, it feeds a crowd, and is always a hit.
This version is an updated version of something my mom would have made. Instead of a wheat crust, I made this one with sweet potatoes – think hash browns baked right into your eggs! Sweet potatoes make the perfect gluten free crust because no one will miss the traditional one.
I also have lightened it up a bit by using a blend of coconut milk and almond milk in place of the cream, and leaving out the cheese.
Make the pie crust: Add flour and salt to a food processor and pulse several times to combine. Add butter and pulse until it is broken into very small pieces and the mixture resembles coarse meal. Add vinegar and then slowly pour in milk, pulsing until the dough comes together. Remove from the processor and knead on a floured surface several times. Pat into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes before using. Once it is chilled, place the dough in a 9-inch deep-dish pie plate, fold extra pastry over the edges, and flute. Freeze at least 15 minutes.
Preheat oven to 400°F. Cut sweet potato into slices ¼-inch thick. Toss with canola oil and season with salt and pepper. Turn out onto a baking sheet and bake 20 minutes, until fork tender. Set aside to cool.
While the sweet potato is baking, heat a small skillet over medium-high heat. Add butter to melt, then add sliced onion. Season lightly with salt and pepper and sauté, stirring often. Once onions begin to brown, reduce heat and cook until dark golden brown. Deglaze the pan with white wine and stir until wine has evaporated. Remove from heat and set aside to cool.
Cover the bottom of the frozen pie crust with sweet potatoes, then layer on caramelized onions and Gruyère. Set aside.
In a small bowl, whisk together eggs, half-and-half, salt, pepper, and cayenne, if desired. Pour over ingredients in pie crust.
Place the quiche on a parchment-lined baking sheet and bake 50–55 minutes, until the filling is completely set and does not jiggle. Remove from the oven and rest at room temperature 20 minutes before serving, so the slices will cut cleanly.
Recipe excerpted with permission from Just a Few Miles South by Ouita Michel, published by Fireside Industries