This sweet potato crust quiche is the breakfast of your dreams! The delicious sweet potato crust is made with grated sweet potatoes, almond flour, cornmeal, and an egg.
Best Sweet Potato Crust Quiche Recipe
If you are looking for a show stopping quiche to serve at any holiday or brunch, make this Sweet Potato Crust Quiche!
There is no flour and or store-bought crust involved because the crust is made out of mostly SWEET POTATO. So, if you love sweet taters, you will love this sweet potato quiche recipe!
Why Make This sweet potato quiche?
Here is a little bit more info for you:
- Healthy: this sweet potato quiche is primarily made with veggies and eggs making it high protein and packed with nutrients.
- Gluten-free: since the crust is made with grated sweet potatoes and almond meal, it’s gluten-free friendly.
- Veggie-Packed: talk about veggies. The crust is almost all vegetable, but then the quiche is packed with more veggies, including peppers, onions, and spinach.
- Perfect for Brunch: this truly is the perfect recipe to share at brunch.
Main Ingredients
The sweet potato crust alone adds so much flavor to this dish, but when you combine with the quiche filling of veggies, eggs, and cheese, it really is a flavor explosion in your mouth!
For the Crust
- Grated Sweet Potato: the basis of this crust is made up of grated sweet potato. We used a simple cheese grater to grate out sweet potatoes.
- Egg: an egg help everything bind together so that it doesn’t fall apart when baking.
- Spices: you need garlic, cloves, salt, and pepper.
- Almond Flour: we kept this crust grain free with almond flour. Almond flour is light and nutty in flavor.
- Cornmeal: a little bit of cornmeal is used to help prevent the crust from sticking to the pan.
For the Quiche
- Eggs: you need 8 large eggs for this recipe.
- Milk: any kind of milk should do.
- Veggies: you can really use any vegetables you want, but we used caramelized onions, spinach, red pepper, and sun-dried tomatoes.
- Cheese: what is a quiche without cheese? We used goat cheese.
How to Make Sweet Potato Crust Quiche (step-by-step)
- Grate and Drain Sweet Potato: first, grate your sweet potato using a cheese grater and then place it in a large bowl and sprinkle it with salt. Let sit for 15 minutes to draw out the moisture. Next, transfer sweet potato in between a few pieces of paper towel and squeeze as much moisture out as you can.
- Mix Crust: Transfer grated sweet potato into a large bowl and all the rest of the crust ingredients. Mix to form a ball.
- Cook Crust: Transfer dough into a 9-inch circular crust and use your hands to press it down to form your crust. Make sure that your pan is well greased and sprinkled with cornmeal first. Bake crust at 425ºF for 20 minutes.
- Whisk Eggs: Combine quiche filling by whisking eggs and milk in a large bowl. Add
- Bake Quiche: Place all of your chopped veggies on the bottom of the quiche and pour the egg mixture on top. Top with sun-dried tomatoes and goat cheese. Cover sweet potato crust quiche with tin foil and bake at 425ºF for 20 minutes. Remove tin foil and bake for 10-15 more minutes or until the egg is cooked all the way through.
Top Tips for Sweet Potato Crust Quiche
Moisture: The trick to this crust is actually ringing out as much moisture as possible from the sweet potatoes so that the crust can firm up.
Cheese Grater: We used a cheese grater to shred the sweet potato, it works like a charm.
Cornmeal: You’ll notice that we sprinkled some cornmeal on our cast iron skillet and we did this is for 2 reasons.
- So that the quiche easily removes from the pan and so that there’s little to no stickage and
- Crunch! Cornmeal gives it a little extra texture and flavor. Note that if you’d like this recipe to be 100% grain-free you can swap the cornmeal with almond meal.
Storage
Let quiche cool completely. Then, cover it with tin foil and store it in the refrigerator for up to 3-5 days.
Can you freeze sweet potato crust quiche?
We don’t recommend freezing this quiche.
Sweet Potato Crust Quiche Recipe
This sweet potato crust quiche has the most amazing crust that’s made with sweet potatoes and almond flour. The quiche is packed with eggs, veggies, and goat cheese.
Ingredients
Crust
- 1 tablespoon olive oil
- 1 tablespoon cornmeal*
- 2.5 cups grated sweet potato (~1 large sweet potato)*
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 3/4 cup super-fine almond flour
Quiche
- 8 large eggs
- 1/4 cup milk (any kind)
- 1 large white onion, caramelized**
- 2 cups fresh spinach, packed
- 1 red pepper, chopped
- 1/4 cup sun-dried tomatoes
- 2 oz. goat cheese crumbles
Instructions
Crust
- Preheat oven to 425ºF and wipe a 9-inch circular pan (we used a cast iron that is 2.5-inches in depth) with olive oil and sprinkle with cornmeal. Set aside.
- Start your crust by placing the grated sweet potato in a medium-sized bowl. Sprinkle with 1/4 teaspoon salt and let sit for 15-20 minutes. You do this to draw the moisture out of the sweet potato before forming our crust.
- Place sweet potato in the middle of two paper towels and twist. You should be able to wring out any access liquid. Note that some sweet potatoes are moister than others.
- Next, place sweet potato in a medium-sized bowl with all other crust ingredients and mix well. Use your hands to form a ball with the sweet potato mixture.
- Place sweet potato ball onto the pan and use your hands to flatten the sweet potato ball into a crust for your frittata. It should cover the bottom and halfway up the sides.
- Place in the oven and bake at 425ºF for 20 minutes.
Quiche
- Remove crust from oven and let cool.
- While crust is cooling, prep all vegetables for the quiche. Measure out 2 cups of packed spinach, caramelize a large white onion, and chop a red pepper. Set aside.
- Place 8 eggs and 1/4 cup of milk into a medium-size bowl and whisk.
- Next, place caramelized onion, spinach, and red pepper on top of the sweet potato crust and pour egg mixture over the veggies. Use your hands or a spatula to make sure the veggies are submerged in the eggs.
- Top eggs and veggies with sun-dried tomatoes and goat cheese.
- Cover with tin foil and bake for 20 minutes at 425ºF. Remove tin foil and bake for an additional 10-15 minutes.
Tips & Notes
- To make this recipe grain-free you can sub almond flour for the cornmeal.
- Nutrition information includes an additional 4 tablespoons of olive oil for the caramelized onions. See THIS recipe for reference.
Nutrition Facts
Serving Size: 1/6 Calories: 365 Sugar: 6 Fat: 25 Carbohydrates: 20 Fiber: 4 Protein: 16Similar recipes:
This looks delicious. Can the quiche be frozen?
TIA
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I have made this before using sliced sweet potatoes for the crust,,cooking it 15 minutes before adding veggies and eggs! Sometimes I add bacon or sausage for my husband’s tastes! We both like it and can eat it all week. Thank you! I’m going to try your crust next!
The crust was the best part! This took me a bit to assemble but it was worth the wait! I did alter slightly by subbing goat cheese for feta (it’s what I had) and sauting the peppers and spinach down a bit. Great recipe !
★★★★★
I have 4 already baked sweet potatoes, could I use them with the seasoning mentioned too to form the crust? If so, would I still prebake the crust? I’m hoping your answer will be yes 🙂
This is the best quiche I’ve ever tasted! I substituted egg whites for some of the eggs and cut the cheese in half. But other than that, I followed the recipe as listed and even caramelized my onions as suggested. This is so tasty! It is definitely going into my regular rotation. Thank you for posting.
★★★★★
Could you substitute coconut flour? My husband is allergic to almonds
Hi! Unfortunately, we wouldn’t recommend that. Try using cashew meal instead. You can get it at Trader Joes or make your own at home in the food processor.
Let me correct you here. Eggs are Not Vegetarian & definitely Not plant based
My relatives always say that I am killing my
time here at web, however I know I am getting experience all the time by reading such pleasant content.
★★★★★
Just made this, eating as I write. Was looking for a recipe to use up the leftovers in fridge. I used cooked sweet potatoes instead of shreds. I didn’t have spinach, goat cheese or sun dried tomatoes. Used shredded zucchini, grape tomatoes and a little ricotta. Only had coconut milk on hand. I also threw in some caramelized garlic along with the onions. Delish!!! Will def make again
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Does this freeze well?
Could I use oat flour instead of the almond one?
Can I use AP flour owr WW flour instead of almond flour? And if so, do I use the same amount? I want to try this tomorrow and I have every ingredient except the almond flour. Thanks.
Hello! We have not tested it with that, so I am not certain!
On my list of recipes to try this week!
Since I don’t eat eggs, I’ll try using a mixture of water an garbanzo bean flour to substitute and omit the goat cheese. But using sweet potatoes as a crust for a quiche is so clever! I can imagine it tasting AMAZING. The vegetables you’ve chosen are also my favorites! Onions, sun-dried tomatoes, spinach, mmm!
OMG! This looks so good and I want it right now!
This looks easy. Going to have a go at it.
I LOVE sweet potatoes and cannot wait to make this crust! I have a feeling it will quickly become my go-to crust recipe!