Gwyneth Paltrow’s Sweet Potato Crust Quiche
Published 3/4/2024
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It’s true, Gwyneth Paltrow made this sweet potato crust quiche and LOVED it. She posted about it on Instagram and we were so thrilled she chose our recipe to make out of the thousands of quiches online!
This sweet potato crust quiche is exactly what it sounds like — the crust is made from shredded sweet potato and almond flour making it flourless and oh-so-delicious.
I can’t even believe it, but Gwyneth Paltrow made our sweet potato quiche and LOVED EVERY BITE! That’s why, we’re dubbing this Gwyneth’s quiche.
Now, there aren’t just random chunks of sweet potato in this quiche, the entire crust is made up of it! Think of it like sweet potato hash browns meets quiche.
Why Make This sweet potato quiche?
- 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.
What You Need for this Grain-Free Sweet Potato Quiche
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.
a note:
This recipe also calls for a bit of cornmeal, but not for inside of the crust — to prevent the crust from sticking to the dish!
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.
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 sticking.
- 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 the 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
Ingredients
Crust
- 1 tablespoon olive oil
- 1 tablespoon cornmeal*
- 2.5 cups grated sweet potato, moisture removed and packed, ~1 large sweet potato*
- 1 teaspoon salt, separated
- 1 large egg
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground pepper
- 3/4 cup super-fine almond flour
Quiche
- 8 large eggs
- 1/4 cup milk, any kind
- 1/2 teaspoon sea salt
- 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. This will prevent the crust from sticking to the pan. Set aside.
- Begin by peeling your sweet potato. Then, use a cheese grater on the large setting to grate your sweet potato.
- Transfer the grated sweet potato into a medium-sized bowl. Sprinkle with 1/2 teaspoon salt and let sit for 15-20 minutes. This will help draw out the moisture.
- Remove as much moisture from the grated sweet potato by placing it on top of 2 or 3 pieces of paper towel. Then, twist and squeeze to wring out the moisture. Note that some sweet potatoes are moister than others.
- Transfer the grated sweet potato into a medium-sized bowl. Add the rest of the salt, egg, garlic powder, cloves, pepper, and almond flour to the sweet potato. Use your hands to mix the crust together, making sure it's thoroughly combined.
- Place sweet potato into the greased pie pan. 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. We recommend your crust be around 1/2-3/4-inches thick.
- Bake the crust 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.
- Scramble the eggs. Place 8 eggs, salt, milk into a medium-size bowl and whisk.
- Next, add caramelized onion, spinach, and red pepper to the top of the sweet potato crust, and then pour the 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.
- We used a 9-inch pan, but you can use a 10-inch pan, too. You will need to add 2 extra large eggs to cover the vegetables.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I loved this dish! The addition of cloves in the crust gave the illusion of gingerbread cookies! Mmmm, so good. I made a few adjustments but basically followed the directions. My husband enjoyed it too! That’s always a motivation to make it again.
It turned out delicious. The crust is great and will be my GF go to for crust now. I think it would work on any kind of pie for fall. Like apple and pumpkin. I am dairy free so I used DF salad dressing instead of milk in the batter. Diaya cheese on top was fine but I am sure goat cheese is awesome. I made extra to make indvidual pies in my muffin tins and they turned out excellent too.
The crust is definitely the star of the show. SO good. Love all the veggies also.
I would have to agree!
Great recipe that was packed with flavor. We meal prep a lot and this was a great add to the breakfast rotation!
Yours turned out so good! Glad you loved it!
I made 2/3 recipe in smaller ramekins. I had to adjust the baking time slightly. A note about the color/consistency of the crust after par baking would be helpful.
Since I used ramekins, I had to massage the spinach to make it fit. I also added aleppo pepper flakes to the crust.
I didn’t have any cornmeal, it really needs that pop for texture. I’ll be making this again,, we have a work potluck coming up.
We loved this veggie packed quiche! It was easy to follow and would be easy to make to your liking. Will definitely make again!
This was delicious. I wasn’t sure how I felt about the cloves, but they gave the quiche an interesting flavor. I couldn’t find goat cheese crumbles at my grocery store so just used regular goat cheese. My 9in pie dish was a bit small and couldn’t quite fit all the egg in. It warmed up great the next day.