Go Back
–+ servings
A slice of sweet potato crust quiche on a cutting board.
4.54 from 13 votes

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.
Prep 30 minutes
Cook 55 minutes
Total 1 hour 25 minutes
Fat 25
Carbs 20
Protein 16
Yield 6

Ingredients

Crust

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.
    Close-up of a sweet potato crust quiche in a red baking dish with a partially visible black rim.
  • 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.
    Pouring egg mixture into a skillet with spinach, red bell peppers, and sweet potato crust for quiche preparation.
  • 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 Facts

Calories: 365kcal | Carbohydrates: 20g | Protein: 16g | Fat: 25g | Fiber: 4g | Sugar: 6g