This post is sponsored by the North Carolina SweetPotato Commission. I ❤️ NC sweet potatoes, and I hope you love this recipe, too!
This sweet potato crust quiche has a base of thinly sliced roasted sweet potatoes for the crust and a filling loaded with sautéed veggies and cheese! It’s a delicious, healthy, and protein-filled dish to make for a special breakfast or holiday brunch.
Did you know North Carolina is the #1 sweet potato-producing state in the U.S.? I’ve never been so proud of my state! North Carolina actually supplies nearly 60 percent of the sweet potatoes in the country, so even if you don’t live in NC, there’s a pretty good chance you’ve enjoyed a few NC sweet potatoes.
I’m so excited to partner with the North Carolina SweetPotato Commission for this post to create a sweet potato recipe that’s perfect for the holidays…or anytime of the year!
The NC SweetPotato Commission is a nonprofit made up of over 400 sweet potato growers in my state, and it’s committed to supporting its growers and increasing sweet potato consumption through education and promotional activities. And what better way to do that than with delicious sweet potato recipes?
Like sweet potato quiche(!!). Did you know this is a thing now? You just used roasted sweet potatoes as the base of your quiche! Sweet potatoes are super trendy these days, so I have a feeling this quiche would be a hit to bring to a breakfast or brunch this holiday season.
And if you’re wondering…the main difference between a quiche and a frittata is that a quiche has a crust and is fully baked in the oven, and a frittata is a baked egg dish without a crust, usually cooked first on the stovetop and then finished in the oven. So, this is more like a quiche since it has a “crust” and is fully baked in the oven, but of course, you can call it whatever you’d like!
Jump to:
How to Make Sweet Potato Crust Quiche
First, peel and slice your sweet potatoes as thinly as you can into rounds and roast them in your pie dish. Thin is good so they’ll be crispy for the base, rather than soft and mushy. Use more than you think you’ll need because they’ll shrink while baking.
Then, while your sweet potatoes are in the oven, sauté veggies. I used diced onion, bell peppers, and spinach, but mushrooms, broccoli, tomatoes, etc. would all be delicious– anything you’d usually put in an omelet!
I’ve discovered frozen diced bell peppers recently, and I LOVE them for recipes like this because you can’t tell a difference in the taste or texture in a cooked dish, and it’s so easy to just pour some out of the bag in the freezer. They’re so convenient for those times you just need half of a bell pepper (and you get all of the colors in one bag for some variety!).
While the veggies cool for a few minutes, whisk some eggs with milk, salt, and pepper. Once the veggies are cool, stir them into the egg mixture, along with cheese.
Once the sweet potatoes have softened and are beginning to crisp up, pull the dish out of the oven. Pour the egg and veggie mixture over top, top with an extra sprinkle of cheese, and pop the pie dish back in the oven. That’s it!
Substitutions
Substitutions• Use sautéed mushrooms, tomatoes, onions, bell peppers, spinach, kale, sun-dried tomatoes, regular tomatoes, etc.
• Add cooked breakfast sausage or diced bacon or turkey bacon
• Trade the cheddar cheese for mozzarella, monterey jack, pepper jack, or even feta cheese
I hope you enjoy this sweet potato crust quiche! If you make it, feel free to let me know in a comment below and leave a star rating, or take a picture and tag me @livbane on Instagram!
Sweet Potato Crust Quiche
Ingredients
Sweet Potato Crust
- 20 oz. sweet potato (roughly 1 very large or 2 medium)
- 2 tsp. cooking oil (I use avocado or grapeseed oil to withstand high heat)
- 1/2 tsp. each black pepper, salt, and garlic powder
Egg Filling
- 1 tsp. cooking oil
- 1 small onion, chopped
- 1/2 cup chopped bell pepper (I used frozen!)
- 3 oz. fresh spinach
- 6 eggs
- 1/4 tsp. each black pepper and salt
- 2 Tbsp. milk or cream
- 1/2 cup cheddar cheese, divided
Instructions
For the Crust
- Preheat oven to 375 degrees. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
- Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
For the Filling
- While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
- Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
- Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.
Video
Notes
Nutrition
There are so many reasons to love sweet potatoes. They’re a superfood full of vitamins and fiber, they’re filling and versatile, and they’re inexpensive, too! For more sweet potato recipes, check out a few of my favorites:
Paleo Sweet Potato Chili
Sweet Potato Breakfast Bowl
15 Sweet Potato Recipes to Try
And visit the North Carolina SweetPotato Commission website for more recipe inspiration!
Recipe video by If You Give a Blonde a Kitchen
This looks absolutely amazing! I can’t wait to try it!I love sweet potatoes, too!
Hope you enjoy! 🙂
Thank you for the quiche recipe! I made two quite large with zucchini, mushrooms, onion and yellow pepper…made it before when I needed a quick addition to supper. Big hit but our friend said her hubby doesn’t like sweet potatoes! Now he does! What a great addition to dairy dinners!
So glad the quiche was a hit! And that your friend’s hubby is a converted sweet potato lover 😀
This is a great & tasty quiche. Because of dairy issues I didn’t add cheese or milk & it still was really good. Also: gluten-free.
Yes! Hooray for GF and DF!
I love sweet potatoes! Looks great.
You and me both 🙂 Thank you!
A big and jolly Merry Christmas all the way from Sweden. I hope you have a blessed day!
That really looks so yummy and healthy!!! I will try this recipe!! Thanks
Hope you enjoy! 🙂
The liquid part ran through the bottom of the potato crust and leaked out. ☹️ Not sure why. I followed directions. Rarely have an issue.
Hi J, It’s possible that some of the egg mixture will go through the crust if the pieces aren’t heavily overlapping, but it should still taste great once baked!
I loved the sweet potato crust. It added a very different sweetness to the quiche. I added mushrooms bacon and little pieces of zucchini. It was very good. When I took it out of the oven it was nice and puffy but I was bringing it over to a friends house and it fell down a lot. It was still very good. It was a little dry but that might have been because I cooked it and maybe it dried out in the re-warming process. will make it again.
Adding mushrooms and bacon sounds great for a savory contrast to the sweet potatoes!!
Add 1/2 tsp baking powder to the egg mixture.
I made the crust by grating two potatoes ( one yam and one sweet potato) and combined it with one egg and one tbsp. olive oil, salt, pepper and garlic powder . It cooked it @ 400 degrees for 20 minutes and after it cooled I put on the filling. It was a hit!
Thanks for sharing your adaptations, Patricia! So glad you enjoyed this recipe!
Can these be frozen and rewarmed after baking?
Hi Shelley, I haven’t tried it but I’m not sure that the texture would be ideal after freezing, unfortunately
Made the quiche and it was amazing – it’s now a family favourite. Thanks for the receipe
I made this as a Mother’s Day gift for my daughter in law. I didnt have all of the ingredients so I made a few substitutions-I sauteed green onion, yellow pepper and cauliflower. I added a can of Flakes of Ham. It was very yummy. Great recipe.
I make my own frozen diced peppers, carrots, celery, mushrooms, parsley, sliced lemons, limes, etc., by buying when on special; dicing; and put on cookie sheet spaced apart and put in freezer for 2 hrs and then put in freezer containers/bags so they will not stick together. You can then make homemade soups, stews, quiche very quickly when you are rushed and tired because all the chopping has been done when you had lots of time and energy.irene
Great idea, Irene! Thanks for sharing 😀
Does this make a crispy crust?
Hi! While the crust isn’t mushy, it’s not super crispy like a traditional pie crust, either. It’s pretty much the texture of roasted sweet potatoes. Hope that helps!
A friend brought this to Bible study today. So good, I asked her for the recipe.
I’m so glad the recipe was a hit!