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!
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!
• 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
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
- 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
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.
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