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You are here: Home / Breakfast / Sweet Potato Crust Quiche

December 16, 2018 37 Comments

Sweet Potato Crust Quiche

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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.Sweet potato crust quiche slices

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?

Sweet potato crust quiche potatoesLike 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.

How to make sweet potato crust quiche 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!

How to make sweet potato crust quiche 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
Slice of sweet potato crust quiche

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!

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4.50 from 10 votes

Sweet Potato Crust Quiche

This sweet potato crust quiche uses a base of thinly sliced roasted sweet potatoes for the crust, and its filling is loaded with sautéed veggies and cheese! It's a delicious, healthy, and protein-filled dish to make for a special breakfast or holiday brunch!
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 6 pieces
Calories: 217kcal
Author: Liv

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

*To prep in advance: sauté veggies for filling and cook sweet potatoes in pie dish the day before. The next day, beat eggs, add veggies, and pour into pie dish, then cook according to the directions.

Nutrition

Serving: 1slice (1/6 recipe) | Calories: 217kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g | Fiber: 3g | Sugar: 4g | Vitamin A: 13750IU

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

 

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Comments

  1. Misty says

    December 16, 2018 at 4:43 pm

    5 stars
    This looks absolutely amazing! I can’t wait to try it!I love sweet potatoes, too!

    Reply
    • Liv says

      December 18, 2018 at 4:14 pm

      Hope you enjoy! 🙂

      Reply
    • Jan Maidy says

      November 17, 2020 at 9:23 pm

      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!

      Reply
      • Liv says

        November 21, 2020 at 6:39 pm

        So glad the quiche was a hit! And that your friend’s hubby is a converted sweet potato lover 😀

        Reply
    • Elaine says

      May 22, 2021 at 10:02 pm

      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.

      Reply
      • Liv says

        May 24, 2021 at 6:35 pm

        Yes! Hooray for GF and DF!

        Reply
  2. Marissa says

    December 16, 2018 at 5:16 pm

    I love sweet potatoes! Looks great.

    Reply
    • Liv says

      December 18, 2018 at 4:15 pm

      You and me both 🙂 Thank you!

      Reply
  3. Tabitha Billig says

    December 25, 2018 at 1:38 am

    5 stars
    A big and jolly Merry Christmas all the way from Sweden. I hope you have a blessed day!

    Reply
  4. Kyra Rodriguez says

    January 4, 2019 at 4:09 am

    5 stars
    That really looks so yummy and healthy!!! I will try this recipe!! Thanks

    Reply
    • Liv says

      January 8, 2019 at 6:48 pm

      Hope you enjoy! 🙂

      Reply
  5. J says

    March 24, 2019 at 4:15 pm

    The liquid part ran through the bottom of the potato crust and leaked out. ☹️ Not sure why. I followed directions. Rarely have an issue.

    Reply
    • Liv says

      April 2, 2019 at 11:18 am

      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!

      Reply
  6. Toby Lynn says

    May 27, 2019 at 4:32 pm

    4 stars
    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.

    Reply
    • Liv says

      May 31, 2019 at 5:33 pm

      Adding mushrooms and bacon sounds great for a savory contrast to the sweet potatoes!!

      Reply
    • J says

      March 24, 2020 at 5:28 pm

      Add 1/2 tsp baking powder to the egg mixture.

      Reply
  7. Patricia Gilbert-Sturm says

    October 16, 2019 at 5:00 pm

    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!

    Reply
    • Liv says

      October 18, 2019 at 3:43 pm

      Thanks for sharing your adaptations, Patricia! So glad you enjoyed this recipe!

      Reply
  8. shelley says

    December 21, 2019 at 10:08 pm

    Can these be frozen and rewarmed after baking?

    Reply
    • Liv says

      December 22, 2019 at 2:37 pm

      Hi Shelley, I haven’t tried it but I’m not sure that the texture would be ideal after freezing, unfortunately

      Reply
  9. Eily says

    April 10, 2020 at 1:31 pm

    Made the quiche and it was amazing – it’s now a family favourite. Thanks for the receipe

    Reply
  10. Colleen Taylor says

    May 12, 2020 at 11:19 am

    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.

    Reply
  11. Irene says

    November 8, 2020 at 11:45 am

    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

    Reply
    • Liv says

      November 8, 2020 at 2:29 pm

      Great idea, Irene! Thanks for sharing 😀

      Reply
  12. PK says

    January 22, 2021 at 5:21 pm

    Does this make a crispy crust?

    Reply
    • Liv says

      January 26, 2021 at 1:16 pm

      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!

      Reply
  13. D M P says

    April 14, 2021 at 4:40 pm

    5 stars
    A friend brought this to Bible study today. So good, I asked her for the recipe.

    Reply
    • Liv says

      May 8, 2021 at 12:14 pm

      I’m so glad the recipe was a hit!

      Reply
  14. April says

    November 14, 2021 at 8:34 pm

    I had heard of making my quiche with sweet potatoes instead of crust but it was finding your directions that made me do it. My version was using precooked squash and egg mixture with cinnamon, nutmeg and coconut sugar. The house smelled great like a Greek custard pie and it tasted great too even though I was short on the potatoes and squash, so it was not a large puffed up pie. The egg worked around the side of the dish to fill in for the potatoes and it only took 20min in the oven at 350 for it to be ready in a quiche dish. What fun it was to create something new.

    Reply
  15. Larry Lewis says

    December 10, 2021 at 8:02 pm

    5 stars
    I made it with Asiago and smoked Gouda cheeses.I also added 5 slices of uncured bacon, because – bacon! I used my spiralizer’s ribbon cutting blade to slice the potatoes a uniform thickness. This recipe will definitely be placed on the rotation. Thanks a bunch!

    Reply
    • Liv says

      December 23, 2021 at 7:34 pm

      Those adaptations sound delicious! Thanks for reporting back 😀

      Reply
  16. Steve says

    December 22, 2021 at 10:55 pm

    5 stars
    I’ve been working sweet potatoes into the menu quite frequently lately, as part of healthier eating. This recipe was a big hit with the family! Used gouda cheese and added whipped cream cheese instead of milk. Diced ham, onion, garlic and a big bag of fresh spinach made this a great dinner. Thanks for the recipe!

    Reply
    • Liv says

      December 23, 2021 at 7:33 pm

      So glad to hear it, Steve! Thanks for reporting back 😀

      Reply
  17. Randi Rudnick says

    March 6, 2022 at 10:22 am

    I was wondering Liv if you could confirm the carb content.
    Since 2 medium sweet potatoes have about 60 carbs and a serving is 1/6 of the pie I calculated
    approximately 10 carbs. Can you tell me what else has carbs to make the other 10 to total 20 carbs?
    Thanks, Randi

    Reply
  18. Chef Flavor says

    June 23, 2022 at 10:59 am

    3 stars
    i don’t like sweet potatoes but i kind of liked this recipe. The quiche was too sweet for me. but i dipped it in mambo sauce and a bit of hot sauce, and i liked it then, especially since I like spicy.

    Reply
  19. Danielle says

    July 23, 2022 at 10:17 am

    5 stars
    So good! Helped me clean out my fridge and use up the sweet potatoes I seen to collect!

    Reply
  20. Di says

    August 7, 2023 at 9:02 pm

    3 stars
    Sorry I must be addicted to carbs. Feel the sweet potatoes outweighed the rest of the quiche..other flavors lost😞

    Reply

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Hi, I’m Liv! I originally started blogging to share easy meals I made in my college dorm kitchen. Years later, as an attorney now, my goal is still to share delicious, approachable recipes with simple ingredients. You can most often find me running, eating ice cream, and making a mess in my kitchen. More...

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