Sweet Potato Crust Quiche

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!

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.

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

• 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!

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5 from 1 vote

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.

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: 275%

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!