I saw the idea for a sweet potato encrusted quiche on instagram a few weeks ago. I couldn’t get the idea out of my mind! It turns out a grated sweet potato crust is just as amazing as it sounds and also 100% easier to make than it sounds. The flavor the the sweet potatoes perfectly complements the leeks, fluffy eggs and chunks of goat cheese.
I tested this recipe one day when my husband was working from home. If it weren’t for the 2 boys under the age of 4 who couldn’t wrap their mind around him needing to work for longer than 20 minutes, I think this quiche might have convinced him to work from home forever. The sweet potato crust has a hint of red pepper flakes that makes the goat cheese taste extra creamy. We ate the entire thing between the 2 of use in less than 24 hours!
If you’re like me, you think all November/December about the perfect thing to serve for Christmas brunch. (maybe that’s actually unrelatable and weird…) Growing up I always ate quiche filled with bacon, caramelized onions, and lots of Swiss cheese in my Mom’s no-fail pie crust on Christmas morning. With regular pie crust and lots of Swiss cheese being out of the picture, this quiche is the perfect new tradition. I always like to have something savory alongside the treats (and lets face it leftover sugar cookies) Christmas morning brings.
Put this on your Christmas morning menu! The only thing about this recipe is the crust looses some of it’s crispiness the next day. It still tastes delicious, but is best the day it’s made. Enjoy!
For the Crust:
- 2 large sweet potatoes (about 2lbs), peeled and grated on a large-holed box grater
- 2 teaspoons salt
- 1 teaspoon pepper
- pinch crushed red pepper flakes
- 1 egg
For the Filling:
- 1 leek, white and green parts washed and thinly sliced
- 2 tablespoons butter
- 8 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup full-fat coconut milk (or heavy cream)
- 4 ounces goat cheese, crumbed
- Preheat oven to 450 degrees F.
- Grease the bottom and side of a 9-inch springform pan with cooking spray. Cut parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan (one circle and one long rectangle). Line the pan with the parchment, then spray the parchment with more cooking spray. You can also just use a standard 9-inch pie pan and serve it right out of the pan (so you can skip the parchment step). The springform pan just makes a more dramatic presentation.
- Place the grated sweet potatoes in a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out any moisture.
- In a medium bowl, whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Add the squeezed sweet potatoes and mix to totally combine. Press the sweet potato mixture into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
- Turn oven down to 350 degrees F.
- Meanwhile, heat the butter over medium high heat. Add the leeks, along with a pinch of salt and pepper and cook until softened, about 6-8 minutes. Let cool slightly before adding to the egg mixture.
- For the egg mixture, whisk together the eggs, salt, pepper, and coconut milk or cream until totally smooth. Add the cooled leeks and 1/2 the goat cheese. Stir to combine. Pour the filling into the prepared crust. Sprinkle the rest of the goat cheese on top.
- Bake 30 minutes, until the center is mostly set. Allow to rest 20 minutes before serving. Serve at room temperature. Enjoy!
Recipe Source: Adapted from Farm Girl Gourment