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!
And it’s yet another recipe to add to my list of recipes that avoid making gluten-free pie crust! (It’s been a theme this holiday season with this and this.)
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!
Ingredients
- 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
- 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
Instructions
- 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
What a great looking dish! Brilliant to use sweet potatoes instead of “regular” pie crust which I personally cannot even stand the thought of. Leeks and goat cheese and eggs? What’s there not to love….???? This would also make a great “ladies who lunch” luncheon dish wouldn’t it….????
That sweet potato crust is awesome! Pretty cool that it can hold on it’s own! Have to try!
I just made this tonight for my family. My husband and daughter are both gluten free, and it was a total win! Love the leeks and goat cheese and sweet potatoes. Lots of good nutrients there. I added a little fresh thyme because we have some growing. For my taste I’ll do about half the salt and pepper in the crust next time.
I’m so glad you liked it! Thanks for commenting back!
Hi Erin,
The sweet Potato Crusted is such a great idea !!! A friend of mine is on a gluten free diet also so I will send her your recipe.
Val
Thank you!
Looks like quite the process but I LOVE spending time making a good breakfast on weekends. And sweet potatoes + goat cheese. Can’t go wrong there. I will be giving this a try, eventually. Pinned!
Looks great. I will try it. Have you tried freezing it? What do you think calorie count would be? Thanks for posting.
I haven’t tried freezing this! I don’t do nutrition calculations on my recipes at this time so I’m not sure about the calorie count either. Sorry about that!
I found an online recipe conversion calculator and assuming that this makes 8 servings, there are 193 calories per serving. Yum!
Do you think you could make the crust the night before and bake it with the filling the next day?
Hi Brenna! Yes I do think that would work. I would parbake the crust then let it sit at room temperature overnight. Then add the egg filling and finish baking in the morning. Let me know if this works for you!
This was a hit, even with my non-paleo eating dad!
A few notes on my experience with this recipe:
1) Sweet potatoes: mine were pretty dry after shredding them in the food processor, so I was lazy and didn’t squeeze the liquid out. Crust was still great! I also baked the crust and set it in the fridge overnight, since I baked it the following morning. Popped the crust in the oven for a bit to crisp it up the morning of, no problems. Lastly, 2 pounds was a LOT of sweet potato — the crust seemed thicker than the pics here. Next time I’ll shred a little less, if possible.
2) Pan: I used parchment and coconut oil for the springform pan and it was still tricky to get out of the pan. So I definitely recommend greasing the heck out of the pan!
3) Goat cheese: I didn’t use the full 4 oz, it seemed like a lot when I had done a little under 3 oz. So check how much you’re crumbling in!
4) Additions: I added fresh thyme to the egg mixture, which was delicious. I’m thinking of remixes in the winter with fennel, sausage, and gruyere? So many options for this great recipe!
Hope this is helpful and thanks for the awesome recipe!
Thanks for the tips! So glad you liked it!
[…] Sweet Potato Crusted Quiche from Meaningful Eats […]
[…] Sweet Potato Crusted Quiche with Goat Cheese and Leeks Ingredients: 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 (Find the full recipe and directions here at Meaningful Eats) […]
Amazing!! Ive added rosemary to the leeks, and instead of goat cheese, I used white cheddar… Used less eggs, na it was absolutely delicious!!! A hit for dinner 🙂
That’s great! I’m glad to hear it turned out for you! 🙂
Thanks for this Sweet Potato Quiche recipe, can’t wait to try it. I have lots of food allergies and always looking for alternatives to wheat, corn and nuts, and many, many that I don’t have the time to name all of them. Thanks again.
You’re so welcome! I hope you like it!
How do I keep the edges from
Burning when using a traditional pie pan or muffin tin?
[…] Meanwhile, I’m enjoying my own home kitchen experiments with different dishes. I’ve had a lot of rice and veggies, and my next move is a quiche with a sweet potato crust. […]