Sweet Potato Crusted Quiche with Goat Cheese and Leeks! {Gluten-Free} This quiche is a crowd-pleaser! Serve it at your next holiday brunch.
Quiche is a popular brunch dish, but it works just as well for those nights when you want breakfast for dinner.
Plus, it’s easy to make-ahead and freeze, so you can pop it in the oven on a busy weeknight!
This goat cheese and leek quiche has a rich, creamy filling full of savory flavors. It also has a hint of tang that’s balanced by the sweet potato crust.
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 during the holiday season with this and this.)
How to make sweet potato crusted quiche
This recipe takes a bit of prep work, but it’s actually quite simple to make. First, make the sweet potato crust. Then, mix the filling together, pour into the crust, and bake!
Ingredients for the Sweet Potato Crust
- Sweet potatoes, peeled and grated
- Egg
- Red pepper flakes
- Salt and pepper
How to Make the Crust
- Grease the inside of a springform pan with cooking spray. Line the inside with parchment paper, then grease again with more cooking spray.
- Peel the sweet potatoes and grate with a large-holed box grater. Then, squeeze out any moisture with cheesecloth or a clean kitchen towel.
- Whisk together the egg and seasoning in a bowl, then add in the grated sweet potato. Stir until everything is well incorporated.
- Next, press the sweet potato mixture along the inside of the springform pan. Place the pan on a cookie sheet and bake until crispy and set, then cool before adding the filling.
Tip: Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
Ingredients for the Filling
- Leek, washed and thinly sliced
- Butter
- Coconut milk – use full-fat from a can or heavy cream
- Goat cheese, crumbled
- Eggs
- Salt and pepper
How to Make the Filling
- Melt the butter in a pan over medium-high heat. Cook the leeks in the butter until softened, seasoning with salt and pepper. Then, remove from heat and let cool.
- Next, whisk together the eggs, coconut milk, salt, and pepper until smooth. Stir in the cooled leeks and half of the goat cheese until just combined.
- Pour the filling into the sweet potato crust and top with the rest of the goat cheese.
- Bake the goat cheese and leek quiche until the center is mostly set, about 30 minutes. Then, let it cool to room temperature before serving.
How to clean and cut leeks
The process is similar to slicing green onions, but with a little more cleaning involved.
- Cut off the root and the dark green tops. Discard both (or save the tops to use for soup or stock).
- Slice the remaining white and pale green stalks into thin rings.
- Place the sliced leeks into a bowl of water and swish them around to remove the dirt and grime.
- Then, scoop out the leeks with your hands or a slotted spoon and pat dry.
Recipe notes
- Storage – Keep any leftover sweet potato crust quiche in the refrigerator for 3 to 4 days. Store slices in an airtight container or cover with foil if using a regular cake pan.
- Reheating – First, bring the quiche to room temperature. You can reheat by the slice in the microwave at half power until warmed through. Or, heat in the oven at 350 degrees F for about 15 minutes.
- Freezing – Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of foil. Bake straight from the freezer for 25-35 minutes at 350 degrees F, or until warmed through. Cover the quiche with foil when baking for faster heating and to prevent the crust from burning.
More Sweet Potato Recipes
- Easy Roasted Sweet Potatoes – a go-to side dish
- Sweet Potato Soup – smooth and flavorful
- Thai Chicken Salads with Sweet Potato – a delicious make-ahead lunch
I hope you like this recipe as much as we do! Be sure to leave me a comment/rating below if you try it.
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
Sweet Potato Crusted Quiche
Ingredients
For the Crust:
- 2 large sweet potatoes, about 2lbs, peeled and grated on a large-holed box grater
- 1 1/2 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
- 3 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 Notes
Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
- Storage – Keep any leftover sweet potato crust quiche in the refrigerator for 3 to 4 days. Store slices in an airtight container or cover with foil if using a regular cake pan.
- Reheating – First, bring the quiche to room temperature. You can reheat by the slice in the microwave at half power until warmed through. Or, heat in the oven at 350 degrees F for about 15 minutes.
- Freezing – Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of foil. Bake straight from the freezer for 25-35 minutes at 350 degrees F, or until warmed through. Cover the quiche with foil when baking for faster heating and to prevent the crust from burning.
Nutrition Facts
Sweet Potato Crusted Quiche
Amount Per Serving
Calories 243
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 264mg88%
Sodium 1193mg52%
Potassium 284mg8%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 7065IU141%
Vitamin C 2.8mg3%
Calcium 87mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 243kcal
This post was originally published in December 2015. It was updated with new photos and step-by-step instructions in July 2020.
Lizzie says
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….????
Linda | The Baker Who Kerns says
That sweet potato crust is awesome! Pretty cool that it can hold on it’s own! Have to try!
Katie says
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.
Erin Collins says
I’m so glad you liked it! Thanks for commenting back!
Valérie says
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
Erin Collins says
Thank you!
Ashley says
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!
Arlene says
Looks great. I will try it. Have you tried freezing it? What do you think calorie count would be? Thanks for posting.
Erin Collins says
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!
DawnInFlorida says
I found an online recipe conversion calculator and assuming that this makes 8 servings, there are 193 calories per serving. Yum!
Brenna says
Do you think you could make the crust the night before and bake it with the filling the next day?
Erin Collins says
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!
Pam says
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!
Erin Collins says
Thanks for the tips! So glad you liked it!
Colette says
I just used parchment in a big square ran it under the tap shook off the excess water and placed it in my springform pan it worked great. BTW I do that for almost anything I bake as it makes for a much easier clean up! And it can go into our green compost bins too up here in Ontario win win}
Tania says
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 🙂
Erin Collins says
That’s great! I’m glad to hear it turned out for you! 🙂
Robin says
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.
Erin Collins says
You’re so welcome! I hope you like it!
Heidi says
How do I keep the edges from
Burning when using a traditional pie pan or muffin tin?
Amy says
I have always wanted to try the sweet potato crust! I love how you laid it out so simply. Can’t wait to try it!
Brenda Jackson says
This is an amazing recipe. I did not have enough goat cheese so I used 2 ounces goat cheese and 2 ounces cheese curds. The family loved it.
Natalie says
I LOVE this recipe. It is my go to for GF guests at our Bed & Breakfast. I switch up the veggies sometimes, depending on what I have in the fridge/garden, Regardless, it always turns out amazing! Thank you 🙂
Katie K. says
This was absolutely delicious and will become a weekend staple! I made the crust the night before and left it covered on the counter overnight. I also added Italian sausage, used white cheddar cheese instead of goat cheese, and only put. the cheese on the top (forgot to mix in). It was tasty and made for great leftovers the next morning. Highly recommend. Thank you for a wonderful recipe!
Sarah says
The combination of these simple ingredients create a flavorful and mouthwatering dish 🙂
Rain says
Made this for dinner tonight and it was amazing! The flavors are fantastic. Both my husband and 15-year old son went back for seconds. I’m so glad I found your website. I’ve had nothing but delicious results so far!