Sweet Potato Crusted Quiche {with Goat Cheese and Leeks}

Sweet Potato Crusted Quiche with Goat Cheese and Leeks! {Gluten-Free} This quiche is a crowd-pleaser! Serve it at your next holiday brunch.

Love quiche? Try this gluten-free quiche recipe!

Ingredients for the Sweet Potato Crust

• Sweet potatoes, peeled and grated
• Egg
• Red pepper flakes
• Salt and pepper

How to Make the Crust

1. Grease the inside of a springform pan with cooking spray. Line the inside with parchment paper, then grease again with more cooking spray.
2. Peel the sweet potatoes and grate with a large-holed box grater. Then, squeeze out any moisture with cheesecloth or a clean kitchen towel.
3. Whisk together the egg and seasoning in a bowl, then add in the grated sweet potato. Stir until everything is well incorporated.
4. 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

1. 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.
2. 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.
3. Pour the filling into the sweet potato crust and top with the rest of the goat cheese.
4. 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.

1. Cut off the root and the dark green tops. Discard both (or save the tops to use for soup or stock).
2. Slice the remaining white and pale green stalks into thin rings.
3. Place the sliced leeks into a bowl of water and swish them around to remove the dirt and grime.
4. 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.

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Sweet Potato Crusted Quiche

Author: Erin Collins

Prep: 30 mins

Cook: 1 hr

Total: 1 hr 30 mins

Sweet Potato Crusted Quiche with Goat Cheese and Leeks! {Gluten-Free} This quiche is a crowd-pleaser! Serve it at your next holiday brunch.

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5 from 18 votes

Servings: 6 -8 servings

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Ingredients

For the Crust:

• ▢ 2 large sweet potatoes, about 2lbs, peeled and grated on a large-holed box grater
• ▢ 1 ½ 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
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ¼ 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 ½ 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.

Calories: 243kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 264mg | Sodium: 1193mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7065IU | Vitamin C: 2.8mg | Calcium: 87mg | Iron: 2.4mg

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.