Erin’s Recipe Rundown
Texture: Creamy, egg custard filling with a slightly crisp shredded sweet potato crust.
Taste: The combination of leeks, goat cheese and sweet potatoes is truly divine!
Ease: While I do love this classic gluten-free quiche lorraine, I’d say this quiche is much easier to make. No rolling or shaping pie dough required!
Top Tip: Be sure to squeeze as much excess moisture out of the shredded sweet potatoes as you can when making the crust.
Would I make these again? Definitely! This is such a fun and delicious naturally gluten-free dish to make for all kinds of gatherings. I especially love it for brunch, holidays and baby showers!
xoxo erin
Featured Comment
From Natalie: 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!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients for the Sweet Potato Crust
- How to Make Sweet Potato Crust
- Make the Filling
- Storage/Freezing Instructions
- How do you make sweet potato crust crispy?
- Can I make this sweet potato crust quiche dairy-free?
- How do I prevent the edges of the crust from burning?
- More Naturally Gluten-Free Brunch Recipes
- Sweet Potato Crusted Quiche (with Goat Cheese and Leeks!) Recipe
If you’re looking for a naturally gluten-free dish to make for a special brunch, try this sweet potato crust quiche!
It’s made with simple ingredients and is always a crowd pleaser! I love making it for brunch, but it’s one of those dishes that’s delicious for breakfast, lunch or dinner!
Ingredients for the Sweet Potato Crust
Here are a few notes on the ingredients to make this quiche. Jump to the recipe for the full measurements.
- Sweet potatoes: You can use any kind of sweet potato you like for this sweet potato quiche. You also might like this recipe for simple roasted sweet potatoes.
- Cream: You can substitute this with full-fat coconut milk to make this quiche dairy-free!
- Goat Cheese: I love the creaminess the goat cheese adds to this quiche. This recipe is very versatile so feel free to use any kind of cheese you like.
- Leeks: Be sure to thoroughly wash and thinly slice your leeks for the best results. I like to place the sliced leeks into a bowl of water and swish them around to remove the dirt and grime.
How to Make Sweet Potato Crust
Here’s an overview of how to make this sweet potato crust quiche. Full printable instructions are in the recipe card below.
- Make the crust: Peel and grate a sweet potato then squeeze out any excess moisture. Mix it with egg and seasoning then press it into a lined springform pan. Bake the crust then cool.
- Make the filling: Saute the leeks until they’re soft. Whisk together the eggs, cream (or coconut milk), and salt/pepper. Then stir in the cooled leeks and goat cheese.
- Bake the quiche: Pour the filling into the crust and bake!
Tip: Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
Make the Filling
Storage/Freezing Instructions
- 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 – 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. To reheat, remove the plastic wrap and foil, then bake the frozen quiche for 20-30 minutes at 350F, or until warmed through. Cover the quiche with foil halfway through baking if needed to prevent the crust from browning too fast.
How do you make sweet potato crust crispy?
You can make sweet potato crust crispier by brushing it with olive oil and baking it for a few extra minutes to get a crispy exterior.
Can I make this sweet potato crust quiche dairy-free?
Yes! This quiche turns out delicious made dairy-free. Substitute the butter with your favorite vegan butter. You can also use full-fat coconut milk in place of the heavy cream and omit the goat cheese.
How do I prevent the edges of the crust from burning?
If you notice the edges of the sweet potato crust getting too brown while the filling bakes, place a piece of tin foil lightly on top of the quiche as a shield so it can continue to cook through, but the edges won’t brown too much.
More Naturally Gluten-Free Brunch Recipes
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
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- pinch crushed red pepper flakes
- 1 large egg
For the Filling:
- 1 leek white and green parts washed and thinly sliced
- 2 tablespoons butter
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup full-fat coconut milk or heavy cream
- 3 ounces goat cheese crumbed
Instructions
For the Sweet Potato Crust:
- 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.
For the Filling:
- 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!
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 – 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. To reheat, remove the plastic wrap and foil, then bake the frozen quiche for 20-30 minutes at 350F, or until warmed through. Cover the quiche with foil halfway through baking if needed to prevent the crust from browning too fast.
Nutrition
This post was originally published in December 2015. It was updated with new photos and step-by-step instructions in July 2020.
The combination of these simple ingredients create a flavorful and mouthwatering dish 🙂
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!
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!
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 🙂
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.
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!
How do I keep the edges from
Burning when using a traditional pie pan or muffin tin?
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!
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!
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}
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!
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!
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!
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!
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!
That sweet potato crust is awesome! Pretty cool that it can hold on it’s own! Have to try!
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….????