Eggs, goat cheese, and leeks come together for for a creamy, savory quiche in a sweet potato crust! It’s naturally gluten-free and sure to please a crowd—a winning combination that’s perfect for your next holiday brunch.
If you’re looking for a sweet potato crust quiche recipe that tastes amazing, look no further. Check out this recipe for all the tips you need to make delicious gluten-free sweet potato crust quiche.
Quiche recipes are always great for family gatherings, whether you’re coming together for breakfast, brunch, or any other meal. They’re easy to make ahead and serve to a crowd. It’s a one-dish meal that everyone loves!
Most traditional quiche is not gluten-free, but that’s where this sweet potato crust quiche comes in! The delicious sweet potato crust is gluten-free and grain-free, and it’s a bit lighter and healthier, too. And the sweet potato flavorful is amazing!
Plus, you won’t have to go through the hassle of cutting cold butter and using pie weights to get the perfect pie crust.
Sweet potato crusted quiche a gluten free alternative to your standard quiche, and a perfect breakfast or brunch recipe to feed friends and family!
Love quiche? Try this gluten-free quiche recipe! You also might like these banana pancakes or breakfast tacos.
Table of Contents
Ingredients for the Sweet Potato Crust
Here are some of the ingredients that make this quiche such a delicious gluten free option!
- Sweet potatoes: When peeled, grated, and combined with egg and some seasoning, sweet potatoes make the perfect quiche crust!
- Egg: Large eggs act as a binder for the sweet potato crust.
- Red pepper flakes: Red pepper flakes give a little kick and extra flavor to the crust.
- Salt and pepper: Kosher salt and pepper are essential spices that make the crust flavor really stand out.
How to Make Sweet Potato Crust
- Grease the inside of a springform pan with nonstick spray or olive oil 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, a paper towel, or a clean kitchen towel.
- Whisk together the egg and seasoning in a medium 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
These bold ingredients make for a flavorful, delicious quiche!
- Leek: Be sure to thoroughly wash and thinly slice your leeks for the best results.
- Butter: Every quiche is made better with rich and creamy butter!
- Coconut milk: I like to use full-fat coconut milk from a can as an alternative to heavy cream. But you can choose to use heavy cream, if you’d prefer.
- Goat cheese: Get fresh goat cheese or pre-crumbled goat cheese to add creamy tang to your sweet potato crusted quiche.
- Eggs: Of course, no quiche is complete without eggs, the main event!
- Salt and pepper: Salt and black pepper add simple spice to the dish that lets the main ingredients of this sweet potato crust quiche shine.
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 egg mixture 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.
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 – First, bring the sweet potato crust 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 sweet potato crust 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.
FAQ
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.
Yes, sweet potato slices are a great addition to any quiche dish. Just make sure to cook them before adding them to the whisked egg mixture. Or, you can use even use sweet potatoes to make a gluten-free crust—it’s a great alternative to traditional quiche!
There are endless ways to customize your quiche. Try adding ham and Swiss cheese, goat cheese and bell peppers, tomatoes and Feta, or broccoli and cheddar cheese. You can also add any combination of sautéed veggies and cheese with this sweet potato crust quiche recipe.
Expert Tips and Tricks
- Place the sliced leeks into a bowl of water and swish them around to remove the dirt and grime.
- Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other sweet potato crust recipe ingredients.
- Make sure you let the sweet potato crust quiche cool to room temperature before serving. It will continue to set as it cools!
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
More Gluten-Free Breakfast Recipes
I hope you like this sweet potato crust quiche as much as we do! Be sure to leave me a comment/rating below if you try it.
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 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!
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.
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….????