Quiche with Sweet Potato Crust

Quiche with Sweet Potato Crust

The first time I had quiche I was hooked. I was in a little restaurant in Lincoln, Nebraska. I was in college. Yes, college. I loved the flavor as well as the texture.

Years later, when I became a mother, I found a simple quiche recipe that called for a TON of Swiss cheese, ham and heavy cream. My kids loved it.

Fast forward fifteen years. I have slowly implemented changes in our diets, mostly due to my intolerance of gluten. (Funny how the mom steers the boat, eh?)

Last January a good friend and I immersed ourselves into Whole 30, where we ate proteins and vegetables for thirty days. I tried many new recipes including this winner:


It does take some time to create, but the results are well worth your effort.

The two surprises in this quiche:

First, the crust.

It has incredibly good texture and amazing flavor. And it’s a sweet potato. Who woulda thunk?

The second surprise: no cheese.

I am a slightly obsessed cheese lover. I love cheese. Yet this quiche doesn’t need it. Truly. You won’t even miss it. Trust me.

Yesterday I took this quiche to a good friend’s annual Christmas coffee gathering. Everyone that tasted it wanted the recipe. I told them I’d make it easy and create a post just for this recipe. (It is on my site in another place, buried in Whole 30 Week Two Journey.)

quiche with sweet potato crust

Here’s the best part about this quiche. You cannot mess it up. Truly. You can mix and match all sorts of ingredients. I simply love love love this combination: onions, mushrooms, ham and spinach.

If you want to try something else:

  • bacon
  • sausage
  • ham
  • chorizo

Optional veggies:

  • saute chopped peppers
  • artichokes
  • jalapenos
  • kale
  • broccoli
  • tomatoes

If you use a hardier veggie such as kale or broccoli, then steam or boil them to soften them up a bit before adding them to the mix. For softer vegetables such as zucchini or tomatoes, just add them directly to the quiche.

My children won’t touch this quiche, it has too many green things and orange things in it. But that’s just fine with me because it keeps for several days. And it makes me feel full and satisfied and happy and alive.

Now for the recipe:

Print Recipe
Quiche with Sweet Potato Crust
A flavorful quiche, perfect for Christmas brunch!
Prep Time 20 minutes
Cook Time 50 minutes
Prep Time 20 minutes
Cook Time 50 minutes
  1. Peel the sweet potatoes. Cut them into thick slices, about 1/4 inch thick. Spray your pie pan with oil. Line the sweet potato discs in the center of the pan as well as around the edge. Put into the oven at 350 and bake until a fork can begin to pierce the center of a potato, 15-20 minutes
  2. While the potatoes are in the oven, dice the onion and saute it in the olive oil for five minutes.
  3. Add the mushrooms and saute for 4-5 minutes, or until the mushrooms release their water and deepen in color.
  4. Add the ham to the onions and mushrooms. Heat through.
  5. Add a half of bag of spinach to the pan. Put the lid on the pan and allow the spinach to wilt, about five minutes.
  6. Crack 6 eggs into a bowl. Add 1/4 cup of milk plus the salt and pepper. Beat well.
  7. Once the sweet potatoes are beginning to get tender, take the pan out of the oven. Spoon the onions/ham/spinach mixture onto the sweet potatoes. Pour the egg mixture over the top of all of that.
  8. Bake for about 25 minutes or until lightly browned. Jiggle the pan. If the ingredients jiggle like my 50-year old body, they are not done yet. This quiche is done when you jiggle the pan and nothing moves!
  9. Let cool for 10 minutes before serving.
Recipe Notes

I also love making this in my big round Pampered Chef Stone. I simply increase the eggs to 8 and the milk to 1/3 cup.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Please enter Google Username or ID to start!
Example: clip360net or 116819034451508671546
File name
Link to
  Open new windows
  Rel nofollow