Sweet Potato Quiche
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This sweet potato quiche is so good, simple, and nutritious. The combination of a savory, veggie-packed filling and a crispy crust is absolutely delicious.
The perfect lunch or brunch recipe for fall and the festive season.
I love quiches this time of the year. They’re so easy to make and customize with a variety of seasonal vegetables and any cheese I have on hand.
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Quiches pack protein and veggies, keep well for days, and are so versatile. We LOVE them for brunch, lunch, and for a light meatless dinner!
Today I’m sharing a scrumptious sweet potato quiche that can be made entirely in advance, making it perfect for the upcoming holiday gatherings!
First things first, you need a pastry crust sheet (available in the frozen section of your grocery store!). You’re welcome to make your own crust, but ready-made is a no-brainer if you are short on time.
Next, cook the veggies! This quiche recipe packs a ton of sweet potatoes and a handful of spinach (optional), which adds color and more nutrients. Then, make a quiche filling by mixing eggs, milk, dried herbs, grated cheese, and smoked paprika, which adds plenty of flavor.
Finally, roll out the crust, add the veggies, pour in the egg mixture, and bake until the sweet potato quiche looks golden brown, firm, crispy… and oh so delicious!
List of the ingredients
- Sweet potatoes
- Spinach (optional)
- Shortcrust pastry
- Eggs
- Milk
- Cheese (Gruyere + Parmesan)
- Dried herbs
- Smoked paprika
- Garlic
- Olive oil + seasoning
How to make sweet potato quiche
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Cook the diced potatoes. You can cook them on the stove (15-20 minutes) or in the oven (30 minutes).
- Sauté the spinach until wilted, if using it.
- Preheat the oven.
- Whisk together milk, eggs, paprika, herbs, and seasoning.
- Fit the pie crust into the tin. Either a pie dish or a square/round cake tin will work.
- Add the vegetables, top with the grated cheese, and pour the milk and egg mixture into the crust.
- Fold the rims gently. Optional: for a nice golden finish, brush the pastry with an egg wash and top with sesame seeds.
- Bake until the filling looks firm (about 30-35 minutes), and the top and the crust are nicely golden brown. Enjoy!
recipe notes
Sweet potato quiche ingredients
Shortcrust pastry: You need just one good-quality ready-made shortcrust pastry. It’s sold frozen or refrigerated. Defrost, get prepping; no blind baking is required. You can also use your homemade shortcrust pastry, of course!
Cheese: I used a combination of grated Gruyère and Parmesan. But to keep it 100% vegetarian, skip the parmesan. You can also substitute Gruyère with other grated cheeses, such as mature cheddar or Comte (they are usually cheaper, too!).
Eggs: They are essential for the filling. They give structure and richness.
Milk: Combined with eggs and cheese, milk helps the quiche filling to set without making it too heavy. You don’t need many eggs or cream – the sweet potatoes are the stars of the show here!
Herbs: I used dried sage, rosemary, and thyme for their hearty notes. But you can use dried thyme only or Italian herb seasoning as a substitute.
Smoked paprika + garlic: This combo adds more flavor and pairs very well with sweet potatoes. You can use 1/4 tsp of dried garlic instead of fresh.
Olive oil + seasoning: You need olive oil to cook the sweet potatoes, and seasoning for both the potatoes and the filling.
STORAGE TIPS
Place any leftover sweet potato quiche in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 10 minutes. You can also freeze the quiche, cool it completely, then double-wrap it in tinfoil or place slices in an airtight glass container and store for up to 3 months. Reheat the leftovers in the microwave or, if reheating the whole quiche, in the oven at 350°F for about 20 minutes.
More potato recipes
Lastly, if you make this sweet potato quiche recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Sweet Potato Quiche
Ingredients
- 1 ½ lb (670 grams) sweet potatoes, peeled and diced into max 1-inch pieces
- 4 oz (120 grams) fresh spinach
- 1 tablespoon olive oil
- 1 pie crust or puff pastry sheet (defrosted)
- ¾ cup (180 ml) full-fat milk
- 3 large eggs
- ¾ cup grated gruyere
- ¼ cup grated parmesan cheese (optional)
- 1 garlic clove, finely grated (or ¼ tsp garlic powder)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
Instructions
- Cook the veggies: Add 1 tablespoon of olive oil to a skillet, and heat over medium heat. Next, add the potatoes (max 1-inch dice). Add the salt (about 3/4 tsp salt), next add a few tablespoons of water, cover with a lid, and cook until tender. It should take about 15 minutes. Next, transfer the potatoes to a bowl, and saute the spinach in the same skillet just until wilted. It takes a couple of minutes.
- Preheat the oven to 375° F (190° C) and fit the shortcrust pastry sheet in a greased 10-inch (25 cm) pan. Trim any edges that go over the sides, and press them back into any gaps in the pie dish so the pan is completely covered.
- Make the filling: In a medium bowl, whisk together the milk, eggs, dried herbs, paprika, garlic, salt, and pepper until well combined.
- Add the sweet potatoes and spinach to the bottom of the shortcrust pastry. Mix in the grated cheese, and pour the egg mixture over the top, filling it a bit below the rim (about ½ inch). Make sure the filling is evenly distributed. Optional: Brush the pastry with a beaten egg and top with sesame seeds.
- Bake for about 30-35 minutes until the pastry is golden brown, and the egg and milk filling is set (but still a bit soft is perfectly fine). Check after 30 minutes, and remove from the oven when it's ready. Let it sit for 10-15 minutes before serving. Enjoy it warm or at room temperature.
