Sweet Potato Quiche

4 from 1 vote

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.

The recipe yields to 8-10 servings.

Prep Time30

Cook Time1 30

Total Time1

Course: Main Course

Cuisine: vegetarian

Keyword: sweet potato quiche

Servings:

Calories: 231kcal

Author: Katia

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.

Notes

Nutrition facts: The nutrition values are for one serving. It’s an estimate based on an online nutrition calculator; it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition