Vegetable Quiche with Sweet Potato Crust

Don’t have time to make a crust? Cut up a sweet potato instead. This quiche variation will quickly become part of your regular kitchen line up. Baking the sweet potato crust before adding in the filling will ensure the eggs will not overcook. I know it might be tempting to bake it all at once, but the egg filling will be rubbery and no one likes the feeling of chewing on tires. In this quiche photo, I opted to leave the meat out.

Vegetable Quiche with Sweet Potato Crust Recipe


1 Tbsp unsalted butter
1 large sweet potato, peeled and sliced 1/8 inch thick


2 Tbsp bacon fat or grapeseed oil
1/2 cup brussels sprouts, chopped
1/2 cup diced onions
2 large gloves of garlic, minced
2 cups spinach
1 Tbsp salt
1 Tsp soy sauce
1/2 Tsp garlic powder
1/2 Tsp black pepper
1/4 cup yellow bell pepper
7 large eggs
1/3 cup whole milk or cream
1/2 cup sausage or other meat (optional)
1/ cup sharp cheddar cheese (optional)


Rub 1 Tbsp of butter into an 8 inch cast iron skillet. Peel and wash the sweet potato. Slice into 1/8 thick slices. Lay slices of sweet potatoes on the bottom of the skillet with two layers. Cut the sweet potato slices in half semi circles to line the sides of the pan. Bake for 15 minutes and remove from oven.

In a large skillet on high heat, brown meat with 1 Tsp salt and set aside once cooked if you’re using meat. Leave about 2 Tbsp of grease in the skillet or your pick of oil. I like using bacon fat to give quiche more flavor when I’m not using meat.

On medium heat, sauté the onions until fragrant, toss in brussels sprouts, spinach, and bell pepper with salt, garlic powder and black pepper. Cook just until soft for about 3-5 minutes. Turn the heat off. Mix in the garlic and soy sauce.

In a medium bowl, whisk eggs and milk together with 1 Tsp of salt.

Place the vegetable filling into the sweet potato crust first and then pour the egg mixture over the top. Sprinkle cheese over the filling. Bake for about 30-35 minutes until the filling is set.




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