Breakfast & Brunch/ Vegetarian

Garden Vegetable Quiche with a Sweet Potato Crust

Quiche is kind of my thing. I make quiches all the time. There’s something about them that I just love – maybe the savory vegetables I fill them with, or the creamy egg baked into a smooth bite, or perhaps the good feeling I have after eating a slice. Either way, it’s not going to stop any time soon.

I was feeling experimental, as well as trying to be really healthy in the few weeks leading up to my wedding, when I saw an image on Pinterest of a sweet potato crust. I have to say, it is AWESOME. Not only did it add a great flavor to the quick, but it also made it so much healthier! The one downside is that it didn’t keep as well as a traditional crust, mainly that it lost the crispiness in the days that followed. That did not stop me from eating it with delight the next few days.

Garden Vegetable Quiche with a Sweet Potato Crust: Healthy Recipe Garden Vegetable Quiche with a Sweet Potato Crust: Healthy Recipe

This is a wonderful brunch dish. Not only is it WAY healthier than regular quiche, it’s also super impressive looking. Win win, right? You can easily customize the filling with your desired veggies, sausage, and seasoning. Just make sure all juices have evaporated in the mixture before adding it to the quiche, as this will mess with the consistency of your finished product.

This was also a great work-lunch. Being back at school, I need to plan ahead lunches to avoid unhealthy hungry behaviors (read: cheeseburgers and lots and lots of chocolate). This was the perfect solution. Even though the crust did lose it’s crispiness, I still enjoyed it so much over 3 days.

Garden Vegetable Quiche with a Sweet Potato Crust

Print Recipe
Serves: 8 Cooking Time: 2 hours


  • For the Crust:
  • 2 sweet potatoes, peeled and grated
  • 1/4 tsp paprika
  • 1 bunch spinach, chopped
  • 1/2 pint grape tomatoes
  • 1/2 red onion, sliced
  • 2 cloves garlic
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh basil
  • 6 eggs + 1 egg for crust
  • 1/4 cup milk (whole or 2/%)
  • 1/2 cup shredded mozzarella
  • Cheese cloth
  • Parchment Paper
  • Springform pan
  • Salt and pepper to taste



First, prepare the crust. Preheat the oven to 450F. Grate the sweet potatoes. Put into the cheese cloth. Wrap the cloth tightly and wring so that juice flows out of the potatoes. Whisk 1 egg in a large bowl. Add the sweet potatoes, salt, pepper, and paprika. Mix thoroughly.


Grease the insides of your springform pan. Cut the parchment paper for line the bottom of the pan, and then the sides (a circle, then a long rectangle). Press the potato crust into the pan. Bake for 40 minutes.


While the crust is cooking, prepare the filling. Heat a large skillet over medium heat. Add a little olive oil to the pan, and then the sliced onions. Cook for 15 minutes, lowering the heat and adding a bit more oil if onions begin to burn. Add the tomatoes after 15 minutes, and cook in the pan for 10 more minutes, stirring occasionally. Add the spinach, salt, garlic, pepper flakes to the pan and increase the heat to medium high. Cook until spinach is wilted and all juice has cooked off, about 10 minutes. Remove from heat. Stir in chopped basil.


Whisk together eggs and milk. Salt and pepper to taste.


When crust comes out of oven, lower oven heat to 350F. Spread the vegetable mixture evenly over the pan. Top with cheese. Top with egg mixture. Bake for 25-30 minutes, or until set. When you shake the pan, there should be little movement in the center.


Allow to cool, then devour!


The crust does not retain it's crispiness if kept over night, so it's best the day of.

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