Sweet Potato Crust Quiche
This sweet potato crust quiche is the perfect protein and veggie-packed breakfast or brunch! It’s gluten-free and easy to make dairy-free.
Is there anything more classic for brunch than a quiche? It’s a baked egg dish with a flakey crust, and just about any combination of filling you can imagine. If you’re gluten-free, you usually either have to sit it out entirely and opt for something like my sheet pan eggs, or a 3-ingredient chia pudding for brunch. But not anymore!
This sweet potato crust quiche in made with zero grains, gluten, or pastry crust. The main ingredient in the crust is sweet potato, and the filling is packed with veggies!
Table of contents
What’s the best way to shred sweet potatoes?
You have a few options for shredding sweet potato. Here are my tips…
- A food processor. The shredder attachment on a food processor is the quickest and easiest way to shred sweet potatoes.
- A box grater. This will take longer but will work just as well. Be sure to use a cut-resistant glove!
Why this sweet potato crust quiche will be your new brunch go-to
- It’s grain-free! Usually quiche is not grain-free, so love having this as an option for those that are grain-free!
- Eye candy perfection. This quiche is just gorgeous to lay out on the table! If you’re serving it for Easter, set it next to another colorful Easter dish like my jello deviled eggs. Or maybe you’re serving it for mother’s day with a mocktail like my frozen watermelon margarita mocktail!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Sweet Potato. This is the star of the grain-free crust!
- Egg. Key ingredient to making quiche!
- Ghee. Ghee is clarified butter and adds great flavor in the recipe, but you can sub this for avocado oil if you don’t tolerate ghee.
- Goat Cheese. This is optional, but love the flavor goat cheese adds in!
Modifications & substitutions
- Veggies. The veggies in this recipe are very flexible. You can also add something like zucchini, spinach, sundried tomatoes, etc!
- Cheese. The goat cheese is optional, and you can even swap it out for something like cottage cheese for extra protein, or just no cheese at all.
How to make sweet potato crust quiche
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Shred the sweet potato well and ring out the excess water from the sweet potato.
Step two. Mix the shredded sweet potato with the egg, tapioca starch, avocado oil, and salt and pepper. Press the sweet potato mixture into the greased pan.
Step three. Bake the sweet potato crust.
Step four. Saute the leeks, asparagus, shallots and garlic.
Step five. Whisk well the eggs and goat cheese then add the cooked leeks, asparagus, shallots and garlic and stir them in.
Step six. Pour the egg mixture into the sweet potato crust and return to bake in the oven.
Step seven. Remove from the oven and allow to cool.
Step eight. Slice the quiche and enjoy!
Michelle’s Tips & Tricks 🤓
- The color of your pan matters. If you use a white enamel cast iron pan, you’ll need more baking time. If you use a fully uncoated black cast iron pan, you’ll need less baking time.
- Use a baking dish instead of a cast-iron pan. This will work just as well!
If you tried these Sweet Potato Crust Quiche or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free Breakfast Recipes…
Sweet Potato Crust Quiche
Equipment
Ingredients
For the crust
- 14 oz sweet potato peeled
- 1 egg
- 1 tbsp arrowroot starch
- 1 ½ tbsp avocado oil
- Salt & pepper
For the quiche
- 1 tbsp ghee (sub avocado oil)
- 1 leek white part chopped into
- 4 stalks asparagus chopped into ½” pieces
- 1 shallot diced
- 1 clove garlic minced
- Salt and pepper
- 6 eggs
- 2 oz soft goat cheese
- 2 tbsp green onion
Instructions
- Preheat the oven to 400 F and grease a 10” enamel cast iron frying pan or round baking dish well with oil.
- Shred the sweet potato well (I use a shredder attachment on my food processor). Use a clean dish towel to ring out the excess water from the sweet potato.
- Add the drained sweet potato to a large bowl along with the egg, tapioca starch, avocado oil, and salt and pepper. Stir well until fully combined. Press the sweet potato mixture into the greased pan, spreading it evenly on the edges of the pan, and pressing down well on the bottom of the pan.
- Transfer to the oven and bake for 23-25 minutes, or until the sweet potato on the edges start to brown. The bottom will still be softer, but it should be cooked and not raw. Set aside to cool slightly.
- While the crust in the oven, heat the ghee in a separate pan over medium-low heat. Add the leeks, asparagus, shallots and garlic. Saute for 5 minutes, just enough for the veggies to soften and become fork tender. Season with salt and pepper and set aside to cool for a few minutes.
- Using a large bowl, crack the eggs into the bowl and sprinkle in the goat cheese and another pinch of salt and pepper. Whisk well. Add the cooked leeks, asparagus, shallots and garlic and stir them in.
- Pour the egg mixture into the sweet potato crust and return to the oven, baking for 20-24 minutes or until the egg is firm.
- Remove from the oven and allow to cool for about 8-10 minutes before slicing. Top with green onion and enjoy!
Video
Notes
- The color of your pan matters. If you use a white enamel cast iron pan, you’ll need more baking time. If you use a fully uncoated black cast iron pan, you’ll need less baking time.
- Use a baking dish instead of a cast-iron pan. This will work just as well!
