An easy and nutritious sweet potato crust quiche recipe packed with fresh vegetables. This low-carb alternative to traditional quiche is gluten free and dairy free and is perfect for clean eating and balanced meals.
Looking for a healthy, gluten-free alternative to traditional quiche? This sweet potato crust quiche is a delicious, nutrient-rich dish that swaps out the usual pastry crust for thinly sliced sweet potatoes.
Just like my dairy-free frittata, it’s perfect for brunch, meal prep, or even a light dinner (also known as "binner" in my house) — and it’s packed with flavor, fiber, and wholesome ingredients.
Why You'll Love This Sweet Potato Crust Quiche
- Grain free & gluten free - A flavorful breakfast quiche without the heavy gluten filled crust!
- Customizable - There are lots of ways to customize this sweet potato crust quiche, from adding cheese, meat, and playing around with your favorite veggies.
- A little sweet & a little savory - The sweet potato crust adds a nice touch of sweetness to the finished quiche.
- Perfect for food prep - This quiche is easy to prep and makes great leftovers warmed up, or even enjoyed straight from the fridge.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Milk - I use unsweetened almond milk to keep this dairy free, but any milk will work. If using plant-based milk, make sure it is plain and unsweetened.
- Sweet potatoes - There are many varieties of sweet potatoes at the grocery store, from jewel (most common), to red garnet, to even white sweet potatoes. Any kind will work in this recipe.
Variations
The recipe as written is for a vegetable packed quiche, but can easily be customized with different veggies, or by adding meat and/or cheese. Here are some suggestions:
Add meat - For more protein, add some cooked bacon or breakfast sausage in with the sauteed veggies.
Add cheese - Add some freshly shredded cheese to the egg mixture. Cheddar, gruyere, mozzarella, or even goat cheese are all great options. Feel free to sprinkle more on top before baking for extra-cheesy goodness.
Switch up the veggies - Try swapping some of the veggies for sliced mushrooms, chopped broccoli, sliced cherry tomatoes, or chopped asparagus.
How-to-Make
Step 1: Thinly, and evenly, slice the sweet potatoes about ⅛" thick.
Step 2: Toss sliced sweet potatoes in a little extra-virgin olive oil and place on the bottom and sides of a 9" pie dish.
Step 3: Bake sweet potato crust at 375-degrees F for about 20 minutes.
Step 4: While the sweet potatoes are baking, sauté the veggies, with exception of the spinach.
Step 5: After veggies are soft, yet still tender, add the spinach. Allow to wilt and remove from heat.
Step 6: In a medium sized bowl, whisk together the eggs, milk, salt and pepper.
Step 7: Add the sautéed veggies to the pie dish and then pour the egg mixture on top.
Step 8: Bake for 35-45 minutes or until the center of the quiche has set. Allow to cool for 10 minutes before slicing.
A Few Expert Tips
Overlap the sweet potatoes slices - The sweet potato slices will shrink up when they bake, so make sure to overlap the slices to avoid gaps in the finished crust. You can re-arrange the slices to form a more even crust after they bake.
Pre-cook the filling - Veggies (and meat) release moisture as they are cooked, so be sure to pre-cook all fillings before baking - no one wants a soggy quiche!
Use a 9" or 10" pie dish - The egg mixture will fill a 9-10" pie dish all the way to the brim. If using anything smaller, reduce the eggs from 8 to 6, or else you'll have too much filling for the dish. This is the pie dish I use.
Place quiche on baking sheet - As mentioned, the egg mixture will fill the pie dish to the top. For ease of getting in/out of the oven, place the quiche on a baking sheet.
What to Serve with Quiche
Sweet potato crust quiche is a fantastic option for brunch buffets, weekend breakfasts, or food prepped weekday lunches.
For a well-rounded meal, serve alongside a superfood salad, broccoli kale salad, cauliflower steaks, smashed potatoes, and some fresh fruit.
I'm also a sucker for some clean eating carbs alongside my quiche (I suppose that defeats the purpose of a grain-free crust, but oh well). You could also try this with some oat flour pancakes, gluten-free waffles, almond flour muffins, or chocolate baked oats.
Recipe FAQs
If using a dairy-based milk, you can go either way, pending on the texture you're hoping to get. Using heavy cream will result in a creamier, more custard-like base. Milk will result in a lighter base (I recommend whole milk or 2% - skim is too watery). I use plain almond milk and it always turns out great.
Asparagus, broccoli, kale, tomatoes, and mushrooms all would be great in this quiche.
I prefer to peel them first, but the recipe will still turn out great if you keep the peel on them.
How to Store Leftovers
Fridge: Leftover quiche can be stored in an airtight container in the fridge for up to 5 days. You can reheat individual pieces in the microwave.
Freezer: I recommend freezing in individual slices. Place parchment paper between slices and freeze in a freezer safe container for 2-3 months. Allow to thaw overnight in fridge and re-heat in the microwave.
More Breakfast Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Sweet Potato Crust Quiche
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Equipment
- 1 9" pie dish
- 1 Mixing bowl
- 1 Skillet
Ingredients
- 1 large sweet potato (or 2 small)
- 1 tsp. extra-virgin olive oil
- ½ red pepper, thinly sliced
- ½ yellow onion, chopped
- 1 small zucchini, chopped (about ¾-1 cup)
- 2 cups packed spinach
- 8 large eggs
- ½ cup milk (dairy or plant-based both work)
- ½ tsp. fine sea salt
- ¼ tsp. pepper
Instructions
- Preheat oven to 375-degrees F and lightly grease a 9" or 10" pie dish.
- Thinly, and evenly, slice the sweet potatoe(s) in ⅛" slices. Lightly toss the sliced sweet potatoes in 1 tsp. of olive oil and sprinkle with salt. Place the sweet potatoe slices in the prepared pie dish, creating the base and sides of the crust. Slices should be crowded and overlapping as they will shrink as they bake.
- Bake sweet potato crust for 20-25 minutes, or until sweet potatoes are tender. After baking, you can re-arrange the sweet potato slices to form a more even crust.
- While the sweet potatoes are baking, sauté the veggies. Heat about 1 tsp. of extra-virgin olive oil (or avocado oil) in a medium skillet (I use cast iron) over medium heat. Add the peppers, onions, and zucchini and sauté until fork tender (about 5-7 minutes). Mix in the spinach and allow spinach to wilt. Add the cooked veggies to the pie dish.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour egg mixture into the pie dish with the veggies. The egg mixture will fill the pie dish up to the brim - if you have too much egg mix, you can discard any remaining mix.
- Return to oven and bake at 375 for 35-45 minutes, or until the center of the quiche has set. Remove from oven and allow to cool for at least 10 minutes before slicing.
- Serve and enjoy!
Notes
- See sweet potato crust photos in blog post, if needed, to see how the sweet potatoes are arranged for the crust.
- If using plant-based milk, make sure it's plain and unsweetened (Malk and Three Trees are my favorite).
- The pie pan will be filled to the brim! I recommend placing on a baking sheet so it's easier to get in/out of the oven.
- I use a 9" pie dish (a 10" also work) - if using anything smaller, reduce eggs from 8 to 6.
Nutrition
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