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Thin slices of sweet potato stand in for pastry in this quiche, baking into a tender, lightly crisp crust with a hint of sweetness. The filling is a creamy goat cheese custard loaded with kale, leeks, and red pepper. It bakes up with golden edges and a soft, silky center that’s just as good cold as it is warm.
Here’s Why This Quiche with a Sweet Potato Crust Works
Naturally gluten-free crust: Thinly sliced sweet potatoes bake into a tender, sturdy shell with crisp edges.
Layered flavors: Tangy goat cheese, earthy kale, mellow leeks, and sweet red pepper balance each other perfectly.
Creamy custard filling: The egg-and-cream base bakes into a smooth, sliceable custard that holds its shape.
Make-ahead friendly: Assemble it in advance or bake ahead and reheat. Perfect for brunch prep or busy weekdays.
For a richer, more classic recipe, our bacon and goat cheese quiche is always a favorite with its flaky crust and savory filling.
Recipe Tips
Slice evenly: A mandoline or food processor slicing disc helps keep the sweet potato rounds uniform so they bake up tender and crisp.
Prebake the crust: Give the sweet potato shell a 10-minute head start in the oven to keep it from turning soggy.
Blend until smooth: Whisk the goat cheese and sour cream together before adding the eggs for a silky, lump-free filling.
Rest before slicing: Let the quiche cool for about 10 minutes so the custard sets and cuts cleanly.
Bake on a sheet pan: A rimmed pan catches any drips and makes it easier to move the dish in and out of the oven.
Sweet Potato Goat Cheese Quiche
This quiche with sweet potato crust brings color, flavor, and flexibility to the table. It tastes just as good cold as it does warm, and can be prepped ahead for easy entertaining or weekday meals. If you’re looking for more ideas, try our quiche Florentine for a spinach classic or our mushroom and goat cheese quiche.
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Vegetable Quiche with Sweet Potato Crust
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Ingredients
- 1 large sweet potato
- 5 ounces baby kale
- 2 tablespoons olive oil
- 1 leek, thinly sliced, white and light green parts only
- ½ red bell pepper, thinly sliced (about 1 cup)
- 8 ounces soft goat cheese, room temperature
- ½ cup sour cream
- 8 large eggs
- 2 tablespoons Fresh thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Pinch crushed red pepper flakes
Instructions
Preheat the oven to 350°F Spray a 11-inch quiche dish/pan with non-stick oil.
- Peel the sweet potato and cut into thin 1/8-inch slices. If possible, use a mandoline for uniform slices.
- Arrange part of the sweet potato slices in the prepared dish to cover the bottom. Cut enough of the remaining slices in half to line the edges of the dish. Sprinkle the rounds with salt and freshly ground black pepper.
- Transfer the dish to the oven and bake for 10-minutes. Remove and set aside to cool slightly.
- Meanwhile, add the kale to a large plate, drape a paper towel over the kale and microwave for 1-2 minutes until lightly wilted. Remove from the microwave, discard the paper towel and let cool. With kitchen scissors, cut the kale slightly. Set aside
- Add the olive oil to a skillet set over medium-high heat and when it is hot add the leek and bell pepper slices, cook until just beginning to soften. Remove the skillet from the heat.
- Arrange the leek and red bell pepper slices over the dish of cooled sweet potatoes.
- Distribute the kale over the veggies.
Make the Custard Filling:
- Add the soft goat cheese to a mixing bowl with the sour cream and using an electric mixer beat until well combined. Add the eggs and continue mixing to a smooth and creamy consistency. Stir in the thyme leaves, salt pepper and red pepper flakes.
- Pour half of the egg mixture into the dish over the vegetables.
- With a fork, lift the mixture slightly to allow the egg mixture to settle around the veggies, then add the remaining egg mixture. Add additional cut strips of sweet potato, sliding them down into the egg mixture.
- Place the dish into a rimmed baking sheet and transfer to the oven. Bake for 45-50 minutes until golden, puffed and the center is set. Remove from the oven and allow to cool 5 or 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello ?
Like this recipe!!)) Can I use just egg whites for it ?
Yes, you can. You will need 15 to 16 egg whites. It will turn out a bit firmer when you bake it with just egg whites.