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If you love a good quiche but want to skip the fuss (or gluten) of a traditional crust, this Sweet Potato Crust Quiche delivers. Made with shredded sweet potatoes, the crust bakes up sturdy, lightly crisp, and just a little sweet. It's a simple swap that works with just about any filling, giving you a gluten-free quiche that's both nourishing and genuinely delicious.
Whether you are looking for a gluten-free version of classic quiche, a grain-free breakfast that packs in veggies, fiber, and protein, or just something a bit unique for Easter Brunch, this quiche with sweet potato crust is unexpected, yet always enjoyed.
Kristen's Keys for Sweet Potato Crust Quiche
In order to ensure a sweet potato crust that holds up to well for quiche fillings, pay attention to the following tips.
- Squeeze moisture out of the potatoes. After shredding, give the sweet potatoes a quick squeeze in a clean towel. That will help the crust crisp up, rather than stay soggy.
- Add an egg to the sweet potato crust. I used to make this crust with simply shredded sweet potatoes and seasonings. It worked, but adding an egg helps to bind the crust together and slice up evenly once baked.
- Use a springform pan for dramatic presentation and easier slicing. If you don't have one, a deep 9-inch pie pan will work, but can make cutting slices a bit more cumbersome. I like to wrap the springform pan in foil and place on rimmed baking sheet to catch any potential leaks.
- Press the crust firmly into the pan. Don't be shy here. A firmly packed crust helps the sweet potato crust slice cleanly later instead of falling apart.
- Don't skip pre-baking the crust. Baking the crust before adding the filling ensures the crust is baked through and prevents a soft, soggy base.
How to Make Quiche with Sweet Potato Crust
Swap out a classic pie crust for a sweet potato crust, prebake, then filling with your favorite fillings. Pictured is one of my favorites - spinach, feta, and roasted red peppers, but the options are limited! Let me walk you through the process.
Step One: Prepare Sweet Potatoes
Start by grating the sweet potatoes using a box grater or food processor fitted with a grating blade. You can opt to peel for prettier presentation or leave the peels on the sweet potatoes for added fiber and nutrients.
Once grated, place the sweet potatoes into a clean kitchen towel or piece of cheesecloth and squeeze out any moisture. It is a bit of a workout, but worth the effort.
Step Two: Prepare Crust
In a medium bowl, whisk together one egg with a bit of salt and pepper. Add the prepared sweet potatoes and mix to combine.
Once combined, transfer the mixture into a greased springform pan and use the bottom of a heavy glass to press the mixture evenly into the pan going up the sides of pan as well.
Place on a rimmed cookie sheet and bake until mostly tender and and lightly golden.
Step Three: Prepare Quiche Filling
After pre-baking the crust, remove it from the oven and let cool slightly while you prepare the egg mixture.
For the base, whisk together eggs with milk (or cream) and seasonings. Fold in any desired mix-ins. This recipe calls for defrosted chopped spinach (drained well), chopped roasted red peppers, and crumbled feta cheese.
Step Four: Assemble and Bake
Pour the egg mixture into the sweet potato crust and return to the oven and bake until eggs are mostly set. The edges should be fully set, while the center has a slight jiggle (sort of like set jello consistency in the center). This ensures the eggs stay creamy, rather than dried out.
Step Five: Rest and Serve
Let the quiche sit for at least 10 minutes after baking.
After resting, gently loosen the crust from the sides of the pan using a butter knife and then release the sides (if using a springform pan). Slice and serve as desired.
Recipe Modifications
- Dairy-Free: Use unsweetened almond or oat milk and skip the cheese or use a dairy-free alternative.
- Add Protein: Cooked bacon, cooked breakfast sausage, or diced ham all work well, just keep additions to about 1 cup total so the quiche sets properly.
- Vary the Veggies: Swap spinach and peppers for cooked mushrooms, broccoli, or even leftover roasted veggies.
More Gluten-Free Breakfast Recipes
Sweet Potato Crust Quiche
Video
Ingredients
Sweet Potato Crust
- coconut/olive oil, for greasing pan
- 2 large sweet potatoes, peeled and grated
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Spinach Filling
- 6 large eggs
- ½ cup milk or cream, any variety
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup frozen chopped spinach, defrosted and squeezed dry
- ¼ cup feta cheese, optional
- ¼ cup roasted red pepper, chopped
Instructions
- Arrange a rack in the center of the oven and preheat the oven to 425℉ (220℃). Grease a 9-inch pie pan or 9-inch springform pan with coconut or olive oil. If using a springform pan, wrap it in foil before baking to prevent any leakage.
- Using a box grater or food processor fitted with a small-grating blade, grate the peeled sweet potatoes. Place the grated sweet potatoes in a large piece of cheesecloth or a clean kitchen towel and squeeze out extra moisture.
- In a medium bowl, whisk together 1 large egg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add in the grated, drained sweet potatoes and mix to combine.
- Transfer the sweet potato mixture into the prepared pan, and use the bottom of a heavy glass to press the mixture evenly over the bottom and sides of the pan.
- Place on a rimmed cookie sheet and bake for 25-30 minutes, or until set and lightly golden. Remove from the oven, reduce the temperature to 375℉, and allow the crust to cool slightly, while you prepare the quiche filling.
- In a large mixing bowl, whisk together 6 large eggs, ½ cup milk or cream, 1 teaspoon kosher salt, and ½ teaspoon black pepper until smooth. Fold in the feta, chopped spinach, and diced roasted red bell pepper (or fillings of choice).
- Pour the egg mixture into the slightly cooled crust. Return to the oven and bake at 375℉ for 25-28 minutes, or until eggs are set.
- Let the quiche sit for at least 10 minutes after baking. After resting, gently loosen the crust from the sides of the pan using a butter knife and then release the sides (if using a springform pan). Slice and serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the lovely recipe.
I made this twice as per the recipe and it was wonderful.
I'd like to make individual sized ones in muffin pans. Do you have recommendations on temperature and time?
Thanks again!
Hi Kate! I love to hear you enjoy this recipe! I would grease your muffin tins well and then add the shredded sweet potatoes to the tin. Bake at 425 degrees for 10 minutes. Remove and reduce heat to 375. Add egg mixture and bake for 11-13 minutes or until eggs are set. Those are approximate timing but should be pretty close. Enjoy!
This recipe sounds delicious but I only have fresh spinach. Should I cook it and drain or just put it in as it and let it cook in the oven? I want to try it tomorrow.
Hi Joan! You can use fresh spinach instead. I would use about 2 packed cups of fresh and cook down saute first for best results.
Could I make ahead of time and bake in the morning? Or just have the crust ready not baked and then have the wet mixed and bake in the morning?
Hi Denise. I would make the crust and pre-bake for a bit and then let cool. Prep your eggs in a separate bowl and then add to crust and bake in morning.
Found this gluten free recipe for something different and it is amazing!! I apparently had big sweet potatoes so I made 2. I added some extras but I just had my second slice and might go for a third. I will be using this recipe again!!! Thank you so much
I am so glad you enjoyed Rochelle! The sweet potato really does add great flavor. Enjoy your leftovers.
Do you think I can freeze this?
Hi Ida, Yes, you can freeze this, but I would reheat in the oven instead of the microwave to keep the crust from being soggy.
Thank you! I don't own a microwave. LOL.
Amazing! Easy and so delicious. Already shared recipe with friends!
I am so glad you enjoyed and shared the love! Thank you Andrea!
Absolutely delicious! Love using sweet potatoes as the crust! Yum!
I am so glad you enjoyed Taylor!