Thanks to this easy Sweet Potato Quiche, I can enjoy a mimosa before my guests arrive instead of frantically running around at the last minute.
Thanks to advice from my mom and Grammy, I have found a foolproof way to make both busy weeknights and party prep feel like a breeze: make it ahead.
By choosing recipes that can be almost (if not entirely) prepped in advance, I ensure that I don’t have to run around at the last minute trying to get everything ready.
Sweet potato quiche, like my Easy Quiche Recipe, is an ideal make-ahead dish, because it can be prepped days or even weeks ahead, freezes like a dream, and most importantly, tastes off-the-wall deee-lish.
It’s simple to make but has a robust, deep flavor.
My quiche style is maximum filling, minimum custard, which I find adds more flavor and is healthier for you too.
A combo of savory olive oil-roasted sweet potatoes, glorious caramelized onions, woody rosemary, and creamy-dreamy goat cheese is ideal and makes my heart pitter-patter.
5 Star Review
“Made this twice now and will be making it again. My boyfriend loves quiche and said this was the best he ever tasted. Even my picky eater guests were pleased!”— Fleur —
How to Make Sweet Potato Quiche
This sweet potato quiche with goat cheese and rosemary is incredibly versatile and healthy.
Whether you prep it weeks in advance for a special brunch or whip it up tonight for family dinner, its robust flavors and touch of elegance will make for a cozy and festive meal.
- Pie Crust. The difference between a quiche and a frittata is the scrumptious pie crust. This recipe uses a simple and delicious homemade whole wheat pie crust.
- Sweet Potatoes. Sweet, tender, and absolutely delicious in this quiche. Sweet potato is good for breakfast (just ask my Whole30 Breakfast Bowls), and it’s packed with fiber, minerals, and vitamins.
Roasted sweet potatoes, with their natural sweetness and creamy texture, are lovely in quiche. They are one of the best veggies to sneak past picky eaters too. See my Roasted Sweet Potatoes for a stellar recipe.
- Goat Cheese. In my opinion, goat cheese is the best cheese to use for quiche with sweet potatoes. The creamy tanginess is truly delightful and pairs well with the naturally sweet potatoes. (You can’t miss my scrumptious Goat Cheese Quiche.)
- Eggs + Milk. The ideal combo for our healthy quiche filling. The goat cheese makes the quiche filling plenty rich, so you don’t need heavy cream.
- Ground Nutmeg. A warm and cozy complement to the sweet potatoes.
- Fresh Rosemary. Fresh rosemary gives the quiche a savory, earthy taste.
- Prepare the pie dough.
- For the filling: Roast the potatoes. Sauté the onions in oil for about 20 minutes.
- Roll the dough into a circle, then press it into a pie dish. Blind bake the crust to make sure your quiche crust is crispy.
- For the quiche: Arrange the vegetables, goat cheese, and herbs in the crust. Whisk together the custard and pour the mixture over the other quiche ingredients.
- Bake the quiche at 375 degrees F for 45 to 55 minutes. Let the rest, then DIG IN!
- To Store. Refrigerate quiche in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F. The quiche can also be rewarmed in the microwave.
- To Freeze. Freeze quiche in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Up to 1 day in advance, peel, wash, chop, and roast the sweet potatoes. Caramelize the onions. Refrigerate them until you’re ready to prepare the quiche.
You can also prepare the quiche up until the point of adding the egg mixture up to 1 day in advance. Cover and refrigerate the pie crust and quiche filling ingredients. When you’re ready to bake, pour the egg mixture over the top and bake as directed.
What to Serve with Sweet Potato Quiche
Air Fryer Bacon
Breakfast & Brunch
Puff Pastry Cinnamon Rolls
Recommended Tools to Make this Recipe
- Pie Dish. Ideal for this vegetarian sweet potato quiche recipe.
- Whisk. With this small whisk, you won’t splash ingredients all over the counter.
- Non-Slip Cutting Board. This cutting board won’t slip out from under you while you’re chopping.
Sweet Potato Quiche
- 1 Whole Wheat Pie Crust or your favorite pie crust dough
- 2 tablespoons extra virgin olive oil divided
- 1 large sweet potatoes (or 2 small) about 1 pound
- 3/4 teaspoon kosher salt divided
- 1 large yellow onion thinly sliced
- 4 large eggs
- 2/3 cup milk
- 1/4 teaspoon ground nutmeg
- 4 ounces goat cheese crumbled
- 1 tablespoon fresh rosemary chopped
- Prepare the pie dough as directed. Fit it into a deep, 9-inch pie dish and refrigerate until ready to bake.
- Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
- In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
- Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to an ungreased 9″ pie dish. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.
- Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
- Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
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This recipe looks awesome! Can you use Greek yogurt instead of milk? I have some that I want to use up!
Hi Simone! I’ve never tried this swap myself, but I’m afraid it may impact the texture of the quiche since Greek yogurt is thicker than milk.
How do you recommend freezing this? Bake first, then freeze?
Hi Kasey! You can either make and freeze only the crust ahead or fully bake the quiche. If you fully bake, allow the quiche to come to room temperature, wrap it very tightly with aluminum foil, then put it in a large ziptop bag and freeze until ready to use. When you are ready to bake, let it thaw in the refrigerator overnight, then reheat it in a 350 degrees F oven (the time to reheat may vary—I’d say 20 to 30 minutes). I suggest putting foil around the crust edges when you reheat it also to make sure it doesn’t burn. Hope that helps!
This was my first quiche and I would say it was a hit!! I added bacon crumbles and used Feta instead of goat cheese. It was so creamy and full of flavor. Definitely an impressive looking dish for minimal prep and work!
I love your recipes, Erin!
I’m so happy that you enjoyed it, Korbey! Thank you for sharing this kind review!
Delicious and easy! I loved making this quiche and it was a hit with my family. Lots of recipe requests.
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
I am in the process of preparing this quiche. I wish that I had asked you this question beforehand, but will give it a shot last-minute! I am using a “prepared” frozen pie shell which I have thawed to room temperature (I have the time-saver mentality today). Are your instructions for baking any different for that? Do I still pre-bake the shell before filling it with all of your delicious ingredients, or do I fill it in unbaked and then bake it? The instructions on the pie crust are a little confusing relative to your recipe. If the store bougth crust doesn’t work out this time, I will prepare your homemade crust the next. Thanks so much and I cannot wait until dinner is served! :-)
HI Lyndee, you will need the crust baked first before adding in the rest of the quiche ingredients. Hope this helps!
Do you have a subsitution for goat cheese? I thought perhaps fontina or smoked gouda with bacon. Just wondering if either of these would change the consistency or bake time? Looking forward to trying the Sweet Potato – yum!
Hi! For this quiche I’ve only used goat cheese, but I have made other quiche recipes with feta, Gruyere, smoked mozzarella, fontina, and sharp cheese. I really think you could probably use any kind you’d like. It should not change it too much. If you decide to experiment, let me know how it goes!
Outstanding! A big hit at Christmas brunch. I did use 1/2 as much goat cheese and shredded Swiss for the rest. Otherwise, made as written.
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
Can I make this without a crust? Would recipe be same just no crust? Thank you!
Hi Isabel! It might be possible, it’s just not something I’ve tested before! If you decide to experiment, I’d love to know how it turns out!
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