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 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.
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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