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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.

Sweet Potato Quiche with Goat Cheese, Caramelized Onions, and Rosemary

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.

Quiche with Sweet Potatoes, Goat Cheese and Caramelized Onions

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.

The Ingredients

  • 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.

Substitution Tip!

If you prefer, you can use a store-bought pie crust instead of the version listed in this recipe. You could also try my Oil 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.

What Can I Substitute for Milk in Quiche?

Instead of regular milk, you could experiment with unsweetened non-dairy milk instead (like almond milk or soy milk).

  • Ground Nutmeg. A warm and cozy complement to the sweet potatoes.
  • Fresh Rosemary. Fresh rosemary gives the quiche a savory, earthy taste.

The Directions

  1. Prepare the pie dough.
  2. For the filling: Roast the potatoes. Sauté the onions in oil for about 20 minutes.
  3. 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.
  4. 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.
  5. Bake the quiche at 375 degrees F for 45 to 55 minutes. Let the rest, then DIG IN!
Sweet Potato Goat Cheese Quiche with Caramelized Onions and Rosemary

Storage Tips

  • 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.

Sweet Potato Goat Cheese Quiche

What to Serve with Sweet Potato Quiche

  • 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

4.88 from 16 votes
A beautiful quiche filled with roasted sweet potatoes, caramelized onions, goat cheese, and rosemary. A perfect balance of sweet and savory flavors that's perfect for brunch or dinner.

Prep: 20 minutes
Cook: 1 hour 50 minutes
Total: 2 hours 40 minutes

Servings: 8 servings; 1 (9-inch) quiche



  • 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.


Serving: 1(of 8)Calories: 328kcalCarbohydrates: 28gProtein: 10gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 119mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 6692IUVitamin C: 4mgCalcium: 88mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Quiche is always a good decision to have when throwing a party. I’ve prayed to GOD a couple of times when my dishes didn’t work out and it was on to Plan B with 30 minutes till go time.

  2. Love the sound of this recipe, sweet potato and goat cheese always go good together, and then in a quiche? Yes please! I totally died laughing at your 10 minutes before your party scenario…sounds very familiar, except mine is more like … give up on trying to find the left shoe and decide barefoot is the new ‘cool’ thing to do lol

  3. Oh this sounds delicious – I’ve never tried sweet potato in a quiche, but I’m loving the idea of it! I too have found myself hoping guests will be delayed – I used to have a friend who always showed up about 30-40 minutes *early* though, who would just sit and chatter at me (not asking if she could help) as I sweat frantically over the stove, still in my lounge pants…ugh! But thanks to this quiche, hopefully that scene is one that won’t repeat itself :)

  4. This will be perfect for the holidays. I’m terrible at time management when I’m hosting, so I need all the make-ahead help I can get! I don’t know how our parents make it look so effortless!

  5. Haha – I will be sure not to breath a word to Ben! And I am so relieved am not the only one who would wish people would show up late!
    That filling sounds pretty incredible – caramelized onions and sweet potato with a hint of nutmeg is simply brilliant!

  6. I love quiche! This is a great idea to freeze in advance! The fall flavors sound delicious too.

  7. Wow. I love this recipe!
    It must be hard to live up to such amazing hostess skills, but I’m sure you do it very well. If you’re sipping a mimosa before everyone comes, you’re doing something right!

  8. I love entertaining, too, and definitely plan on a lot of make-ahead dishes! Sweet potato and goat cheese is a perfect combo!

  9. There is so much YUM to this dish! It’s so beautiful, and while I love throwing at-home shindigs, I am NOT a model hostess and love anything I can prep ahead of time.

  10. I love this recipe! Sweet potatoes AND goat cheese in a quiche? Plus caramelized onions? Amazing!

  11. This sweet potato quiche sounds amazing – I am a sucker for anything with caramelized onions (yum!). I am the same – whenever guests come over I pray that they are a couple minutes late so I can get the “last minute” things done! And congratulations on settling into your new home! I just took a look at the “we bought a house” post and your kitchen is honestly to die for!! Gorgeous!!

  12. I learned the hard way a lonngg time ago, it’s always best to prepare as much as you can ahead of time. I, like you, used to run all over the house frantically before guests came over. One time, I even had wet hair when the first guest arrived. Yikes. What a perfect make-ahead dish! Quiche is one of my favorite breafkast items (one I can’t resist) and the combination of ingredients, especially the rosemary and goat cheese sounds utterly sublime.

  13. LOVE this quiche Erin. . I’m all about some make ahead dishes too when entertaining. . heading over now and congrats on KitchenAid! :)

  14. that last minute last years christmas party, I was too busy decorating the cheese platter I actually didnt realize i had to get ready myself. i’d love to have recipes like this for future.

  15. Good lordy woman…. 6 minutes to find your shoe. I’d just go barefoot and spend more time fluffing pillows orrrr maybe pouring a cheeky glass of bubbles and looking oh so sophisticated and on time. HA! :) Great recipe, totally obsessed with goat cheese lately. Hope you are well lovely one. :)

  16. Great post! I LOVE a loaded quiche…less custard is my fave too. Healthier, more filling…the best. I’m usually hoping the guests are late too. If nothing else, so I can sit for one minute after all the crazy prep and take a breather.

  17. Completely agree about the making ahead part! Slow cookers and meals like quiches are a godsend when it comes to dinner parties :)

  18. Sounds about like me when I try to host! Maybe someday I’ll learn, and by someday I mean when I start making recipes like this…..This has some of my favorite flavors in it so I can’t wait to give it a try!

  19. Bahhahah! I need more than 10 mins of frantic running around and shoving things out of the way. I wish I could learn how to make ahead more often. Thanks for this recipe!!

  20. haha oh gosh – yeah that used to be me (including lots of yelling at the hubs) until I finally started planning ahead a bit better :) Love this quiche! Sweet potato and goat cheese are some of my favorites!

  21. I love the idea of this make ahead healthy and full of flavor quiche! Helps you be less stressed out, she you are having people coming over. I think less custard more filling is a great idea!

  22. hehehe totally sounds like me – I always pray the guests are late…and can you believe some guests even show up early? ugh, the nerve ;) This quiche looks amazing! Love that you can make it ahead and impress the guests. The sweet potato and goat cheese sound so good!

  23. I love eating quiche – I have just never made it myself! Your recipe sounds really do-able and absolutely delicious, so I hope I can finally get over my fear of messing up and trying it myself! I would love to feature this recipe on my blog in my Weekend Readings – Savory Reads series, would you mind? (go to for earlier posts, to see how it would look like) Ideally I would love to add one of your pictures from it to the post to illustrate why I’m in love with the recipe. Please let me know if you are okay with it! :) xoxo, Kat

    1. I love eating quiche too, and honestly it is SO doable. I think you’ll be surprised at how easy it is (and how accomplished you feel afterward!) I’d be honored to be featured, thank you! I only ask that you link back to my blog for the full recipe, and it’s totally fine to use a photo. Thank you so much!

  24. Omg, you sound like me that last few minutes before the guests arrive! Except I never have those 10 min to sip on a drinkie…guess I need to work on that. ;) I’m in love with this quiche! It looks delicious and it’s always my go-to appetizer.

  25. Ahhh…I’ve been wanting to have a mini party or brunch at my place and you’ve just inspired me. :) Super simple but practical advice, make everything ahead! Or at least–whatever you can. This looks and sounds so scrumptious….Quiche is so good yet I rarely get it because restaurants make them so extra rich.

    1. Hooray! I’m sure your party will be just perfect. I feel the exact same way about quiche at restaurants. I rarely order it, because I love making a more wholesome person at home. Thanks so much Ellie!

  26. I am always scrambling at the last minute, and my hubby wouldn’t know how to fluff a pillow if his life depended on it :) but he could open that champagne to go with that quiche

  27. Hi Erin,
    My husband made this quiche this morning. We had my in-laws over – and everyone thought it was FANTASTIC.  Looked just like the picture, and unlike so many quiches I have had, it felt light and had really bright flavours. Lets just say…there were no leftovers. Thanks for the recipe!5 stars

    1. Andria, I am SO happy to hear this. Thanks so much for letting me know, and I’m thrilled that your family enjoyed it too!

  28. How exactly do you freeze this. Put it all in the crust and then wrap it in the freezer??
    Can someone break this down for me lol.
    Clearly NO EXP making a quiche.
    Sounds delicious.

    1. Roshena, you can either make and freeze only the crust ahead (as the post on the KitchenAid website describes) 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 degree 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!

  29. Made this twice now and will be making it again :) My boyfriend loves quiche and said this was the best he ever tasted. To us the balance between savory and sweet was perfect. Even my picky eater guests were pleased!5 stars

    1. I’m happy to hear you enjoy the quiche, Fleur, and that it was a success for your guests too! Thank you so much for leaving this wonderful comment!

  30. Hi Erin!

    Really excited to make this tonight. I am wondering – Could I make this without a crust? Would I need to make any changes?

    Thank you!


    1. Hi Selena, I think you could try! I would make sure to grease the pan really well if you’re skipping the crust. If you give it a try, I’d love to hear how it goes!

    1. Hi Deb, I think you could try it! I suggest greasing the pan really well if you’re skipping the crust. If you give it a try, I’d love to hear how it goes!

    1. 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.

    1. 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!

  31. 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!5 stars

  32. Hi Erin,
    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! :-)

    1. HI Lyndee, you will need the crust baked first before adding in the rest of the quiche ingredients. Hope this helps!

  33. 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!5 stars

    1. 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!

  34. 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.5 stars

    1. 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!

    1. Kay, did you scroll all the way down to the recipe card? You can hit “jump to recipe” at the very top of the post. It links to a pie crust recipe. It’s a regular crust with sweet potatoes in the filling.