Sweet Potato Crust Quiche

Test Kitchen-Approved

Author Notes:

I tried a few variations of this crust--including one with mashed sweet potato mixed with cauliflower and egg, like the faux pizza crust people love these days--but this is my favorite version. Be sure to overlap the potato slices enough to "seal" the base, but don't worry if a bit of filling leaks through, it won't be the end of the world!

Posie (Harwood) Brien

Makes: one 9" quiche
Prep time: 20 min
Cook time: 1 hrs


  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 6 ounces mixed greens (or baby spinach or kale)
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 4 eggs
  • 1 cup grated Gruyere cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon whole-grain mustard
In This Recipe


  1. Preheat the oven to 350°F.
  2. Peel the sweet potatoes and cut them very thinly (a mandolin is useful here). Lightly grease a 9" pie plate with olive oil and layer the slices over the base and up the sides of the plate (cutting some slices in half will help here). Try to make sure the slices overlap everywhere to avoid leakage.
  3. Bake the "crust" for 20 minutes, then remove from the oven and turn the heat up to 375°F.
  4. Meanwhile make the filling: whisk together the eggs, milk, and cream. Whisk in the salt, pepper, and mustard and stir in the greens and 3/4 cup of the cheese, reserving 1/4 cup of cheese.
  5. Sprinkle the reserved 1/4 cup of cheese over the sweet potato crust, then pour the filling on top.
  6. Bake for 35 minutes, or until the top of the quiche is just set and starting to turn a light golden brown. Remove from the oven and let cool a bit before slicing.

More Great Recipes:
Quiche|American|French|Egg|Sweet Potato/Yam|Bake|Make Ahead|Fall|Winter|Weeknight Cooking|Gluten-Free|Entree

Reviews (3) Questions (0)

3 Reviews

Renee W. February 9, 2019
I absolutely love this! I carefully followed the recipe because the crust looked a bit tricky to do but it turned out great. The sweetness of the crust was delicious! I used a mandolin to thinly slice the sweet potato. The ONLY thing I would do differently is to pinch the stems of the greens and make two of these yummy quiches!
Donna H. February 4, 2019
Unfortunately, this recipe is an unmitigated disaster! My own fault for not reading the “review” - as it was only a comment of someone who wants to try it, not someone who had actually made it. Thank goodness I had a Plan B for dinner. I should have realized that there was not nearly enough milk and cream in it for the amount of greens in the recipe. Also, those greens need to be sautéed prior to putting them in the quiche. On the issue of the crust, the potato slices mostly just curled up so no matter how much you use, they are not going to lie flat like a nice crust. Sorry, this is not up to Food52 standards.
Daisy January 25, 2019
I might try this with regular potatoes since that's what's in the pantry.