Bake

Sweet Potato Crust Quiche

January 14, 2019
5 Ratings
Photo by Posie (Harwood) Brien
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

  • Prep time 20 minutes
  • Cook time 1 hour
  • Makes one 9" quiche
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Renee Weller
    Renee Weller
  • Daisy
    Daisy
  • Karen N.
    Karen N.
  • Donna Huck
    Donna Huck
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

4 Reviews

Karen N. June 13, 2019
When baking the sweet potato crust, place a piece of parchment paper or foil and pie weights or dried beans in the crust, as if one was blind baking a regular flour crust. I have a handy gadget called a pie weight that has a metal nonstick round center with holes for ventilation and silicone "petals" around it that can curve up the sides of the plate. No need to store used dried beans! This works great for all kinds of crusts, keeping them flat, and is very easy to remove. The brand that I have is Chicago Metallic. I was skeptical of the crust, but it turned out well and was delicious. Great for my gluten free friends!
 
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.