A delicious quiche with sweet potato crust that can be made with your favorite veggies, may be eaten hot or cold, and can be prepared as a dairy or vegan entrée.
Our Quiche with Sweet Potato Crust is gluten-free with all of the rich, custardy goodness of traditional quiche without the cholesterol of butter, cheese, and cream. This is a brunch dish that we love to easy when we're celebrating the Jewish holiday Passover.
We start off our quiche with a delicious foundation of sliced cooked sweet potato, caramelized and browned on the top edges, that looks and tastes every bit as sweet and delicious as traditional pie pastry.
Try using a variety of vegetables in your quiche to create different flavor profiles, like:
- Steamed asparagus and dill
- Broccoli and onions
- Spinach and mushrooms
- Chopped tomatoes and basil
- Caramelized onions and mushrooms
This Quiche with Sweet Potato Crust makes a great brunch entrée and pairs well with our Quinoa Tabbouleh, and Persimmon Fennel Salad . Slice up some melon and berries, add a pitcher of our citrusy blood orange Winter Breakfast Smoothie and your brunch is complete!
Slice the sweet potatoes thin, using a mandolin slicer or by hand
Cut some the sliced in half, so they come up the sides
Spread the vegetables evenly over the cooked crust
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Not Only for Passover Recipes: Quiche with Sweet Potato Crust
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
A delicious quiche with sweet potato crust that can be made with your favorite veggies, may be eaten hot or cold, and can be prepared as a dairy or vegan entrée.
Ingredients
FOR THE CRUST
- 1 large sweet potato, peeled sliced thin (with a mandolin slicer, or by hand)
- 1 tbsp plus 2 -3 tsp extra virgin olive oil, divided
- ¼ tsp salt
FOR THE FILLING (for a vegan option, see notes)
- 1 tbsp extra virgin olive oil
- 2 medium size zucchini, diced small ( about 3 ¼ cups diced)
- ¾ tsp salt, divided
- ¼ tsp black pepper, divided
- 2 cups freshly shredded carrots
- 5 large eggs ( see note for a vegan option)
- 12 grape tomatoes, sliced in half length wise
Instructions
- To prepare the crust: Heat oven to 400F . Spread 1 tablespoon of the olive oil on a round 9.5" baking pie dish
- Place the sweet potatoes slices in circles, overlapping (see image above), and season each layer with a teaspoon of the oil and ⅛ teaspoon of the salt. Cut some of the sweet potatoes slices in half and place them so they go up the sides of the baking dish. Bake for 15 minutes and remove the baking dish from the oven, leaving it on
- While the crust is baking in the oven, prepare the filling
- Heat 1 tablespoon of olive oil in a large skillet. Add the zucchini, ½ teaspoon of the salt and ⅛ teaspoon of the pepper and cook over medium high for 10 minutes, stirring frequently
- Add the shredded carrots, mix well and set aside and let the it cool slightly
- Beat the eggs in a large bowl. Add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper
- Spread the zucchini and carrot mixture onto the sweet potato crust. Pour the beaten eggs on top and spread them evenly using a spatula. Gently arrange the tomatoes on top
- Bake at 400F for 30 minutes or until the eggs are cooked. Serve warm as a side, for lunch with a salad or for breakfast
Notes
For a vegan option (not suitable for Passover), combine 16oz extra firm tofu, 2 tablespoon nutritional yeast, 6 large fresh basil leaves, 1 clove garlic, 1 tablespoon water, 1 teaspoon dry thyme, ¼ teaspoon turmeric, ¼ teaspoon salt, ⅛ teaspoon black pepper in the food processor and process until smooth. Transfer it to a bowl, add the zucchini mixture and pour over the crust. Bake for 45 minutes or until it firms up.
You can top the quiche with your favorite dairy cheese like feta or goat or your favorite vegan cheese before baking.
The crust can be made with regular potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: ⅛
- Calories: 128
- Sugar: 4
- Sodium: 368.2
- Fat: 8.5
- Saturated Fat: 1.8
- Unsaturated Fat: 6.2
- Trans Fat: 0
- Carbohydrates: 8.6
- Fiber: 2.1
- Protein: 5.3
- Cholesterol: 116.3
mangafox
I will try this recipe tomorrow for my family
Vicky & Ruth
Awesome! Let us know how everyone liked it!
Raquel
Love the crust idea, so creative! Can't wait to make this for pessach!
Vicky & Ruth
Thank you so much!
Ytram
Stunning fun deliriously delicious meals fit for all tastes and budgets and not pantry fiddly or time consuming.. Thanks for sharing.
Vicky & Ruth
Thank you for your feedback!
Kerstin
I made this for a Passover lunch and my whole family loved it. The sweet potato crust is absolutely lovely! We had some yoghurt dip left over from sweet potato latkes we had eaten the day before and it was a perfect addition to this dish. Will definitely make this again outside Pessach.
Vicky & Ruth
Thank you so much for your feedback!
Ellen
Can I make this ahead?
Vicky & Ruth
Hi Ellen,
Yes, the quiche can be made ahead, and reheated in the oven.
Maureen
Can the sweet potato quiche be made ahead of time and frozen also if I choose to double the recipe in a 9x13 dish How long in the oven
Vicky and Ruth
Yes, we would recommend that you freeze it already cooked. Not sure how long you will need in the oven for a 9X13. Start at the same time and check it, the egg should be set and not runny. Add 5 minutes at a time to prevent it from drying. Let us know if you have any more questions.
melissa simon
Can this be frozen? I do both nights of Seder and I have to do the cooking in advance.
Vicky and Ruth
Yes, freeze the quiche already cooked. Defrost and reheat before serving. Chag Sameach!
Jane
I made this as our vegetarian dish for Passover and it came out great! I used sauteed onions and steamed broccoli with some Italian herbs as the filling. I thought it might be bland without cheese but it was delicious. The sweet potato crust worked really well. Thanks for the recipe!
Vicky and Ruth
Thank you so much for sharing! So glad you enjoyed the recipe!
Cindy
What a great idea and easy to make!!! I sautéed mushrooms for the filling as well.
Noor
I tested this recipe to see if I liked it for Passover. Indeed it is delicious. I made it with onion and steamed broccoli. I am now going to make the original recipe as a test as well. This is great because it will be for vegetarians and gluten free. And, who doesn't like sweet potato? Im also please that it was not too eggy.
Myrna
This recipe looks amazing. I want to make it for Passover guests with egg allergies who don’t eat kitniyot. Suggestions for an egg substitute? Could I make flax eggs (yes, they/we eat flax on Passover) in place of the 5 eggs, or maybe 4 flax eggs & 1/4 cup of seltzer for the 5th egg? Or can you suggest other substitutes? Thanks!
Vicky and Ruth
I would replace it with 5 flax eggs.