Name: Sweet Potato Quiche
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: Sweet Potatoes (1 ½ lb / 670 grams), peeled and diced; Fresh Spinach (4 oz / 120 grams); Olive Oil (1 tablespoon); Pie Crust or Puff Pastry Sheet; Full-Fat Milk (¾ cup / 180 ml); Large Eggs (3); Gruyère Cheese (¾ cup); Parmesan Cheese (¼ cup, optional); Garlic (1 clove, finely grated or ¼ tsp garlic powder); Salt (¼ teaspoon); Black Pepper (⅛ teaspoon); Smoked Paprika (½ teaspoon); Dried Thyme (¼ teaspoon); Dried Rosemary (¼ teaspoon); Dried Sage (¼ teaspoon)

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There’s something truly magical about the smell of sweet potatoes baking in the oven, mingling with herbs and spices. Picture this: a golden, crispy quiche crust layered with vibrant green spinach and sweet potato cubes, all enveloped in a rich, creamy custard. It’s a little piece of heaven that not only catches your eye but also makes your taste buds dance with joy. This sweet potato quiche is so much more than a meal; it’s warm, comforting, and perfect for gatherings but also ideal for a cozy brunch at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sweet Potato Quiche
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sweet Potato Quiche

Reflecting on family gatherings during fall, I remember my grandmother’s enticing quiche recipes that never seemed to fail in putting smiles on our faces. This quiche brings back that nostalgia, mixing wholesome ingredients into a symphony of flavors that feel like a hug on a plate. You may find yourself making this delightful dish time and again to share with loved ones, whether it’s for Thanksgiving or simply a lovely weekend breakfast. Now, how can you resist trying this delightful sweet potato quiche and making it a new family favorite?

Why You’ll Love This Recipe

Simple & Quick: With just 30 minutes of prep, you can whip this quiche up with ease.
Irresistible Flavor: The combination of sweet potatoes and gruyère cheese creates a rich and creamy texture that is incredibly satisfying.
Eye-Catching Appeal: The vibrant colors of sweet potatoes and spinach make this dish a feast for the eyes.
Flexible Serving: Perfect for brunch, lunch, or even a light dinner; you can tailor it to any occasion.
Diet-Friendly Options: Vegetarian and gluten-free adaptations are easily made by using alternative crust and cheese options.

Ingredients You’ll Need

Sweet Potatoes (1 ½ lb / 670 grams): Peeled and diced into maximum 1-inch pieces. These are the star of the dish, lending a sweet, earthy flavor and adding a beautiful orange hue.
Fresh Spinach (4 oz / 120 grams): Rich in nutrients, this leafy green adds color and enhances the filling’s texture. If you’re out of fresh spinach, frozen spinach can work, but make sure to thaw and drain it beforehand.
Olive Oil (1 tablespoon): A key ingredient for sautéing the veggies. Extra virgin olive oil brings a rich flavor, though any neutral oil can be substituted.
Pie Crust or Puff Pastry Sheet: Choose your favorite, but a homemade pie crust adds a personal touch. You can also use store-bought for convenience.
Full-Fat Milk (¾ cup / 180 ml): This creamy base enriches the filling. If you prefer a lighter version, use skim milk or a dairy-free alternative like almond or oat milk.
Large Eggs (3): They bind the ingredients together, creating the custard texture. Make sure they’re at room temperature for best results.
Gruyère Cheese (¾ cup): This delightful cheese adds creaminess and depth of flavor. If you can’t find gruyère, try mozzarella or feta for a different twist.
Parmesan Cheese (¼ cup, optional): For an extra touch of flavor. It can be omitted or substituted with nutritional yeast for a vegan option.
Garlic (1 clove, finely grated or ¼ tsp garlic powder): Infuses the dish with warmth and character. Fresh garlic is recommended for the best flavor.
Salt (¼ teaspoon): Enhances all the flavors. Adjust to taste after cooking.
Black Pepper (⅛ teaspoon): Adds subtle heat and flavor; feel free to add more if you prefer.
Smoked Paprika (½ teaspoon): Elevates the dish with a smoky richness; regular paprika can also work.
Dried Thyme, Rosemary, and Sage (¼ teaspoon each): These herbs complement the sweet potatoes wonderfully and add a lovely fragrant aroma.

How to Make Sweet Potato Quiche

Cook the Veggies: Start by adding 1 tablespoon of olive oil to your skillet and heating it over medium. Once hot, toss in the diced sweet potatoes and season with salt. Add a few tablespoons of water, cover with a lid, and let them steam until tender, around 15 minutes. When done, transfer the softened sweet potatoes to a bowl. Using the same skillet, sauté the fresh spinach just until wilted, roughly 2 minutes, then set aside.

Preheat and Prepare: Preheat your oven to 375°F (190°C). While the oven warms, fit the pie crust or puff pastry into a greased 10-inch (25 cm) pie dish. Trim any excess hanging over the sides and press it back into any gaps, ensuring the bottom is fully covered for that beautiful crust.

Make the Filling: In a medium bowl, whisk together the full-fat milk, large eggs, salt, black pepper, smoked paprika, garlic, and a mix of dried herbs until well combined. This creamy mixture binds everything together and gives your quiche that signature flavor!

Fill Your Crust: Layer the cooked sweet potatoes and wilted spinach in the prepared pastry crust. Sprinkle the grated gruyère cheese on top, then pour the egg mixture over everything until the filling sits just below the crust edge, about a ½ inch deep. Optional: Brush the crust edges with a beaten egg for a shiny finish and sprinkle with sesame seeds for extra crunch.

Bake to Perfection: Place the quiche in your preheated oven, baking for about 30-35 minutes. It’s ready when the pastry is golden brown and the filling is set but still a touch soft in the center. If you’re unsure, a toothpick inserted should come out clean. Keep an eye on it after 30 minutes just to be safe. Once done, let it cool for about 10-15 minutes before slicing. Enjoy it warm or at room temperature!

Storing & Reheating

To store your remaining sweet potato quiche, let it cool completely then wrap it in plastic wrap or aluminum foil, placing it in the refrigerator where it’ll stay fresh for up to 3 days. You can also freeze the quiche for up to 3 months. To reheat, pop individual slices into the microwave for a quick fix or heat the whole quiche in a 350°F (175°C) oven for about 20 minutes. Just be aware that freezing might change the texture slightly, but a good reheat can help revive those delicious flavors!

Chef’s Helpful Tips

Avoid overcooking the sweet potatoes; they should be tender but not falling apart.
Use room temperature eggs for a smoother batter and even cooking.
If your filling seems too liquid, consider adding more cheese or a bit of flour to thicken it.
Experiment with different cheeses or add cooked bacon or ham for extra flavor.
Make it a day in advance; the flavors meld beautifully overnight!

The creamiest sweet potato quiche is bound to become a staple in your home. This dish isn’t just about satisfaction; each slice is an opportunity to explore flavor combinations and perhaps experiment with fresh seasonal ingredients. Whether it’s for breakfast, brunch, or a delightful lunch, this recipe is both versatile and satisfying. So grab your ingredients, roll up your sleeves, and make this sweet potato quiche your own. I can’t wait for you to try it out!

Recipe FAQs

Can I make this quiche ahead of time?

Absolutely! The sweet potato quiche can be prepared a day in advance. Just follow all the steps until before baking, cover it tightly with plastic wrap, and refrigerate. When you’re ready to eat, simply bake it straight from the fridge. It may require an additional few minutes in the oven.

What can I substitute for gruyère cheese?

If gruyère isn’t available, feel free to use any cheese you prefer. Mozzarella is an excellent melty alternative while feta can add a unique tangy flavor. For a non-dairy option, try vegan cheese brands that melt well.

How do I know when my quiche is done?

You’ll know your quiche is done when the edges are golden and set, and the center has a gentle wobble. A toothpick inserted in the center should come out mostly clean. It’s perfectly fine if it remains a tad soft as it will set further while cooling.

Can I add other vegetables?

Definitely! Feel free to mix in your favorite vegetables. Bell peppers, mushrooms, or zucchini work well; just be sure to sauté them first to remove extra moisture. This will help keep the quiche from getting soggy.