For years, quiche has been one of my favorite meals to make when we’ve got company. It’s great for using up whatever veggies you have, it’s simple, and it’s super tasty. When I started cutting grains out of my diet, though, I had to come up with a better crust than those frozen ones from the grocery store. Enter sweet potatoes! I remember the first time I made quiche with sweet potatoes, I was shocked about how much I preferred them to the flaky pastry crusts. SO yummy!
The instructions for sweet potato crust that I’ve had saved on Pinterest for years is a dead link now, but luckily I can do it from memory:
- preheat oven to 425
- slice sweet potatoes thinly
- spray dish
- lay out sweet potato slices so they’re overlapping (cut pieces in half and use them as side crust)
- let crust cook for 15 minutes
- remove and let cool about 15 minutes
- pour in the filling and cook as normal
If you need more details (or to see photos), here’s a sweet potato crust quiche recipe that is very similar.
There are many quiche recipes across the internet.. I usually just throw in whatever I happen to have. This time it was white onion, baby bell peppers, yellow squash, asparagus, goat cheese, and chicken sausage. I always, always end up dicing too many veggies for the filling (because I like to have so many different kinds in there). That’s ok though because then I can incorporate the leftover veggies into something else: stir fry, rice casserole, soup, etc.
I usually eyeball the amounts of everything when I make quiche, but here’s a step-by-step for those curious.
- dice all the veggies into small pieces
- steam or lightly sauté your veggies with seasoning of your choice (I like herbs de provence)
- let veggies cool down (so they don’t cook the eggs on contact later)
- cook your meat of choice (our favorite is chicken sausage) – I like to do this is in the same pan that I cooked the veggies in – then remove the meat from the pan so it will cool faster
- prepare sweet potato crust while meat & veggies are cooling
- while the sweet potato crust is cooling, whisk your eggs, milk (or almond milk), and salt & pepper. For this 9×12 pan, I used 10 eggs and eyeballed the amount of almond milk I used.. I think it was about a 60-to-40 egg-to-almond milk mixture
- pour half the egg/almond milk mixture over the crust, then spread the veggie mixture, sausage, and goat cheese evenly
- pour the rest of the egg mixture over the top
- cook for 15 minutes at 425, then reduce temperature to 350 for 30 minutes.
I served this quiche for dinner the other night with a salad of greens and also a tangy simple tomato cucumber salad on the side. Delicious!