• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Petite Cook™ logo

  • Recipes
  • Italian Recipes
  • Lifestyle
  • Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Lifestyle
  • Travel
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Lifestyle
    • Travel
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Italian Recipes

    Sweet Potato Crust Veggie Quiche

    Published: Jun 1, 2017 · Modified: Jun 8, 2020 by Andrea

    Jump to Recipe

    This Sweet Potato Crust Veggie Quiche is a super easy healthy take on one of the most popular French comfort foods – Plus, it's awesomely gluten-free and packed with extra veggies!


    Today I'm sharing with you a tasty Sweet Potato Crust Veggie Quiche. I thought it would be fun to give a healthy twist to classic quiche, a staple of French cuisine.

    The original recipe calls for a butter+flour crust and a filling made with lardons (bacon), heavy cream and eggs.

    To make things lighter, instead, I've swapped the meat with loads of fresh veggies (I used bell peppers and fresh spinach, but any veggie will work), switched to rice flour to make it gluten-free, and used a little milk in place of heavy cream.

    The real star is the crust.

    A crunchy, super light base made only with sweet potatoes, a free-range egg, rice flour and a generous pinch of sea salt.

    I've never made it before, and I still wonder how I came up with this idea, but it turned out awesome on the first try. So I had to share it with you immediately!

    This vegetarian Sweet Potato Crust Veggie Quiche is a fun healthy take on one of the most popular French comfort foods – Plus, it's awesomely gluten-free! Recipe from The Petite Cook - www.thepetitecook.com

    The sweet potato crust bakes in the oven for as little as 15 min, and after you fill it with the rest of the ingredients, it needs an extra 15-20 mins.

    So overall, it shouldn't take you more than 45 min start to finish to make this tasty, hearty vegetarian quiche.

    Crunchy and fulfilling, you'll want to make it over and over again. Plus, it's a great way to use any veggies sitting on your counter, so that they don't go to waste.

    This vegetarian Sweet Potato Crust Veggie Quiche is a fun healthy take on one of the most popular French comfort foods – Plus, it's awesomely gluten-free! Recipe from The Petite Cook - www.thepetitecook.com

    This healthy gluten-free Sweet Potato Crust Veggie Quiche is perfect for picnics, summer gatherings, BBQs, and parties, or simply to share with your family for a weeknight dinner!

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    Print SaveSaved!
    5 from 1 vote

    Sweet Potato Crust Veggie Quiche

    Prevent your screen from going dark
    This Sweet Potato Crust Veggie Quiche is a super easy healthy take on one of the most popular French comfort foods – Plus, it's awesomely gluten-free and packed with extra veggies!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main
    Cuisine: Vegetarian
    Serving: 4
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    For the sweet potato crust:

    • 600 g steamed sweet potato
    • 1 free-range egg
    • 170 g rice flour
    • a pinch of sea salt

    For the filling:

    • 5 free-range eggs
    • 70 ml fresh whole milk, I used a2milk
    • 1 red bell pepper
    • 100 g fresh baby spinach leaves, finely chopped
    • sea salt & black pepper to taste

    Instructions

    • Preheat the oven to 180°C. Grease a 9-inch cast iron skillet (or pie pan) with nonstick cooking spray.
    • In a large bowl <g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="85" data-gr-id="85">mash the potato and slowly incorporate a beaten egg, rice flour and a generous pinch of salt. Mix until you have a smooth, quite solid mixture, adding a bit more flour if necessary.
    • Spread the sweet potato mixture over the base and edges of the skillet.
    • Bake in the oven for about 15 min, until the <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="83" data-gr-id="83">base is quite solid and crunchy, but not too cooked.
    • In the meantime, prepare the filling. In a bowl, with the help of a fork beat the eggs lightly with the milk, ½ teaspoon of sea salt, and ½ teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped bell pepper and lightly combine all the ingredients.
    • Remove the crust from the oven, and pour the filling over the base, distributing evenly the spinach and peppers.
    • Transfer the quiche back in the oven and bake for 20 minutes, or until the filling is no longer creamy and runny.
    • Remove from the oven and allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

    « Nectarine and Avocado Smoothie
    No-Bake Gin Lemon Cheesecake »
    104 shares
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Gail Bienstock says

      November 24, 2018 at 8:27 pm

      Will it freeze?

      Reply
    2. Anna @ shenANNAgans says

      June 21, 2017 at 11:25 pm

      I love this idea of using smashed sweet potatoes as a base too, I often whip up a quick quiche or fritatta, so this is a good twist.

      Reply
    3. beccajtalbot says

      June 11, 2017 at 11:42 pm

      I've never thought to use sweet potato as a base for a quiche/pie - what an interesting idea! It looks delicious too x

      Reply
    4. fashionmommywm says

      June 07, 2017 at 8:56 am

      I could eat that right now, I love sweet potato, peppers and quiche so this sounds delicious.

      Reply
    5. Sarah Doyle - let them be small says

      June 05, 2017 at 9:21 pm

      this looks SO good. I make a quiche when I have the chance - home made quiche is always the nicest thing x

      Reply
    6. Shoshana Sue (@suzycc) says

      June 05, 2017 at 8:39 pm

      I didn't know about world milk day until just now! I love quiches and my favourite is the spinach one so the sweet potatoe one will certainly work with me. I will try this out

      Reply
    7. shelley says

      June 05, 2017 at 12:40 pm

      That looks delicious, love the step to step guide too. sweet potato is my favourite carb, this would go down a treat! xx

      Reply
    8. MELANIE EDJOURIAN says

      June 04, 2017 at 8:47 pm

      This sounds like a great recipe and I love the sound of the sweet potato crust. It must taste wonderful. I must try making this.

      Reply
    9. Jenny says

      June 04, 2017 at 2:30 pm

      I need to try my son with A2 milk, he gets terrible stomach ache and I wonder if this would be easier for him to digest

      Reply
    10. Mellissa Williams says

      June 04, 2017 at 10:01 am

      What a genius idea using sweet potato like this. I bet it gives a lovely taste to the quiche

      Reply
    11. gingeybiteseats says

      June 04, 2017 at 9:57 am

      This looks really tasty, I love the idea of using sweet potato in the crust! Bookmarked to try soon!

      Reply
    12. Martin says

      June 03, 2017 at 1:17 pm

      Hi Andrea,
      I actually made your quiche today. It was fabulous. As I didn't have all the ingredients, I used what I had.
      For the crust, I didn't have the rice flour, but I used chick pea flour instead. Worked perfectly.
      For the filling, I used coconut cream (250ml) instead of milk as I have a milk allergy. I also used other vegetables, as courgette, small tomatoes (that I first caramelised in the oven, to reduce the moist), string beans, etc...
      I also put the crust for 25 minutes in the oven instead of 15, as it was too moist. Had to prick some holes in the bottom too, because it was blowing up like a balloon. Then, when the filling was in, it dit take another 30 minutes in the end.
      The result was splendid! So delicious! Thank you for sharing this recipe on your blog/website. As I'm gluten intollerant and have a cows milk allergy, it's interesting to discover new recipes on your website.
      Kind regards, from Belgium!
      Martin

      Reply
      • Andrea says

        June 04, 2017 at 7:23 am

        Hi Martin, thank you so much for your comment! I'm so so happy you liked the quiche!! It's brilliantly versatile, isn't it? I'm also really glad that your minor changes worked out perfectly, I got to give it a try with chickpea flour, I'm intrigued now! I have tons of other gluten-free and dairy-free recipes on the blog, so I hope you give them a try 🙂 Thank you so much again for your lovely feedback xx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

    Footer

    ↑ back to top

    Follow us

    The Petite Cook™

    Quick and Easy Italian Recipes Anyone Can Cook


    About Andrea

    Privacy Policy

    Work with us

    Terms

    Press

    Nutrition Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Petite Cook. The Petite Cook® is a registered trademark.