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!
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 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*!
Sweet Potato Crust Veggie Quiche
Ingredients
For the sweet potato crust:
- 600 gr steamed sweet potato
- 1 free-range egg
- 170 gr 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 gr 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, 1/2 tsp 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.
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.
Will it freeze?
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.
I've never thought to use sweet potato as a base for a quiche/pie - what an interesting idea! It looks delicious too x
I could eat that right now, I love sweet potato, peppers and quiche so this sounds delicious.
this looks SO good. I make a quiche when I have the chance - home made quiche is always the nicest thing x
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
That looks delicious, love the step to step guide too. sweet potato is my favourite carb, this would go down a treat! xx
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.
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
What a genius idea using sweet potato like this. I bet it gives a lovely taste to the quiche
This looks really tasty, I love the idea of using sweet potato in the crust! Bookmarked to try soon!
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
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