Sweet Potato Crust Quiche

I wasn’t going to post these as I am A) lazy, and B) I just thought a quiche was a bit of a boring, self explanatory thing to post about.


But, everyone seemed very interested in a recipe so I am typing it out below. It is simple, delicious and quick to make, and while I had it for brunch, it is perfect for literally any meal of the day.

I made 2 flavour variations: goats feta, fig and basil, and the a bacon, cheddar, caramelised onion and pumpkin one. The latter one is the one I’ll share below but you can obviously play around the with filling however you like.


Sweet potato crust quiche

  • Servings: 8
  • Difficulty: easy
  • Print

Delicious, health alternative to your standard quiche

-High protein -Gluten free -No added sugar


    Basic Quiche
  • 2 medium sweet potatos
  • 6 eggs
  • 60ml milk (can replace with cream for a richer flavour)
  • Salt and pepper
  • Thyme
  • Fillings
  • 250g diced bacon (cooked)
  • 200g diced pumpkin (steamed)
  • 2 tablespoons caramelised onions
  • 40g grated cheddar cheese


Preheat oven to 180 degrees. Scrub your sweet potatoes clean and slice thinly. Lay them out in a slightly overlapping fashion in a greased quiche dish. Spray lightly with some oil (I used coconut) and sprinkle some salt on. Bake in oven for 25 minutes.

While that bakes prepare your filling. Beat the eggs, milk, salt and pepper together with a whisk.

Remove ‘crust’ from oven and pour egg filling in gently, taking care not to dislodge the sweet potato too much. Sprinkle in your cheese, then add your pumpkin bits, bacon and caramelised onion. Add the thyme.

Bake in the oven for about 30 minutes depending on the size of your dish (centre should be just set).


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