This Sweet Potato Quiche consisting of roasted sweet potatoes, crisp red onions, smoky bacon, fresh rosemary and parsley makes for a unique and palate pleasing quiche recipe.
Ingredients
You can easily find all of thee sweet potato quiche ingredients at your local grocery store.
- Pie crust – You can certainly make your own pie dough, but for sake of ease, I just use a pre-made refrigerated crust. Here is a homemade recipe for pie crust if you choose to use one.
- Sweet potatoes – You will want these to be peeled and cut into bite-size cubes. Using purple sweet potatoes can add some fun color to the dish! Make sure the dice is about even so they cook evenly too.
- Red onion – We roast the onions with the sweet potatoes to really get that onion flavor.
- Extra virgin olive oil – We toss the sweet potatoes and onion in this to make sure they don’t stick to the pan.
- Salt and pepper – I use a blend of freshly cracked black pepper and fine sea salt. Keep in mind that different salts measure differently.
- Bacon slices – Make sure this is cooked ahead of time. You can leave it out if you prefer a vegetarian quiche as well or use cubed ham.
- Fresh herbs – Part of what sends this quiche over the top is the fresh herbs. I use Italian parsley and fresh rosemary.
- Whole eggs – It’s always best to work with room temperature eggs. Always assume a recipe is calling for large eggs.
- Half and half – I like using half and half instead of milk because it’s a little thicker and creamier. You can also use heavy cream instead for added richness.
- Gruyere cheese – I prefer shredding my own cheese because it melts smoother. You want this to be finely shredded and you’ll get a magnificent, Instagram-worthy cheese pull.
Variations
There are plenty of ways you can make this sweet potato quiche your own. Here are a few ideas.
- Cheese – You can certainly swap the cheese for a different kind if you’d like. Goat cheese, cheddar cheese or feta would all be great options.
- Vegetables – In addition to or in place of the veggies already in the recipe, you could use spinach, bell pepper, caramelized onions or tomato.
- Make into cups – Use a muffin tin instead of a pie dish and bake them for about 15 minutes.
How to Make Sweet Potato Quiche
Follow these simple instructions to make your new favorite quiche recipe.
- Prepare oven and crust. Preheat oven. Unwrap and lay room temperature pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can totally pinch and fold to make it look pretty. Pierce the bottom and sides several times with a fork. Bake until it is just barely starting to cook and brown.
- Cook sweet potatoes and onion. Prepare sweet potatoes and onion by placing them in a large bowl and tossing with extra virgin olive oil and freshly cracked pepper. Spread in a single layer on a rimmed baking sheet and bake until potatoes are fork tender.
- Combine remaining ingredients. Combine crumbled bacon, chopped parsley, beaten eggs, half & half, chopped rosemary, fine sea salt and finely shredded Gruyere cheese in a large mixing bowl, stirring well to combine.
- Add sweet potato mixture to crust. Transfer sweet potato and red onion mixture to prepared pie crust. Arrange ingredients as easily as possible so you get a taste of everything in each in bite.
- Pour egg mixture into crust. Pour egg mixture over sweet potatoes and red onion until just reaching the top of the pie crust.
- Bake until set. Place into the oven and bake until center is set. Top with remaining Gruyere cheese while still warm. Serve immediately.
What to Serve with Sweet Potato Quiche
You can serve this quiche for breakfast, brunch or dinner (brinner as we call it)! We like to serve ours for breakfast or brunch alongside all of our other breakfast favorites.
Breakfast sausage, bacon or turkey bacon, and fresh fruit salad are some of our favorite sides. If serving for dinner, you could serve alongside broccoli or other steamed veggies.
Tips for Making a Perfect Quiche
I’ve made quite a few quiche in my lifetime, so I’ve got some tips to make sure your sweet potato quiche comes out perfectly!
- Precook any vegetables to sweat out excess liquids. The drier, the better.
- Lightly brown meats to impart more flavor.
- Whisk eggs really well before adding other ingredients. This introduces air to the mix and makes it light and airy. I use my immersion blender with the chopping blade (not the whisk attachment) to get the best whisk I can quickly.
- Shred your own cheese. Pre-shredded cheese can be gritty.
- Use a deep dish pie plate or quiche dish. You can even opt for a casserole dish. No one wants a thin, limp slice of quiche.
Storage and Freezing
How to Store Leftover Sweet Potato Quiche
You can store any leftovers in an airtight container. It will stay in the refrigerator for three to five days. Reheat in the oven or microwave.
Can I Freeze This Quiche?
You can freeze this sweet potato quiche as a whole quiche or in slices in the freezer for three to four months.
Sweet Potato Quiche also makes for a fabulous potluck dish and can easily be made ahead and frozen.
More Delicious Breakfast Recipes
Breakfast might just be my favorite meal of the day! Here are some of our well loved easy breakfast ideas.
Sweet Potato Quiche Recipe
Sweet Potato Quiche can be made as a brunch, entree or side dish. Roasted sweet potatoes, red onion, bacon and rosemary make this a winning quiche recipe!
Servings:
Ingredients
- 1 pre-made refrigerated pie crust
- 2 medium sweet potatoes , peeled and cut into bite-size cubes
- 1/2 cup red onion , chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground black pepper
- 4 slices bacon , cooked and crumbled
- 1/4 cup Italian parsley , coarsely chopped
- 3-4 large eggs , room temperature, beaten
- 1/4 cup half &half
- 1 tablespoon fresh rosemary , finely chopped
- 1/2 teaspoon fine sea salt
- 2 cups Gruyere cheese , finely shredded, divided
Instructions
- Preheat the oven to 350°F.
- Unwrap and lay the pie crust into a deep 9-inch pie dish. I do not arrange the edges because I like the rustic look, but you can pinch and fold to make it look pretty. Pierce the bottom and sides of the pie crust several times with a fork. Bake for 8-10 minutes or until it is just barely starting to cook and brown. Remove and set aside.
- In a large mixing bowl, toss the sweet potatoes and onion with the extra virgin olive oil and pepper. Spread the mixture in a single layer on a rimmed baking sheet and bake for 20-25 minutes, or until potatoes are fork tender. Remove and set aside.
- In a large mixing bowl, combine the crumbled bacon, parsley, eggs, half & half, rosemary, fine sea salt and 1 1/2 cups of the Gruyere cheese, tossing to evenly mix.
- Transfer the sweet potato mixture to the prepared pie crust, spreading out evenly.
- Pour the egg mixture over the sweet potatoes until just reaching the top of the pie crust. If all of the egg mixture does not fit, discard.
- Place the quiche into the oven and bake for 25-30 minutes, or until center is set. Remove and top with the remaining 1/2 cup Gruyere cheese while still warm so it melts.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Notes
Bacon is optional.
A deep dish pie plate is necessary.
If the edges of the pie crust are starting to brown, loosely place a sheet of aluminum foil over the top.
Nutrition
Calories: 348 kcal, Carbohydrates: 12 g, Protein: 15 g, Fat: 26 g, Saturated Fat: 10 g, Cholesterol: 107 mg, Sodium: 444 mg, Potassium: 126 mg, Vitamin A: 630 IU, Vitamin C: 3.2 mg, Calcium: 360 mg, Iron: 1.1 mg
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Can I use a different cheese?
You can use whatever cheese you’d like!
How much sweet potatoes go into this recipe? It doesn’t say on the ingredients list.
Silly me, Kitty. I just updated this post and clearly forgot to add back in the main ingredient! 2 medium potatoes, cut into bite size pieces. I just correct it. Thank you!