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Sweet Potato Crusted Quiche

This is a recipe that I adapted from and it is AMAZING.

What I love about this quiche is that it is so versatile and you can literally use any leftovers that you have in it.

It is also great warm or cold, so makes a perfect lunch to take to work or school.

Plus with the crust being made out of sweet potato you know that it is all good for you.



  • 1 sweet potato

  • Cooking spray (preferably olive oil)

  • Olive oil

  • 1 chopped yellow onion

  • 3-4 cups of chopped vegetables. I used spinach, carrots and peppers

  • 6 eggs

  • 1 cup (optional) of cooked meat, I used left over chicken, but you could use bacon

  • 1/2 cup shredded tasty/medium cheese

  • salt and pepper to taste

  • 1 tsp of smoked paprika (optional) or other spices of your choice



Preheat oven to 400 degrees (F)

Thinly slice the sweet potato - I used a mandolin (approx 1/8 inch slices)

Grease quiche pan (or pie pan) with olive oil

Cover bottom and sides of pan with sweet potato slices (see picture)

NOTE, the sweet potato shrinks when cooked so don't worry about overlap - next time I will be using more sweet potato slices

spray with a little olive oil and bake for 15 minutes


Lower temperature to 350 degrees


Whilst the sweet potato is cooking:

Heat 1 teaspoon of olive oil in skillet over medium heat
Add onions, peppers, and carrots (or other veg)
Cook and stir until onions are translucent
Add spinach until it has wilted (if using spinach, which I highly recommend)
Remove from heat

Beat eggs in medium bowl
Mix half of the cheese into the egg mixture
Mix vegetables and chicken (or other meat/tofu etc) into egg mixture
Pour egg mixture into the "sweet potato crust"
Top with the remaining cheese

Bake for 35 minute or until egg mixture is firm and browned

Serve - this is lovely both warm and cold!



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