Quick Hit: Sweet Potato Crust Quiche

This recipe is better called “fridge clean-out quiche” – it’s so versatile and a great way to use up slightly wilted veggies that may be languishing in your fridge. Quiche has been a staple in my family for years – my mom makes it, and it was one of the first recipes of her’s that I learned to make myself in college. The original contained a generous amount of cheese (usually sharp cheddar) but over the years I’ve tailored it to meet my nutritional needs. BUT, if you’re a cheese lover, I’ve included notes below the recipe for a different crust and add-ins, depending on your preference. The ingredients listed are exactly what I used, though.

One last note: this quiche is fairly dense. I like it this way, but don’t expect it to be super fluffy – it’s an easy weeknight meal, and even better the next morning as a quick breakfast.

Easy Sweet Potato Crust Quiche

Multiple servings with leftovers

• 9-inch pie dish

• 1 large sweet potato

• cooking spray (I use avocado oil spray)

• 6 eggs

• 2 garlic cloves, minced

• 1 orange bell pepper, chopped

• 1 small onion, chopped

• 1 small zucchini, sliced & diced

• A little fresh parsley, rosemary, and chives, rinsed and chopped

• A couple strips of bacon, cooked & crumbled

• Feta cheese

• Salt & pepper

How to: Pre-heat your oven to 375 F and spray the pie plate with cooking spray. While the oven pre-heats, slice the sweet potato into thin slices. Arrange the slices to completely cover the bottom and sides of the pie plate (you may choose to cut some slices into half-moons to cover the sides). Once your “crust” is arranged, spray the top of the sweet potato slices with a light layer of cooking spray and slide into the oven. Bake until crust is soft and the edges of the sweet potato slices are slightly browned.

Note: The slices will shrink up, possibly exposing some of the pie plate, which means some of your egg mixture will seep through. I didn’t care about this, but if you do, you may want to slice up two sweet potatoes for your crust for extra coverage.

While the crust cooks… saute the garlic, bell pepper, onion, and zucchini until soft. Add the chopped herbs and bacon and sautee a couple of minutes longer. Season with salt and pepper and remove from the heat. Allow to cool.

While the veggies are cooling… crack 6 large eggs into a large bowl and whisk. Stir in the veggie mixture until combined. Pour egg and veggie mixture over the crust and sprinkle feta over the top. Season with more salt and pepper. Slide into the oven and bake until set, about 30 minutes or until quiche doesn’t wiggle in the middle when shaken.

When done, remove quiche from the oven and allow to cool. Slice & serve atop greens (or with smoked salmon, sauerkraut, and figs!)

Note on alternative crust & cheese:

If you’d prefer a traditional crust, you can use a single pie crust OR store-bought crescent roll dough pressed into the pie plate and pre-baked for a few minutes.

if you’re a cheddar fan, replace the feta with grated cheddar and mix it into the egg/veg mix before pouring into the pie plate and baking.