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This broccoli carrot goat cheese quiche with a sweet potato crust is a delicious Gluten-Free quiche filled with veggies and seasoned with nutmeg, pine nuts and goat cheese. It has amazing flavor and makes for a yummy brunch, lunch or dinner!

Broccoli Carrot Goat Cheese Quiche with a Sweet Potato Crust freshly baked.

This is hands down, my favorite quiche of all time. The flavors are just so complimentary. It’s filled with healthy protein, veggies and carbs. And if you add a fresh salad to your plate, you’ve got the ultimate healthy meal with a French flair.

I love making quiche with potato crusts instead of traditional dough crusts, like in this French Tomato Tuna Quiche, this Gluten-Free Quiche Lorraine with a Potato Crust, or this Zucchini Kale quiche recipe. All of my quiche recipes have been influenced by foods that I’ve eaten while in France.

This broccoli carrot goat cheese quiche was inspired by a lunch I ate in Lyon and it was just fantastic.

A slice of carrot quiche on a plate.

Why this recipe works

  • It’s DELICIOUS. From the sweetness of the carrots and sweet potatoes, to the tangy goat cheese, to the salty pine nuts and earthy broccoli. All the flavors melt together in the best possible way.
  • It’s a great way to sneak veggies into a meal.
  • The sliced sweet potato crust makes this naturally Gluten free and healthier than traditional quiches.
  • It’s a complete meal, filled with healthy versions of protein, carbs, and fats.

Recipe ingredients

A slice of quiche with sweet potato crust.
  • sweet potatoes– ideally organic sweet potatoes should but used, but any will work.
  • onion– this helps flavor the base of the quiche.
  • garlic– this also helps flavor the quiche.
  • shredded carrots– you can shred them yourself or buy them pre-shredded.
  • broccoli florets– make sure to chop them into smaller pieces.
  • crumbled goat cheese– you can buy crumbled goat cheese or crumble it yourself.
  • almond milk– make sure it doesn’t have added sugar or any flavors.
  • pine nuts– fresh raw pine nuts.
  • eggs– good quality eggs are best for this.
  • nutmeg– you can grind your own or buy it already ground up.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of almond milk, you can use coconut milk or regular milk. Any type of milk of your choice.
  • Instead of onion and garlic, you can use onion powder and garlic powder.
  • Instead of onion, you can use shallots.
  • Instead of sweet potatoes, you can use yellow potatoes.

Step by step instructions

Sweet potato crust raw before baking.
Step 1

Step 1: Slice the sweet potatoes and then lay them in a circular pattern in your baking dish. Slightly overlap the slices so the bottom of the pan doesn’t show.

Spray the potatoes with an olive oil spray.

Baked sweet potato crust.
Step 2

Step 2: Bake the potatoes for 20 minutes.

Raw sweet potato crust quiche before baking.
Step 3:

Step 3: Cook the onion, garlic, broccoli and carrots in a pan. Then, in a large bowl, add the eggs, almond milk, goat cheese, spices and pine nuts in a large bowl. Mix then add the cooked veggies and mix.

Pour into the sweet potato crust.

Freshly baked Broccoli Carrot Goat Cheese Quiche with a Sweet Potato Crust.
Step 4

Step 4: Bake until cooked through.

Recipe FAQs

How do you serve this quiche?

With a side salad, or a side of bacon.

How do you store this quiche?

In an airtight container in the fridge for 3-4 days. You can also cover the pan with aluminum foil and put it into the refrigerator.

Can you make this in advance?

Yes, you can make all of the steps up until baking it and keep it in the fridge until ready to be baked.

Healthy broccoli quiche out of the oven.

Other egg recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

5 from 4 votes

Broccoli Carrot Goat Cheese Quiche with a Sweet Potato Crust (Gluten free)

Servings: 6 servings
Prep: 28 minutes
Cook: 40 minutes
Total: 1 hour 8 minutes
Side angle of quiche
A delicious Gluten-Free quiche filled with carrots and broccoli and seasoned with nutmeg, pine nuts and goat cheese. 

Ingredients 

  • 1 1/2 large sweet potatoes, ( or 6 small sweet potatoes), peeled and sliced very thin
  • 1 Tbs olive oil
  • 1/4 cup minced yellow onion
  • 1 clove garlic, minced
  • 1.5 cups shredded carrots
  • 1.5 cups small broccoli florets
  • 3/4 cup crumbled goat cheese , divided
  • 1/4 cup almond milk, or coconut milk
  • 1/2 cup + 2 Tbs pine nuts, divided
  • 6 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
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Instructions 

  • Preheat the oven to 400 degrees F. Lightly grease a 9.5 inch round tart/pie pan ( I used a le creuset tart dish and it worked great.)
  • Lay out the sliced sweet potatoes in the pie dish in a crust-like fashion. Make sure there is some overlap on the bottom and then some smaller slices or slices cut in half standing up along the side of the pan. Spray the potatoes with an olive oil spray.
  • Bake the sweet potato crust for 20 minutes.
  • While the sweet potato crust is baking, put 1 tbs of olive oil into a large frying pan over medium heat. Add the the minced onion and garlic to the pan, mix and cook for 2-3 minutes.
  • Then, add the broccoli and shredded carrots to the pan, mix, and let them cook for about 4 minutes, stirring every so often. Set the pan aside.
  • In a large bowl, add the eggs, almond or coconut milk, 1/2 cup of crumbled goat cheese, salt, pepper, and nutmeg together with a whisk. Add 1/2 cup of pine nuts to the egg mixture and mix.
  • Once the sweet potato crust is cooked, remove from the oven and reduce the oven heat to 375 degrees F.
  • Add the cooked carrot and broccoli into the egg mixture and then pour the whole thing into the sweet potato crust.
  • Add 1/4 cup of crumbled goat cheese and 2 Tbs of pine nuts to the top of the quiche.
  • Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15-20 minutes before serving. Enjoy!

Notes

  • Instead of almond milk, you can use coconut milk or regular milk. Any type of milk of your choice.
  • Instead of onion and garlic, you can use onion powder and garlic powder.
  • Instead of onion, you can use shallots.
  • Instead of sweet potatoes, you can use yellow potatoes.

Nutrition

Calories: 309kcalCarbohydrates: 19gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 177mgSodium: 436mgPotassium: 514mgFiber: 4gSugar: 5gVitamin A: 14038IUVitamin C: 24mgCalcium: 120mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: French
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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10 Comments

  1. Thank you. Thank you. Thank you for this wonderful recipe. It’s such a hit whenever I make it. I made it for a brunch yesterday and I heard several people commenting how good it was and someone just messaged asking for the recipe because they couldn’t stop thinking about it, so I directed them to your site. So delicious!!

    1. I’m so glad!! This is still my favorite quiche flavor combination 🙂 🙂 You have reminded me that I need to make this quiche again soon!

  2. Lovely recipe! Love the pine nuts! what restaurant have you had the best Quiche? Remember to add it to your Betsy List!

  3. This recipe sounds divine. The title alone makes it sound delicious and with your description and back story to this, I MUST try it. I can’t wait!