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This sweet potato crust quiche is a delicious quiche recipe packed full of veggies like zucchini, kale, and tomatoes. It has a sweet potato crust, which adds even more veggies to the mix, and which makes it naturally gluten-free.
If you love quiche, then you have to try this veggie packed quiche. It is full of both flavor and protein, and makes for a wonderful breakfast. Add a side salad and you can enjoy this quiche for lunch or dinner as well.
If you are looking for some on-the-go breakfast options, try my zucchini egg bites or spinach feta egg cups. They also have a good balance of veggies and protein.
Table of Contents
What makes this recipe great
- It has a sweet potato crust! This adds nutritious veggies to the dish and a hint of delicious sweetness.
- It is easy to customize to your tastes. You can add different veggies or seasonings easily.
- It is easy to customize to your diet. If you omit the goat cheese and use non-dairy milk, this recipe is dairy-free, Paleo, and Whole30 compliant.
Recipe Ingredients
- Eggs– this make the base of this quiche and bind everything together.
- Shallot and garlic– these season the kale and zucchini, along with the rest of the quiche.
- Zucchini– this gets shredded and put into the quiche.
- Kale– this is a great filling for quiche. I like using Tuscan kale because it is softer in texture.
- Sweet potato– one large sweet potato (two smaller ones) is sliced to make the crust of the quiche.
- Cherry tomatoes– this add a nice burst of flavor.
- Goat cheese– crumbled up goat cheese is added to compliment the other flavors of the dish.
- Milk of choice– you can use regular milk, almond milk or coconut milk here.
- Salt, pepper and nutmeg– these add nice flavor to the quiche.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of shallot and garlic, you can use 1 teaspoon of onion powder and 1 teaspoon of garlic powder.
- Instead of kale, you can use spinach.
- Instead of sweet potato, you can use regular potato.
- Instead of goat cheese, you can use feta cheese, shredded cheddar or shredded Swiss cheese.
Step by step instructions
Step 1: Grease a tart pan. Add sliced sweet potatoes along the bottom. Cut some in half and line the sides of the pan with them.
Step 2: Spray the tops of the sweet potatoes with olive oil and cook for 20 minutes.
Step 3: Sautée the shallots and garlic.
Step 4: Add the shredded zucchini and kale to the shallots and garlic and cook.
Step 5: Mix the eggs, milk, salt, pepper, nutmeg, and goat cheese together.
Step 6: Add the veggies to the egg mixture.
Step 7: Pour the quiche mixture into the sweet potato crust and add sliced cherry tomatoes on top.
Step 8: Cook for 30 minutes.
Expert tips
- Sweet potato tips.
- If you are pressed for time, you don’t need to peel the skin off of the sweet potato.
- You don’t have to worry about slicing the sweet potatoes any special way or a specific size. Just eye ball it.
- Kale tips.
- Tuscan kale is softer than regular kale, but you can use either one.
- Make sure to remove the hard stem of the kale prior to adding it to the recipe.
- Zucchini tips.
- Make sure some of the liquid in the zucchini evaporates out while cooking.
- How to serve. Serve a slice as is or with a salad on the side. I like to add pine nuts on top of my quiche before serving.
- How to store. Cover the quiche with aluminum foil and refrigerate for 3-4 days.
Other quiche recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Zucchini and Kale Sweet Potato Crust Quiche
Ingredients
- 1 large sweet potato, peeled and sliced thin ( or 2 medium/small ones)
- 1 Tablespoon olive oil
- 1 shallot, minced (or 1/4th an onion)
- 3 cloves garlic, minced
- 2 cups shredded zucchini, (this was 1 large zucchini for me)
- 2 cups chopped kale, make sure to remove the stem
- 1/4 cup milk, almond milk or coconut milk works as well
- 5 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup crumbled goat cheese, (omit to make recipe Paleo)
Instructions
- Preheat the oven to 400 degrees F. Put rack in top 1/3 of the oven.
- Grease a 9.5 inch round tart dish. ( I like to use ceramic tart dish). Lay out the sliced sweet potatoes in the dish, filling in as much space as possible. Cut some of the slices in half to use along the sides of the pan. Spray the tops of the sweet potatoes with an olive oil spray.
- Bake the sweet potato crust for 20 minutes.
- While the sweet potato crust is baking, put 1 Tablespoon of olive oil into a large frying pan over medium heat. Add the minced shallot and garlic to the pan, and cook for 2-3 minutes, mixing every so often.
- Add the shredded zucchini and kale to the pan, mix them into the shallots and garlic and then let it all cook for 4-8 minutes, until a lot of the liquid from the zucchini is evaporated. Stir every so often. Set the veggies aside.
- Then, in a medium bowl, mix the eggs, milk, salt, pepper, and nutmeg together with a whisk.
- Add the zucchini and kale to the egg mixture, along with the cheese (if adding), and mix. Pour the whole thing into the sweet potato crust.
- Top the quiche with the sliced cherry tomatoes.
- Reduce the oven heat to 375 degrees F. Put the quiche into the oven for 30 minutes. Remove from the oven and let the quiche sit for 10-15 minutes.
Notes
- Instead of shallot and garlic, you can use 1 teaspoon of onion powder and 1 teaspoon of garlic powder.
- Instead of kale, you can use spinach.
- Instead of sweet potato, you can use regular potato.
- Instead of goat cheese, you can use feta cheese, shredded cheddar or shredded Swiss cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excited to try this out. Two questions — do you think it would freeze well after baked and could you use almond milk instead of coconut milk?
Thanks!
You can use almond milk instead of coconut milk. And you could totally freeze it. Let me know hoe it goes!