The aroma of a freshly baked Sweet Potato Quiche wafting through the kitchen is enough to make anyone’s mouth water. Imagine slicing into that golden, flaky crust, revealing a warm and inviting medley of sweet potatoes and vibrant spinach, all cradled in a creamy, cheesy filling. The soft texture of the sweet potatoes contrasts beautifully with the crispness of the crust—each bite a delightful dance of savory flavors. This dish is not just food; it’s a cozy hug, making it perfect for those crisp fall days or festive gatherings with friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sweet Potato Quiche
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sweet Potato Quiche

I remember the first time I made a Sweet Potato Quiche. It was for a Sunday brunch with loved ones, and the joy on their faces as they took their first bites warmed my heart. Every forkful sparked conversations and laughter that lingered long into the afternoon. This recipe is not just about nourishing the body; it’s about celebrating moments with those you care about. So, gather your ingredients and get ready to enjoy a dish that’s sure to put a smile on everyone’s face!

Why You’ll Love This Recipe

Simple & Quick: This recipe takes just 30 minutes to prep and about 1.5 hours to bake, making it perfect for busy days.
Irresistible Flavor: The combination of savory sweet potatoes, creamy cheese, and aromatic herbs creates a flavor explosion in every bite.
Eye-Catching Appeal: The vibrant orange and green colors make this quiche a stunning centerpiece for any table.
Flexible Serving: Ideal for brunch, lunch, or dinner, it’s a dish that’s versatile enough to serve anytime.
Diet-Friendly Options: You can easily make this quiche gluten-free by using a gluten-free crust or even a cauliflower crust.

Ingredients You’ll Need

Sweet Potatoes (1 ½ lb / 670 grams): This is the star of your quiche, providing natural sweetness and nutrition. Choose firm, unblemished potatoes for the best flavor.
Fresh Spinach (4 oz / 120 grams): Its vibrant color and earthy flavor balance the sweetness of the potatoes. You can swap in kale if you prefer, but keep the cooking time in mind as kale may require a little longer to wilt.
Olive Oil (1 tablespoon): A splash of healthy fat helps cook the vegetables to tender perfection while enhancing their flavors.
Pie Crust or Puff Pastry (1): A savory base for your quiche. Make it from scratch or use a store-bought option for convenience. Puff pastry will give a flakier texture, while a pie crust is more classic.
Full-Fat Milk (¾ cup or 180 ml): This adds creaminess to the filling. Alternatives like almond or oat milk can be used, but they might alter the taste slightly.
Large Eggs (3): The binding agent that holds everything together while giving your quiche its satisfying structure.
Gruyere Cheese (¾ cup, grated): This cheese adds an irresistible nutty flavor. If you can’t find Gruyere, Swiss cheese is a great alternative.
Parmesan Cheese (¼ cup, optional): For an extra flavor boost, sprinkle this on top before baking. It can be skipped if you’re looking to cut back on dairy.
Garlic Clove (1, finely grated or ¼ tsp garlic powder): A bit of garlic adds depth, making it utterly irresistible.
Salt (¼ teaspoon): Enhances all the flavors, bringing out the natural sweetness of the potatoes.
Black Pepper (⅛ teaspoon): A touch of spice to balance the sweetness.
Smoked Paprika (½ teaspoon): This adds a lovely hint of smokiness, which complements the sweet potatoes beautifully.
Dried Thyme, Rosemary, and Sage (¼ teaspoon each): These herbs add an aromatic quality, making your kitchen smell delightful as it bakes.

How to Make Sweet Potato Quiche

Cook the Veggies: Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the diced sweet potatoes—make sure they’re no larger than 1 inch for even cooking. Sprinkle with salt and add a few tablespoons of water. Cover and let them cook until tender, which should take about 15 minutes. Once they’re soft, transfer the potatoes to a bowl. In the same skillet, toss in the fresh spinach and sauté it just until it wilts—just a couple of minutes will do the trick. The colors will brighten up beautifully!

Preheat and Prepare: While your sweet potatoes and spinach cool a bit, preheat your oven to 375°F (190°C). Take your pie crust and fit it snugly into a greased 10-inch (25 cm) pie pan. You might need to trim or press the edges back into the dish to ensure a snug fit. This creates a barrier that holds in all those delicious fillings.

Make the Filling: In a medium mixing bowl, whisk together the milk, eggs, garlic, smoked paprika, dried herbs, salt, and pepper until everything is well blended. The aroma will be quite inviting, hinting at the deliciousness to come!

Assemble the Quiche: Now, gently layer the cooked sweet potatoes and wilted spinach at the bottom of your prepared pie crust. Sprinkle the grated Gruyere evenly over the top, allowing those cheesy flavors to intermingle with the veggies. Pour the egg mixture over everything, filling it just below the rim—about ½ inch from the top, to prevent overflow while baking. If you’re feeling fancy, brush the crust with a beaten egg and sprinkle some sesame seeds on top for that extra flair.

Bake Until Golden: Pop your quiche into the preheated oven and let it bake for about 30-35 minutes. You’ll want to see a golden brown crust and a slightly jiggly center—the quiche will firm up more as it cools. It’s a good idea to check around the 30-minute mark to monitor its progress. Once baked, allow it to cool for about 10-15 minutes before slicing—it’s worth the wait!

Storing & Reheating

To keep your Sweet Potato Quiche at its best, store any leftovers at room temperature for about two hours after baking. Then transfer it to the fridge, where it can last for up to three days in an airtight container. If you want to store it longer, wrap it well and freeze for up to three months. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Keep in mind that the texture may change slightly, but a quick refresh in the oven helps restore its lovely crispness.

Chef’s Helpful Tips

Ensure sweet potatoes are cooked through but not mushy; this will help maintain texture.
Room temperature eggs incorporate better into the filling, leading to a fluffier quiche.
If you have leftovers, consider turning them into an easy breakfast with a fried egg on top.
For a creamier filling, you can add a splash of heavy cream along with the milk.
Experiment with other veggies like bell peppers or zucchini to mix things up!

There’s so much to love about this Sweet Potato Quiche—from its satisfying flavors to its versatile serving options. Don’t hesitate to play around with ingredients and make it your own; perhaps you’ll find a combination that’s even more delightful! Enjoy every moment preparing and savoring this dish, and remember, the best memories are often made over a shared meal.

Recipe FAQs

Can I use other types of cheese?

Absolutely! While Gruyere offers a unique flavor, feel free to experiment with other cheeses like feta, mozzarella, or even a mix of your favorites. Just be aware that different cheeses will affect the overall taste and creaminess of the quiche.

How do I know when the quiche is done baking?

Look for a golden-brown crust along the edges and check if the filling is set but slightly soft in the center. Swirling the pan slightly can help check for any jiggle—if it moves like a gentle wave, it’s ready to come out.

Can I make this quiche ahead of time?

Definitely! You can prepare the quiche and refrigerate it before baking for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time since it will start cold from the fridge.

What can I serve with Sweet Potato Quiche?

This quiche pairs perfectly with a simple side salad for lunch or a light soup for dinner. You could also serve it with some fruit or yogurt for a cozy breakfast or brunch option!