The sweet aroma of roasted sweet potatoes wafts through the kitchen, wrapping you in a cozy embrace that feels like home. With every comforting bite of this Sweet Potato Quiche, you’ll experience a delightful blend of creamy egg, nutty Gruyère cheese, and fresh spinach nestled in a perfectly crispy crust. The earthy flavors meld together beautifully, creating a dish that is as visually appealing as it is satisfying. Its vibrant orange hue, enhanced by the rich green of spinach, entices not only your taste buds but also your eyes.

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

This Sweet Potato Quiche brings back memories of family gatherings and festive brunches during the fall. I fondly recall making this dish with my grandmother, her hands guiding mine through the delicate process of rolling the pie crust. Each time I prepare it now, I can almost hear her laughter, feel her warmth, and see her proud smile as we shared a slice together. This quiche is not just food; it’s a tradition filled with love. Whether you’re celebrating a special occasion or simply indulging in a comforting meal, I invite you to give this recipe a try. You won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: Prep is just 30 minutes, with baking taking an hour and a half. Perfect for busy mornings or spontaneous brunches!
Irresistible Flavor: The combination of sweet potatoes and Gruyère creates a tasty, savory experience that’ll have everyone coming back for seconds.
Eye-Catching Appeal: This colorful quiche looks gorgeous on a brunch table, making it not just a meal but a conversation starter.
Flexible Serving: Enjoy it warm for breakfast, at room temperature for lunch, or as a tasty snack any time of day.
Diet-Friendly Options: You can easily make this dish gluten-free using a gluten-free pie crust, and it can be adapted for dairy-free eaters, too!

Ingredients You’ll Need

Sweet Potatoes (1 ½ lb, peeled and diced): These starchy beauties add natural sweetness and sustenance. For best results, choose firm, vibrant sweet potatoes.
Fresh Spinach (4 oz): Adds a pop of color and essential nutrients. Kale or Swiss chard could work as tasty substitutions.
Olive Oil (1 tablespoon): Used for sautéing the vegetables. Feel free to use grapeseed or avocado oil for a different flavor.
Pie Crust or Puff Pastry (1, defrosted): Holds everything together! You can go for homemade if you’re feeling adventurous or use store-bought for convenience.
Full-Fat Milk (¾ cup): Gives a rich, creamy texture. Use almond milk or oat milk for a dairy-free alternative.
Large Eggs (3): Provides the quiche base. Room-temperature eggs whisk better and create a fluffier texture.
Grated Gruyère (¾ cup): This nutty cheese truly elevates the flavor. Substitute with cheddar or mozzarella if needed.
Grated Parmesan Cheese (¼ cup, optional): For an extra umami kick. Nutritional yeast could be a dairy-free version.
Garlic (1 clove, finely grated): Infuses savory depth; you could also use garlic powder in a pinch.
Seasoning (salt, black pepper, smoked paprika, dried thyme, dried rosemary, dried sage): These herbs and spices provide flavor complexity. Fresh herbs can intensify the taste even further!

How to Make Sweet Potato Quiche

Cook the Veggies: In a skillet over medium heat, add 1 tablespoon of olive oil and let it warm up. Toss in the diced sweet potatoes with a sprinkle of salt. Add a few tablespoons of water, then cover with a lid and allow them to steam for about 15 minutes until tender. Once cooked, transfer the sweet potatoes to a separate bowl. Using the same skillet, sauté the fresh spinach for just a couple of minutes until wilted—it’s quick but impactful for flavor.

Preheat and Prepare: While the veggies cool slightly, preheat your oven to 375°F (190°C). Grab a greased 10-inch pie pan and lay down your pie crust. Make sure it’s fitted snugly, trimming any overhang or pressing the edges back into the pan to avoid gaps. A well-prepped crust is key to a beautiful quiche.

Make the Filling: In a medium-sized bowl, whisk together the milk, eggs, salt, pepper, smoked paprika, garlic, and dried herbs until fully incorporated. This mixture will create a rich custard-like texture for your quiche.

Layer It Up: Start by layering the cooked sweet potatoes and wilted spinach into the bottom of your prepped pie crust. Sprinkle in the grated Gruyère cheese and pour the egg mixture on top, filling it just below the rim, about half an inch from the top. For an extra touch, brush the edges of the crust with a beaten egg and sprinkle sesame seeds.

Bake Until Golden: Slide your quiche into the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s ready when the crust is golden brown and the filling is set, yet slightly soft in the center. Keep an eye on it, checking for doneness at the 30-minute mark. Let it cool for 10-15 minutes before slicing—it’ll be easier to serve!

Storing & Reheating

Once your Sweet Potato Quiche cools down, you can store it at room temperature for up to two hours. For longer storage, transfer it to an airtight container and refrigerate for up to three days. If you’d like to freeze it, wrap the quiche tightly in plastic wrap and then aluminum foil; it’ll last for up to three months. When you’re ready to enjoy it again, reheat in a 350°F (175°C) oven for about 20-25 minutes, or until warmed through. Just be mindful that freezing can change the texture slightly, but refreshing it with a quick bake will help restore that crispy crust you love!

Chef’s Helpful Tips

Be careful not to overcook your potatoes. They should be fork-tender but not mushy.
Use room-temperature eggs and milk for a fluffier quiche.
If your quiche puffs up too much while baking, it may settle once out of the oven, so don’t worry!
Experiment with the cheese; mixing several types can create depth—a combination of Gruyère and goat cheese is particularly delightful.
If you’re making ahead, assemble everything and let it sit in the fridge overnight before baking for a quicker morning option.

Recipe FAQs

Can I make this quiche in advance?

Absolutely! You can prepare and assemble the quiche a day or two ahead—just cover it tightly with foil or plastic wrap in the refrigerator. When ready to bake, simply pop it in the oven, adding a few extra minutes to ensure it’s heated through.

How do I know when my quiche is done?

Keep an eye on both the crust and the filling. The edges should be golden, and when you gently jiggle the pan, the center should be set but still slightly wobbly. It will continue cooking a bit after you take it out, so don’t let it get too firm in the oven.

Can I freeze Sweet Potato Quiche?

Yes! If you want to enjoy it later, wrap it tightly in plastic wrap and then aluminum foil. You can freeze it for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight before reheating.

Is it possible to substitute the cheese?

Absolutely! If you’re looking to keep it dairy-free, nutritional yeast can give you a cheesy flavor without the dairy. Using a vegan cheese alternative or simply omitting it altogether can still yield a delicious quiche. Just be sure to season well!