Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

If you’re on the hunt for a quiche that’s a little bit different and a whole lot delicious, this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe is going to steal your heart. I absolutely love how the naturally sweet, tender sweet potato crust adds a lovely depth to the classic quiche filling, and pairing it with tangy goat cheese and savory leeks just takes it over the top. This recipe feels both cozy and a little fancy, perfect for brunches that impress without the fuss.

When I first tried this recipe, I was blown away by how the grated sweet potatoes crisp up into a crust that’s sturdy but tender—it’s a real game changer for anyone looking to avoid traditional pastry shells. You’ll find that it’s naturally gluten-free, making it a winning dish for a crowd with varying diets. Trust me, once you serve this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe, it’ll become your go-to for holidays, weekend brunches, or anytime you want something special.

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Ingredients You’ll Need

Each ingredient plays a role in creating that perfect harmony of flavors and textures in this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe. Make sure to grab fresh leeks and quality goat cheese—they really make a difference.

• Sweet potatoes: Choose firm, large sweet potatoes with smooth skin for easier grating and a naturally sweet crust.
• Kosher salt: It enhances flavor without being too harsh; adjust to your taste as needed.
• Black pepper: Freshly ground adds a nice warmth and depth.
• Crushed red pepper flakes: Just a pinch for a hint of subtle heat that balances the sweet potatoes.
• Large egg: This binds the sweet potato crust together for structure and crispiness.
• Leek: Use both white and tender green parts—thinly sliced and well-washed to avoid grit.
• Butter: For sautéing the leeks to bring out their sweetness and deepen flavor.
• Large eggs: The base of the quiche filling—rich and fluffy when baked.
• Full-fat coconut milk or heavy cream: Adds creaminess and tenderness to the custard; choose based on your dietary preference.
• Goat cheese: Crumbled goat cheese adds tang and creaminess—look for a fresh, creamy variety for best results.

Variations

I’m all about making recipes yours, so feel free to swap in whatever flavors you love or keep it classic. This Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe is versatile enough to handle all kinds of tweaks.

• Vegetable Swap: I’ve had great success swapping leeks for caramelized onions or sautéed spinach for a greener twist.
• Cheese Options: Sometimes I use feta instead of goat cheese for a saltier tang or add a little shredded gruyere for meltiness.
• Dairy-Free: Using full-fat coconut milk keeps it creamy but dairy-free, making this perfect if you’re avoiding lactose.
• Add Herbs: Fresh thyme or rosemary stirred into the egg mixture can elevate the flavor beautifully.

How to Make Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

Step 1: Prep and Form Your Sweet Potato Crust

Start by peeling and grating your sweet potatoes on the large holes of a box grater — I like doing this over a large bowl to catch any juice. Once grated, sprinkle with kosher salt and toss gently. This helps draw out some moisture, which is key because you want the crust to crisp up rather than become soggy. After resting 10 minutes, squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth—this step really makes a difference.

Mix in pepper, crushed red pepper flakes, and the egg to bind everything. Press this mixture firmly into a greased 9-inch pie dish, shaping a neat crust around the bottom and up the sides. I find that using damp hands helps it stick and form nicely. Pop this crust into a preheated oven at 400°F (200°C) and bake for about 25 minutes, or until edges start to crisp and turn golden.

Step 2: Sauté Those Leeks

While your crust is baking, slice your leeks thin and sauté them in butter over medium heat until they’re tender, sweet, and simply irresistible—about 7-8 minutes. This mellows their sharpness and brings out their natural sweetness, which pairs perfectly with the sweet potato crust. Don’t skip washing the leeks properly; they can be sandy, and you want every bite smooth.

Step 3: Whisk the Custard and Assemble

In a large bowl, whisk together the eggs, salt, pepper, and coconut milk or cream until well combined and a bit frothy—that’s the secret to a fluffy quiche. Stir in the sautéed leeks and crumbled goat cheese. Once your crust is ready and slightly cooled, pour this mixture in evenly. I like to give the quiche a gentle shake to settle everything so it cooks uniformly.

Step 4: Bake Until Set and Golden

Lower your oven temperature to 350°F (175°C) and bake the quiche for about 35-40 minutes, or until the center is just set and the top is lightly golden. If you jiggle the pan and the custard only slightly wobbles in the middle, you’re good to go. Let it cool for 10 minutes before slicing—it helps everything finish setting nicely and makes for cleaner slices.

How to Serve Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

Garnishes

I love topping slices with a sprinkle of fresh chopped chives or a few baby arugula leaves for a peppery freshness that contrasts beautifully with the creamy cheese and sweet crust. A drizzle of high-quality olive oil or a light balsamic glaze also adds a lovely finishing touch.

Side Dishes

This quiche pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette or a refreshing cucumber dill salad to balance the richness. For brunch, I often serve it alongside roasted cherry tomatoes or crispy breakfast potatoes.

Creative Ways to Present

For special occasions, I’ve made mini versions using muffin tins lined with the sweet potato crust filled with the egg mixture—perfect for individual servings at holiday brunches or potlucks. Serving wedges with a colorful medley of roasted veggies arranged on the side plates also bumps up the presentation.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover quiche tightly with plastic wrap or store in an airtight container in the fridge. It stays fresh up to 3 days, and I find the flavors even deepen after sitting together for a bit.

Freezing

I’ve had good luck freezing individual slices wrapped well in foil and placed in a freezer bag for up to 2 months. Just thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

To reheat, I prefer warming quiche slices in a 350°F oven for about 10-15 minutes—this helps keep the crust crisp and the filling creamy. Microwave works too but can soften the crust, so I use that only as a last resort.

FAQs

Final Thoughts

This Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe has become one of my absolute favorites to share with friends and family because it’s just so satisfying and a little unexpected. I love how the crispy sweet potato crust adds a lovely twist while still feeling comfortingly familiar. Whether you’re hosting brunch or simply craving a cozy meal, I encourage you to give this recipe a try—you’ll be so glad you did!

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