Description
This Sweet Potato Crusted Quiche with Goat Cheese and Leeks is a delicious, naturally gluten-free brunch option featuring a crispy shredded sweet potato crust. Filled with a creamy, flavorful mixture of eggs, leeks, and tangy goat cheese, this quiche combines comforting textures and bright flavors, perfect for holiday gatherings or weekend breakfasts.
Ingredients
Scale
Sweet Potato Crust
- 2 large sweet potatoes (about 2lbs, peeled and grated on a large-holed box grater)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- Pinch crushed red pepper flakes
- 1 large egg
Filling
- 1 leek (white and green parts washed and thinly sliced)
- 2 tablespoons butter
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup full-fat coconut milk (or heavy cream)
- 3 ounces goat cheese (crumbled)
Instructions
- Prepare the Sweet Potato Crust: Peel and grate the sweet potatoes using a large-holed box grater. In a large bowl, combine the grated sweet potatoes with kosher salt, pepper, crushed red pepper flakes, and the large egg. Mix thoroughly to ensure the egg evenly binds the sweet potatoes.
- Press and Bake the Crust: Spread the sweet potato mixture evenly into a 9-inch quiche or pie pan, pressing firmly to create a uniform crust layer along the bottom and sides. Bake in a preheated oven at 375°F (190°C) for about 30–35 minutes until the crust is golden and mostly cooked through.
- Prepare the Filling: While the crust bakes, melt the butter in a skillet over medium heat. Add the sliced leeks and sauté gently until soft and fragrant, about 5–7 minutes. Remove from heat and let cool slightly.
- Mix the Egg Filling: In a large bowl, whisk together the 8 eggs, kosher salt, pepper, and coconut milk (or heavy cream) until smooth. Stir in the sautéed leeks and crumbled goat cheese, mixing gently to combine evenly.
- Assemble and Bake the Quiche: Pour the egg mixture over the baked sweet potato crust carefully. Return the quiche to the oven and bake for an additional 25–30 minutes at 375°F (190°C), or until the filling is set and lightly golden on top. A toothpick inserted in the center should come out clean.
- Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. This resting time helps the filling to fully set, making it easier to cut perfect wedges. Serve warm or at room temperature.
Notes
- This goat cheese leek quiche is made with a simple 3-ingredient shredded sweet potato crust, making it naturally gluten-free and a crowd-pleaser.
- Use full-fat coconut milk for a dairy-free alternative or heavy cream for a richer texture.
- Make sure to squeeze excess moisture from the grated sweet potatoes before mixing to prevent a soggy crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 243 kcal
- Sugar: 2 g
- Sodium: 1193 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 264 mg
