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Sweet Potato Quiche

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9 inch Pie Shell
4 Eggs
1/3 cup Milk (I use unsweetened Almond Milk)
1 cup, chopped Leeks
2 cups, diced Sweet Potato
2 tsp Kosher Salt
1 tsp Freshly Ground Pepper

Sweet Potato Quiche

Perfect for Brunch!

    • Serves 6
    • Medium


    I’m a girl. I love brunch. And since eggs and sweet potato go well together, I created this quiche recipe! You can sub the sweet potatoes with regular potatoes but I highly recommend the sweet.

    Feel free to also add herbs like parsley and chives.



    Bake Your Pie Crust

    You can certainly make your own pie crust but for this, I prefer to buy a frozen pie shell. I really like Wholly Wholesome (TM) Organic Pie Shell. They also make gluten free ones!

    Preheat your oven to 350 and place your frozen pie shell in the oven while it is preheating. This will allow the frozen shell to defrost. Once the oven is hot, grab a fork and dock the pie shell a few times on the bottom and sides of the pie shell.

    Place the pie shell in the oven and bake for 15 minutes then remove and allow to cool.


    Make the Filling

    While the pie shell is baking and/or cooling, make the filling. Wash and chop your leek lengthwise then lengthwise once again, then into thin half moons.

    Next, peel and chop your sweet potato into small dice as well.

    Get a large skillet and add 1 tbsp of olive oil. Once the oil is hot, turn down the heat to medium and pan fry the leeks and sweet potato with salt and pepper for about 10-15 minutes or until the sweet potatoes are fork tender and almost fully cooked through. Remove the skillet from the heat and allow to cool slightly while you mix the eggs.

    In a large bowl, mix together the eggs and milk using a fork or whisk. Whisk well!

    Add the leek and sweet potato filling to your pie shell and fill evenly. Next, pour in the egg mixture. Fill almost all the way to the top.


    Bake the Quiche

    Carefully place the quiche in the oven (I recommend placing it on top of a baking sheet) and bake for 35-40 minutes or until it is fully set.

    Allow the quiche to cool for about 10 minutes before cutting in.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    9 Comments Hide Comments

    I’m a sucker for quiche, I love it! It’s total comfort food. I love all of the leeks in this one, such a yummy flavor with those sweet potatoes.

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