- 1 (9-inch) Frozen Pie Shell
- 4 large Eggs
- 0.3 cup Milk (I use unsweetened Almond Milk)
- 1 cup, chopped Leeks
- 2 cups, diced Sweet Potato
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Pepper
Seven ingredient, sweet potato quiche that makes for a fancy brunch or light lunch!
Like most people, I love brunch. And since eggs and sweet potato go so well together, I created this quiche recipe!
Quiche originated in the German kingdom of Lothringen, where it was called Lothringer ‘speckkuchen’ which translates to ham cake.
At that time, France gained control of the region, and the town’s name was changed to Lorraine, hence the most common name quiche Lorraine.
Quiche Lorraine is a savory egg custard filled pie with pieces of cheese and meat.
I prefer a vegetarian option with a healthier twist.
You can sub the sweet potatoes (or yams) with regular potatoes but I highly recommend using the sweet potatoes.
For a bit of green and a hint of onion, I am using leeks.
Leeks are the perfect addition but you can also use shallots.
Other herbs that would pair well as parsley, dill and chives.
This recipe is easy and uses store-bought pie shell and can easily be made gluten-free with a gluten-free pie shell.
Though this recipe comes together quick, the filling can be made ahead of time and kept in the refrigerator.
Serve this sweet potato quiche with a side salad and a glass of mimosa!
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 Organic Pie Shell. They also make gluten free ones!
Preheat your oven to 350°F 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