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  • Writer's pictureEmma Tierson

Cheddar and Veggie Quiche with Sweet Potato Crust

Quiche is the easiest way to look like you made something intricate when you really put in minimal effort. It's great to eat at breakfast, brunch, lunch, and dinner. If you bring it to an event, it will always be eaten. An all-around healthy and delicious food!

Cheddar and Veggie Quiche with Sweet Potato Crust

Quiche is such a joy to cook. It is so simple. Throw some things together and pop it in the oven. You don't have to think about it, it basically makes itself. The "hardest" part of this recipe is making the sweet potato crust...but that really doesn't take more than 5-10 minutes of effort.

Sweet Potato Crust Ingredients

I tend to make vegetable-based crusts for my quiches and savory tarts. I love adding extra vegetables to my meals wherever I have the opportunity. This crust is really simple to make. Grate one large, peeled, sweet potato. Put it in a bowl with some cheese, cornstarch, an egg, and seasoning. Mix it around and shape it into a crust. Pop it in the oven to par bake before adding the filling. That's all there is to it!

Sweet Potato Crust before baking
Before Baking

Sweet Potato Crust Par Baked
Par Baked

You may notice that the crust below is quite darker than the nicely golden par baked crust above. I highly recommend covering the edges of the crust with some foil after the filling has been added. It will keep the crust from getting quite as brown, and the flavor will be of higher quality. Evidence of this can be seen from my Pesto and Goat Cheese Vegetable Tart, which also uses a sweet potato crust.

Vegetable Quiche

As you can see from the photo above, the vegetables are evenly distributed throughout the quiche.

Slice of Quiche


Cheddar and Veggie Quiche with Sweet Potato Crust



1 Large Sweet Potato

1/3c Cornstarch

1/3c Parmesan


Garlic Powder

Onion Powder


1 Egg


Any vegetables on hand + Cheddar + Splash of Milk + 5 Eggs + Seasoning

This quiche:

1 Small Onion, Sliced

3 Cloves of Garlic, Sliced

1/2 Bag of Spinach

1c Cheddar, Grated

Splash of Milk

5 Eggs

1 Plum Tomato, Sliced Thick



Garlic Powder

Onion Powder


Preheat oven to 425 degrees.

Peel and grate the sweet potato. Put it in a large bowl along with the cornstarch, parmesan, seasonings, and egg. Mix together well. Put the mixture in an oiled pie pan. Pack down until it looks like a pie crust. Make sure there are no holes and it is evenly distributed. Put in the preheated oven for 15-20 minutes.

While the crust is baking, prepare the quiche filling.

Chop up and saute any vegetables that may need a longer cook time or will give off too much moisture. For me, this included the onion, garlic, and spinach. Let sauteed vegetables cool slightly after cooking. In a bowl combine all of your filling ingredients, eggs, milk, vegetables, cheese, seasoning, etc.

When the crust has been parbaked, and has a nice and golden crust, it is time to pour the filling. After adding the filling, cover the edges of the crust with foil so that it does not burn.

Bake for about 20-30 minutes.

Cool slightly before eating.


Vegetable Quiche with Sweet Potato Crust

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