I am smitten with this Sweet Potato Crust Veggie & Pesto Quiche.
It has the perfect balance of savory (hello pesto) with a hint of sweetness.
I’ve literally made five variations of it in the past several weeks, sharing it with friends & family along the way.
Rave reviews from all of my taste-testers!Jump to Recipe
For anyone following a gluten free diet, or looking to incorporate more veggies into their meals, or just loves sweet potatoes as much as I do….this is your new secret weapon!
Sweet potatoes are high in fiber, mineral rich (particularly potassium) and packed with vitamins (particularly immunity boosting Vitamin A / beta-carotene), which has anti-inflammatory properties – that’s music to my ears!
Sweet Potato crust is genius!
I first saw it in a Cooking Light post and instantly knew I would recreate it at home.
The Sweet Potato Crust Method
Because the crust is pre-baked before filling, causing the sweet potatoes to shrink, it’s important to overlap them a good bit and to be sure the diameter of the slices are large enough to stand above the edge of your quiche pan.
I’ve practiced several times now and believe I’ve found the right combination of slice thickness (1/8-inch), diameter (1-inch larger than the height of the pan), and spacing (overlap at least half of each slice).
Using a mandolin set at 1/8-inch thickness makes the slicing a breeze, but you can certainly cut the sweet potatoes by hand.
I found one large sweet potato will do the trick, but buy two just in case. The crust is baked at 375 degrees F. for 20 minutes before adding the fillings.
For the Veggie Quiche Filling
For this Veggie & Pesto Quiche I chose steamed broccoli, asparagus, and zucchini for my veggies, Basil Pesto, and feta and parmesan cheese.
The custard consists of 6 large eggs, 1 cup of heavy cream, salt, pepper and nutmeg.
Place the quiche on a baking sheet then bake a 350 degrees F. for 35-40 minutes, until the center is just firm to the touch.
Allow to cool slightly before slicing.
The result is a perfectly cooked sweet potato crust, with a delicious savory veggie filling.
The feta cheese and basil pesto really bring wonderful flavors to this dish and the ratio of custard to filling is perfect.
Not too ‘eggy’ as my husband would say.
Sweet Potato Crust Veggie & Pesto Quiche is easily one of my new favorite quiches.
All my best,
Sweet Potato Crust Veggie & Pesto Quiche
- 1-2 large sweet potatoes, peeled sliced 1/8-inch thick
- 2 1/2 cups steamed veggies (such as broccoli, zucchini, asparagus, yellow squash)
- 1/4 cup basil pesto recipe link in post
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded parmesan cheese
- 6 large eggs
- 1 cup heavy cream or half & half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- Preheat oven to 375° F. Peel and slice sweet potato(s) into 1/8-inch slices. Spray pie plate or quiche pan with cooking spray, then line with sweet potato slices. Slices should be 1-inch taller than sides of pie plate and should be overlapped by half. Place pie plate on a baking sheet and bake for 20 minutes.
- Meanwhile, steam veggies and prepare pesto, reserve. In a mixing bowl, beat eggs with cream, salt, pepper and nutmeg.
- Remove prebaked sweet potato crust from oven. Lower oven temperature to 350° F. Arrange veggies in crust. Sprinkle with pesto and cheeses. Slowly pour custard over filling. Bake for 35-40 minutes, until center is set and just firm to the touch. Allow to cool for 10 minutes before slicing. Delicious served warm or at room temperature.
Previous versions of sweet potato crust quiches. All delicious, but you’ll notice the crust is a bit wimpy. This is where using thicker and larger diameter sweet potato slices comes into play. Go big!