Sun Dried Tomato & Sweet Potato Crust Quiche – chopped sun dried tomato, crumbled goats cheese, garlic and sautéed spinach over a simple bed of sliced sweet potatoes | Grain Free + Gluten Free + Low Carb
To anyone who isn’t yet sold on the whole sweet potato crust quiche thing – here me out!
I’ve been seeing potato crusted quiches for awhile now and my first thought every time it popped up as I scrolled through Pinterest or flipped through a magazine was, ‘But why?!‘
Well. Having finally tried it I now totally get it.
- First of all it’s absolutely delicious. The thin sweet potato rounds practically melt in your mouth and the slightly sweet + savoury combo in quiche is incredibly moreish.
- It’s a million times easier and faster than making a traditional flaky pie crust. There are times when you’ve got the time and energy to cut in cold pieces of butter, roll out the dough and put it all together in a true Julia Childs type fashion. And then there are times when you just want to EAT. Even if you don’t own a mandoline slicer (<–affiliate link) to slice your potatoes, the over all crust prep + clean up time is next to nothing.
- It’s healthier! The crust is 100% veg full of vitamins, minerals and fibre – just pure delicious goodness.
So let’s get to it!
How to Make: Sun Dried Tomato and Sweet Potato Crust Quiche
First things first you’ll want to prep your veggie crust. Using a mandoline slicer to slice your sweet potato into thin rounds will make speed this process right up but you can also do this using just a regular kitchen knife. After your sweet potatoes have been sliced all you need to do is layer them all across the bottom and sides of your pie plate. Make sure to overlap the sweet potato rounds because they will shrink significantly while they bake. After arranging them in your pie dish sprinkle a little salt and pepper across the top and then place in the oven to pre bake for 20 minutes to soften. While the sweet potato is baking you can start prepping your filling.
I’ve been having a real moment with sun dried tomatoes lately. I’m completely obsessed with putting it into anything and everything so this quiche was a no brainer. Once I decided on sun dried tomatoes everything else kind of just fell into place.
Start off by quickly sautéing your minced garlic in a little olive oil. Once that becomes fragrant add some spinach to the pan and watch as your mountain of greens wilts away into little spinach/garlic clumps. Remove the pan from the heat and let cool slightly as you start prepping the egg mixture.
In a medium sized bowl whisk together your eggs and milk. Once your eggs and milk are well mixed stir in your chopped tomatoes, nearly all the goats cheese, and spinach along with a little more salt and pepper. When you’re ready to bake gently pour the egg mixture over the top of the sweet potato crust, add the remaining goats cheese and parmesan and then place bake in the oven to bake until set.
All together this process takes about an hour from start to finish with most of that time spent waiting for it to cook.
The type of milk you choose is up to you – the higher the fat content the creamier your quiche. That being said I have made this with skim milk and didn’t feel like I was missing out.
While I’m a total goats cheese freak – can’t get enough of its creamy, tanginess I know that it’s not exactly everyones cup of tea. Feel free to swap out the goats cheese with feta if that’s more up your alley or available to you.
Hopefully I’ve convinced you on the sweet potato crust quiche thing – it’s so worth trying out if your on the fence!
Don’t forget to #asaucykitchen on instagram if you try this Sun Dried Tomato and Sweet Potato Crust Quiche! We love seeing what you make! You can also post your pictures to my facebook page!
Sun Dried Tomato & Sweet Potato Crust Quiche - chopped sun dried tomato, crumbled goats cheese, garlic and sautéed spinach over a simple bed of sliced sweet potatoes | Grain Free + Gluten Free + Low Carb
- 2 medium sized or 3 small sweet potatoes, washed
- 1/2 teaspoon salt & pepper, each
- 1 tablespoons | 15 ml extra virgin olive oil
- 2 cloves | about 1 teaspoon garlic, minced
- 4 packed cups | 6 oz fresh spinach
- 4 large eggs
- 1 cup | 240 ml milk (any type)
- 1/2 cup | 55 grams sun-dried tomatoes, chopped (packed in oil but blotted dry)
- 4 oz goats cheese, crumbled
- 2 tablespoons | 10 grams parmesan, grated
Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
Thinly slice the sweet potatoes into little round discs. Ideally you'll want to do this with a mandolin for quick and even slices but you can do this with a sharp knife as well.
Layer the sweet potato slices across the bottom and sides of the pie plate. The sweet potato will shrink after cooked so make sure to layer and overlap so the bottom and sides are completely covered. Sprinkle a little salt and pepper over the sweet potato and then place in the oven to bake for 20 minutes. After removing the sweet potato crust from the oven turn up the heat to 375°F/190°C.
Heat the olive oil and garlic in a medium sized pan on a medium-low heat. Add the spinach and stir, cooking until wilted.
In a medium sized mixing bowl whisk together the eggs and milk. Stir in the spinach, garlic, sun-dried tomatoes and half the goats cheese and salt and pepper. Set aside until the sweet potato crust is ready.
When you're ready to bake, pour the egg mixture onto the sweet potato crust. Scatter the remaining goats cheese and parmesan over the top and then bake for 30-35 minutes and the egg mixture is set.
Let cool slightly for about 5 minutes before slicing and serving.
Keep in mind when choosing your milk that higher fat milk will make for creamier quiches.
Feel free to use feta cheese in place of the goats cheese if that's more your thing.