Sweet Potato Crust Quiche

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche

Serves: 6

Ingredients

Sweet Crust

  • 2 large sweet potatoes, boiled  
  • Olive oil, for greasing
  • Salt, to taste

Quiche Filling

  • 6 large eggs
  • ½ cup ricotta cheese
  • ½ cup shredded cheddar mozzarella mixed cheese 
  • ¼ cup spring onions, diced, plus extra for garnish
  • 4 slices of bacon, cooked and chopped
  • Salt and pepper to taste 

Method

  1. Preheat the oven to 425°F (220°C).
  2. Grease the baking pan with oil. 
  3. Add the cooked potatoes and press into an even crust covering the base and sides of the pan.
  4. Brush with oil and season with salt.
  5. Bake for 20–25 minutes, or until the crust begins to brown and crisp.
  6. Once done, let it cool down a little bit. 
  7. In a large bowl, whisk together the eggs, ricotta cheese, cheese, green onion and chopped bacon until well combined.
  8. Pour the egg mixture into the baked potato crust and sprinkle with additional cheese if desired. 
  9. Bake for 40–45 minutes, or until the center is set and cooked. 
  10. Let the quiche cool for 5–10 minutes before removing the springform pan.
  11. Garnish with extra bacon and chopped green onions. 
  12. Slice and serve!

 

Meal-prep tips

This recipe is excellent for meal prep.

After baking: Allow the quiche to cool slightly. Cut into 6 portions.

Store portions individually in airtight containers.

Refrigerate portions you will eat within the next few days.

Freeze the remaining portions if you won't eat them within the recommended fridge period.

For lunches, you can add a side salad or steamed vegetables when serving.

Freezer safe? Yes this quiche can be frozen.

Allow it to cool completely before freezing. Wrap individual portions well or place them in airtight freezer-safe containers.

Freezer: approximately 2–3 months for best quality.

The sweet potato crust may become slightly softer after thawing, but the quiche should freeze reasonably well.

Reheating: From refrigerated: microwave until piping hot throughout, or reheat in an oven/air fryer for better texture.

From frozen: ideally thaw overnight in the refrigerator, then reheat thoroughly.

For a crispier sweet-potato crust, reheating in an air fryer or oven is preferable to microwaving.

Macros per serve

Calories 330 kcal

Protein 19g

Carbohydrates 22g

Fat 18g

Fibre 3g

Sugars 7g

Health benefits

 Sweet potato provides complex carbohydrate, fibre, potassium and carotenoids, particularly in orange-fleshed varieties.

The fibre can contribute to fullness and digestive health, while the carbohydrate provides energy. Orange sweet potatoes are particularly rich in beta-carotene, which the body can convert to vitamin A.

Using sweet potato as the crust also eliminates the need for a traditional pastry crust, reducing the amount of refined flour and butter typically used in quiche pastry.

Eggs provide high-quality complete protein containing all essential amino acids. They also provide choline, vitamin B12, selenium and other micronutrients. The protein is particularly useful for supporting muscle maintenance and satiety.

Ricotta contributes protein and calcium while giving the filling a softer, creamy texture. It also helps increase the protein content without needing a large amount of additional cheese. The cheese provides protein and calcium and adds flavour and richness.  

Bacon contributes protein and flavour, but it is also relatively high in saturated fat and sodium.

Spring onion adds flavour, vitamin C, vitamin K and plant compounds while contributing very few calories.

Back to blog