Home • Gluten-Free Breakfast
Published: May 13, 2024
This goat cheese leek quiche is made with a 3-INGREDIENT shredded sweet potato crust!
It's naturally gluten-free and sure to please a crowd—a winning combination that's perfect for your next holiday brunch.
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Erin’s Recipe Rundown
Texture:Creamy, egg custard filling with a slightly crisp shredded sweet potato crust.
Taste:The combination of leeks, goat cheese and sweet potatoes is truly divine!
Ease:While I do love this classic gluten-free quiche lorraine, I’d say this quiche is much easier to make. No rolling or shaping pie dough required!
Top Tip:Be sure to squeeze as much excess moisture out of the shredded sweet potatoes as you can when making the crust.
Would I make these again? Definitely! This is such a fun and delicious naturally gluten-free dish to make for all kinds of gatherings. I especially love it for brunch, holidays and baby showers!
xoxo erin
Featured Comment
From Natalie: I” LOVE this recipe. It is my go to for GF guests at our Bed & Breakfast. I switch up the veggies sometimes, depending on what I have in the fridge/garden, Regardless, it always turns out amazing! Thank you!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients for the Sweet Potato Crust
- How to Make Sweet Potato Crust
- Make the Filling
- Storage/Freezing Instructions
- How do you make sweet potato crust crispy?
- Can I make this sweet potato crust quiche dairy-free?
- How do I prevent the edges of the crust from burning?
- More Naturally Gluten-Free Brunch Recipes
- Sweet Potato Crusted Quiche (with Goat Cheese and Leeks!) Recipe
If you’re looking for a naturally gluten-free dish to make for a special brunch, try this sweet potato crust quiche!
It’s made with simple ingredients and is always a crowd pleaser! I love making it for brunch, but it’s one of those dishes that’s delicious for breakfast, lunch or dinner!
Ingredients for the Sweet Potato Crust
Here are a few notes on the ingredients to make this quiche. Jump to the recipe for the full measurements.
- Sweet potatoes: You can use any kind of sweet potato you like for this sweet potato quiche. You also might like this recipe for simpleroasted sweet potatoes.
- Cream: You can substitute this with full-fat coconut milk to make this quiche dairy-free!
- Goat Cheese: I love the creaminess the goat cheese adds to this quiche. This recipe is very versatile so feel free to use any kind of cheese you like.
- Leeks: Be sure to thoroughly wash and thinly slice your leeks for the best results. I like to place the sliced leeks into a bowl of water and swish them around to remove the dirt and grime.
How to Make Sweet Potato Crust
Here’s an overview of how to make this sweet potato crust quiche. Full printable instructions are in the recipe card below.
- Make the crust: Peel and grate a sweet potato then squeeze out any excess moisture. Mix it with egg and seasoning then press it into a lined springform pan. Bake the crust then cool.
- Make the filling: Saute the leeks until they’re soft. Whisk together the eggs, cream (or coconut milk), and salt/pepper. Then stir in the cooled leeks and goat cheese.
- Bake the quiche: Pour the filling into the crust and bake!
Tip: Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
Make the Filling
Storage/Freezing Instructions
- Storage– Keep any leftover sweet potato crust quiche in the refrigerator for 3 to 4 days. Store slices in an airtight container or cover with foil if using a regular cake pan.
- Reheating– Reheat by the slice in the microwave at half power until warmed through. Or, heat in the oven at 350 degrees F for about 15 minutes.
- Freezing– Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of foil. To reheat, remove the plastic wrap and foil, then bake the frozen quiche for 20-30 minutes at 350F, or until warmed through. Cover the quiche with foil halfway through baking if needed to prevent the crust from browning too fast.
How do you make sweet potato crust crispy?
You can make sweet potato crust crispier by brushing it with olive oil and baking it for a few extra minutes to get a crispy exterior.
Can I make this sweet potato crust quiche dairy-free?
Yes! This quiche turns out delicious made dairy-free. Substitute the butter with your favorite vegan butter. You can also use full-fat coconut milk in place of the heavy cream and omit the goat cheese.
How do I prevent the edges of the crust from burning?
If you notice the edges of the sweet potato crust getting too brown while the filling bakes, place a piece of tin foil lightly on top of the quiche as a shield so it can continue to cook through, but the edges won’t brown too much.
More Naturally Gluten-Free Brunch Recipes
- Sausage Hashbrown Breakfast Casserole
- Banana Egg Oat Pancakes
- Buckwheat Crepes
- Oat Flour Waffles
4.96 from 21 votes
Sweet Potato Crusted Quiche (with Goat Cheese and Leeks!)
Author Erin Collins
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings 6 servings
This goat cheese leek quiche is made with a 3-INGREDIENT shredded sweet potato crust!
It's naturally gluten-free and sure to please a crowd—a winning combination that's perfect for your next holiday brunch.
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Ingredients
For the Crust:
- 2 large sweet potatoes about 2lbs, peeled and grated on a large-holed box grater
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- pinch crushed red pepper flakes
- 1 large egg
For the Filling:
- 1 leek white and green parts washed and thinly sliced
- 2 tablespoons butter
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup full-fat coconut milk or heavy cream
- 3 ounces goat cheese crumbed
Instructions
For the Sweet Potato Crust:
Preheat oven to 450 degrees F.
Grease the bottom and side of a 9-inch springform pan with cooking spray. Cut parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan (one circle and one long rectangle). Line the pan with the parchment, then spray the parchment with more cooking spray. You can also just use a standard 9-inch pie pan and serve it right out of the pan (so you can skip the parchment step). The springform pan just makes a more dramatic presentation.
Place the grated sweet potatoes in a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out any moisture.
In a medium bowl, whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Add the squeezed sweet potatoes and mix to totally combine.
Press the sweet potato mixture into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
For the Filling:
Turn oven down to 350 degrees F.
Meanwhile, heat the butter over medium high heat. Add the leeks, along with a pinch of salt and pepper and cook until softened, about 6-8 minutes. Let cool slightly before adding to the egg mixture.
For the egg mixture, whisk together the eggs, salt, pepper, and coconut milk or cream until totally smooth. Add the cooled leeks and 1/2 the goat cheese. Stir to combine. Pour the filling into the prepared crust. Sprinkle the rest of the goat cheese on top.
Bake 30 minutes, until the center is mostly set. Allow to rest 20 minutes before serving. Serve at room temperature. Enjoy!
Notes
Be sure to squeeze any excess moisture out of the grated sweet potato before mixing it with the other crust ingredients.
- Storage– Keep any leftover sweet potato crust quiche in the refrigerator for 3 to 4 days. Store slices in an airtight container or cover with foil if using a regular cake pan.
- Reheating– Reheat by the slice in the microwave at half power until warmed through. Or, heat in the oven at 350 degrees F for about 15 minutes.
- Freezing– Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of foil. To reheat, remove the plastic wrap and foil, then bake the frozen quiche for 20-30 minutes at 350F, or until warmed through. Cover the quiche with foil halfway through baking if needed to prevent the crust from browning too fast.
Nutrition
Calories: 243kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 264mg | Sodium: 1193mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7065IU | Vitamin C: 2.8mg | Calcium: 87mg | Iron: 2.4mg
This post was originally published in December 2015. It was updated with new photos and step-by-step instructions in July 2020.
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Categories: Eggs, Gluten Free, Gluten-Free Breakfast, Grain-Free, Nut-Free, Refined-Sugar-Free, Soy-Free
Hi, I'm Erin!
BS Food Science,
MSNutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!
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Comments
Great recipe, but too much egg mixture which leaked everywhere and also drowned the leeks and goats cheese. I would put 4 eggs max for the mixture and 1 for the crust.Reply
Hi Erin,I make this recipe ALL the time, and it’s DELICIOUS.
I want to try to cook more with local and in season ingredients, so I was wondering, any chance one could substitute shredded butternut squash in the crust?Thanks 🙂
Nat
Reply
Yes I think that would work great! I’m so glad you like the recipe 🙂
Reply
Can you use mashed sweet potato’s for the crust?
Reply
That won’t work unfortunately!
Reply
