Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

I absolutely love the way this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe turns out every time. The sweet potato adds a beautiful, naturally gluten-free crust that’s crisp on the outside and tender inside—a perfect base to hold those rich, creamy eggs and tangy goat cheese. When I first tried this recipe, I was amazed at how the sweetness from the potatoes balances so nicely with the savory leeks and the zing of goat cheese, making it an unforgettable brunch or light dinner option.

You’ll find that this quiche works exceptionally well for gatherings, especially during holiday brunches or weekend breakfasts when you want something a little elevated but still approachable. Plus, it’s easy to make ahead and holds up well if you need to prep in advance. I’m excited to share all my tips with you so you can nail this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe in your kitchen too.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create each layer of flavor and texture in this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe. I always recommend choosing fresh leeks and good-quality goat cheese for the best results.

• Sweet potatoes: Choose firm, fresh potatoes; peeling and grating yourself gives the best texture for the crust.
• Kosher salt: Key for seasoning both the crust and custard properly without overpowering the dish.
• Pepper: Freshly cracked is ideal for lively flavor.
• Crushed red pepper flakes: Just a pinch adds subtle heat that wakes up the dish.
• Egg: Combines with the sweet potatoes and helps bind the crust together perfectly.
• Leek: Use both white and light green parts, thinly sliced and well-washed to remove grit.
• Butter: For sautéing leeks — adds richness and depth.
• Eggs: The base of the quiche custard, lending creaminess and structure.
• Full-fat coconut milk or heavy cream: Makes the custard luxuriously smooth and tender.
• Goat cheese: Crumbled goat cheese provides tang and creaminess that pairs wonderfully with the leeks and sweet potato crust.

Variations

I love how flexible this Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe is—you can easily customize it to your taste or dietary needs. Over time, I’ve tried some fun variations that added new dimensions without straying too far from the original’s charm.

• Vegetable swaps: I’ve swapped the leeks for sautéed spinach or mushrooms for an earthier twist, which my family loved.
• Dairy options: You can use heavy cream, half-and-half, or coconut milk as I’ve done, depending on what you have and your preference.
• Cheese variations: Feta makes a great alternative to goat cheese if you want something a bit milder but still tangy.
• Spice it up: Adding fresh herbs like thyme or rosemary gives an aromatic lift, especially in colder months.

How to Make Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

Step 1: Prepare the Sweet Potato Crust

Start by peeling two large sweet potatoes and grating them on the largest holes of your box grater — this gives you the perfect texture for the crust. Toss the grated sweet potato with kosher salt, pepper, and a pinch of crushed red pepper flakes to season evenly. Then, combine with one large egg—this helps bind everything together. To form the crust, press the sweet potato mixture into the bottom and slightly up the sides of a greased 9-inch pie dish, making sure it’s even. This step sets the foundation for a quiche that is crispy yet tender. Don’t skip pressing firmly, or it won’t hold up well during baking.

Step 2: Bake the Crust

Pop the sweet potato crust into a preheated 400°F oven for about 20 minutes. You’ll want to see edges start crisping and the sweet potato slightly golden. This prebake ensures your crust won’t be soggy once the custard is added. If you spot any watery spots, gently blot with a paper towel before adding the filling.

Step 3: Sauté the Leeks

While the crust is baking, melt two tablespoons of butter in a skillet over medium heat. Add the thinly sliced white and green parts of one leek and cook gently until soft and fragrant, about 5-7 minutes. I learned that cooking the leeks low and slow avoids bitterness and brings out their natural sweetness — perfect for this quiche.

Step 4: Prepare the Custard Filling

In a large bowl, whisk eight large eggs with half a teaspoon each of kosher salt and pepper, and add ¼ cup of full-fat coconut milk or heavy cream. Mixing it well creates a silky custard that will bake into a tender and moist filling. Then fold in the sautéed leeks and crumbled goat cheese, gently mixing to distribute evenly without breaking up the cheese too much.

Step 5: Assemble and Bake

Pour the custard mixture carefully over the pre-baked sweet potato crust and spread it out evenly. Return the quiche to the oven, reducing the temperature to 350°F, and bake for 35-40 minutes, or until the custard sets and the top is lightly golden. A quick jiggle test will tell you if it’s done—the center should be just set but not wobbly. Let it cool for about 10-15 minutes before slicing to help it firm up.

How to Serve Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe

Garnishes

I love to sprinkle fresh thyme leaves or chopped chives on top before serving—it adds a fresh, herby brightness that complements the creamy filling. A small drizzle of balsamic glaze can add a subtle sweet tang if you’re feeling fancy.

Side Dishes

My go-to sides are a crisp green salad with lemon vinaigrette and some roasted cherry tomatoes for color and acidity. Sometimes, I also serve it with a side of lightly sautéed greens like kale or Swiss chard to make it a truly satisfying meal.

Creative Ways to Present

For special occasions, I like to bake individual mini quiches in a muffin tin using the same sweet potato crust—guests love them as petite, handheld bites. Another fun idea is layering roasted vegetables atop the quiche before serving for a colorful, rustic look that wows at brunch parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. The crust holds up well, but I always recommend reheating gently to keep it from drying out.

Freezing

Freezing quiche is a lifesaver for busy weeks. I slice it first, then wrap individual pieces in plastic wrap and foil before freezing. It can keep well for up to 2 months, and thawing overnight in the fridge works best for even reheating.

Reheating

I recommend reheating slices in a 350°F oven for about 10-15 minutes or until warmed through. This helps maintain the crust’s crispness and preserves that lovely custard texture—microwaving tends to make it soggy.

FAQs

Final Thoughts

This Sweet Potato Crusted Quiche with Goat Cheese and Leeks Recipe is truly one of those special dishes that feels both comforting and a little fancy all at once. I love how approachable it is—you don’t need to be a pro to get it right, and it always gets rave reviews from whoever I serve it to. If you’re looking for a delicious way to make quiche a little more exciting and naturally gluten-free, give this recipe a try. I promise, you and your kitchen guests will be delighted!

Print