Description
This Sweet Potato Crusted Quiche with Goat Cheese and Leeks combines a naturally gluten-free, crispy shredded sweet potato crust with a rich, creamy filling of eggs, leeks, and tangy goat cheese. Perfect for holiday brunch or a satisfying breakfast, this quiche offers a flavorful twist on traditional pies with wholesome ingredients and a delightful texture.
Ingredients
Scale
Sweet Potato 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
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 (crumbled)
Instructions
- Prepare the Sweet Potato Crust: Peel and grate the sweet potatoes using a large-holed box grater. Place the grated sweet potatoes in a clean towel and squeeze out as much moisture as possible. In a bowl, combine the grated sweet potatoes with kosher salt, pepper, crushed red pepper flakes, and one large beaten egg. Mix thoroughly to make the crust mixture.
- Preheat and Prepare Crust in Pan: Preheat your oven to 375°F (190°C). Press the sweet potato mixture evenly into the bottom and up the sides of a greased 9-inch pie dish or tart pan to form a crust. Bake the crust for about 20-25 minutes until it starts to firm up and edges get slightly browned.
- Sauté the Leeks: While the crust bakes, slice the leek thinly and wash thoroughly to remove grit. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until soft and fragrant but not browned. Set aside to cool slightly.
- Prepare the Egg Filling: In a large mixing bowl, whisk together 8 large eggs, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 cup full-fat coconut milk or heavy cream until combined. Fold in the sautéed leeks and crumbled goat cheese.
- Assemble and Bake Quiche: Once the sweet potato crust is partially baked, pour the egg and leek mixture into the crust, spreading evenly. Return the quiche to the oven and bake for an additional 30-35 minutes at 375°F (190°C) until the filling is set and the top is slightly golden.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes before slicing. This helps the quiche set further and makes slicing easier. Serve warm or at room temperature.
Notes
- This goat cheese leek quiche features a simple 3-ingredient shredded sweet potato crust, making it naturally gluten-free.
- The crust can be made ahead and par-baked to save time on the day you want to serve.
- Use full-fat coconut milk or heavy cream to ensure a creamy and rich filling.
- Adjust crushed red pepper flakes based on your preferred spice level.
- This quiche is ideal for holiday brunches, potlucks, or special breakfasts.
Nutrition
- Serving Size: 1 serving
- Calories: 243 kcal
- Sugar: 2 g
- Sodium: 1193 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 264 mg
