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This Goat Cheese Quiche with Sweet Potato Crust is a show stopper in looks and does not disappoint in the taste department either.
This recipe is a stunner! The colors, the flavor, no matter how you cut it this Goat Cheese Quiche with Sweet Potato Crust is sure to impress for breakfast, brunch, or dinner along side a beautiful side salad and some crusty bread.
The Virtual Potluck team decided that we needed to get our Pi on and also have a giveaway, because we love you….and pi(e). So we all got together and made some pie. See the full list of who made what below. It’s delicious. Promise.
How to make Quiche with a Sweet Potato Crust
This quiche, errr pie, might look tough to make, but the only thing hard about it is standing over the box grater making the hash but you could make this quicker by using a food processor . The rest…easy as pie.
Pro Tip
- Squeeze out the grated sweet potato as much as possible. This will aid in making sure the crust browns well and does not collapse on you. So use your muscles and squeeze!
After you bake the crust for 30 minutes, you let it cool while you whisk the eggs, goat cheese, sour cream and green onions. Super easy. Then you bake it again for an hour and it’s chow bell time my friends.
Goat Cheese Quiche with Sweet Potato Crust
Author: Heather Scholten
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Not only is this Goat Cheese Quiche beautiful, but it’s out of this world delicious!!
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Prep Time 40 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting Time 20 minutes mins
Course Dinner
Cuisine All Cuisines
Servings 10 servings
Ingredients
- 2 pounds sweet potatoes about 2 large, peeled and grated on a large-holed box grater
- 3 tablespoons unsalted butter divided
- 2 teaspoons salt
- 1 teaspoon pepper
- 12 large eggs divided
- 1 ½ cups reduced fat sour cream
- 5 ounces goat cheese
- 5 green onions sliced thin
- ½ teaspoon salt
- ½ teaspoon pepper
- crushed red pepper flakes
Instructions
Preheat oven to 450 degrees F.
Butter the sides and bottom of a 9 inch springform pan with 1 tablespoon of softened butter. 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, pressing into the butter to adhere. Melt remaining 2 tablespoons of butter and brush the side and bottom parchment layers. Set aside.
Add the grated sweet potatoes to a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out excess water over the sink. You may need to do this in stages.
Add the squeezed potatoes to a large bowl. In another small bowl whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Pour over sweet potatoes and toss lightly to coat. Press 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.
Turn oven down to 375 degrees F.
In a large bowl, add 11 eggs, sour cream, goat cheese, green onions, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk well to combine.
Before adding the eggs to the crust, press the sides of the crust carefully to adhere back to the springform pan if they have sagged. Add the egg mixture without overfilling beyond the crust. Bake 30 minutes. Turn heat down to 350 degrees F and bake 30 minutes. Rotate the pan an continue cooking 15 minutes more. The center may still be giggle a little, but will set as it cools. Allow to rest 20 minutes before serving.
Notes
IMPORTANT: Make sure you squeeze out as much water from the grated sweet potato as you can. This will help your crust keep it’s shape and brown evenly.
Nutrition
Calories: 271kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 224mgSodium: 789mgPotassium: 477mgFiber: 3gSugar: 4gVitamin A: 13581IUVitamin C: 4mgCalcium: 132mgIron: 2mg
Keyword savory pie recipes, vegetarian recipes
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Recipe By:
Heather Scholten
Co-Founder at Spiceology | More About Heather...
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
