Sweet Potato Crust Quiche

breakfast recipes Mar 19, 2022

Quiche is just one of those things that brings me back to my childhood. Yes, this might be a somewhat odd childhood favorite, but I have memories of my mom serving up cheesy slices for brunch on holidays and special occasions.

This year, instead of celebrating Easter with my family in Houston as planned, my boyfriend, Sam, and I spent the holiday quarantined in Austin. And though it wasn’t a typical Thompson-family celebration, we did our best to make the day special however we could. And that most often comes in the form of a celebratory meal, of course!

I hate to say I rarely make a big brunch or breakfast spread, so this was the perfect opportunity to get creative and try something new. And quiche just seemed appropriate for an at-home Easter meal to make me feel like I was right there with my family even from states away.

In typical Goodness With G fashion, I took one of my favorite dishes and found a few simple ways to make it a bit more nutritious. While I’m NOT opposed to a good ol’ real deal quiche on occasion, this lightened up version is one to be enjoyed any day.

Sweet potatoes are not only one of my all-time favorite foods, but they also hold up perfectly as a healthy crust in this quiche. It’s the perfect swap for those looking to go gluten free or simply bring an additional punch of nutrition.

Sweet potatoes are filled with many essential vitamins and minerals, promote healthy digestion and might even boost eye, brain and immune system function.

Pre-baking the crust prior to adding your filling allows the crust to cook and crisp slightly so it can hold up when sliced. NOTE – this step can be taken the day before if you want to prep a bit ahead of time.

If you do so, just stick the crust in the fridge after you pre-bake and cool, and then add the filling for the second bake the next day (or whenever you’re ready to eat).

As for the filling of this quiche, I loaded it up with some of my personal favorites, but the sky’s the limit for what you can choose to include! Mushrooms, spinach and sun dried tomatoes bring a great combo of flavors and texture. Plus, they provide a variety of phytonutrients, which you know I’m all about.

When it comes to the cheese portion of this recipe, know that it’s completely optional! The first time I made this quiche, I actually omitted the cheese in the filling and topped half with cheddar for Sam, while leaving half without for me. If you’re curious as to why, read more about Why I Ditched Diary on the blog.

My second attempt at this quiche (it was so good I had to remake), I included Daiya Cheddar Style Shreds for a dairy-free version. And the same goes for the milk – you can easily swap for a bit of unsweetened nut or oat milk in the filling as well. It’s completely up to you!

When everything’s all nice and cooked up, serve with some fresh basil and any additional toppings of your choice – avocado, hot sauce and salsa are all great options.

Regardless of the day or event, this quiche will most certainly be making a reappearance in my kitchen. Save this recipe for your next at-home brunch spread, holiday or just because  .



 YIELDS6 Servings
Sweet Potato Crust
  •  1  large (or 2 medium) sweet potatoes
  •  1 tbsp avocado or olive oil
  •  pinch of salt and pepper
  •  6  eggs
  •  1  small onion, diced
  •  1 ½ cups shiitake mushrooms, sliced
  •  â…” cup sundried tomatoes, drained, dried and diced
  •  2  generous handfuls of spinach
  •  3  garlic cloves, minced
  •  2 tbsp milk (can sub for unsweetened dairy free)
  •  1 cup shredded cheddar cheese (can sub for dairy free or omit if desired)
  •  1 tsp salt
  •  1 tsp black pepper
  •  4 tbsp avocado or olive oil
  •  fresh basil for topping


Preheat oven to 375 degrees. Peel sweet potatoes, and cut into thin rings (about 1/4 inch) using a sharp knife or mandolin if you have one.
Spray a 9-inch pie dish with nonstick cooking spray (I used avocado oil spray). Layer sweet potato rounds along the bottom of the dish, moderately overlapping.

For the sides, cut sweet potato rounds into halves, and layer along the side of the dish.

Cover sweet potatoes with oil and a pinch of salt and pepper.

Bake for 25-30 minutes, until sweet potatoes are soft and beginning to brown.

*Baking time will vary depending on the thickness of your sweet potatoes*

Add 2 tbsp oil and mushrooms to a sauté pan over medium heat. Cook until soft, about 4 minutes. Set aside.
Add remaining 2 tbsp of oil and onion to a sauté pan over medium heat for several minutes, until onion softens. Add garlic, roasted red peppers and spinach, and cook until spinach is wilted.
To a mixing bowl, add the eggs and whisk. Add milk, cooked veggies and half of the shredded cheese (if using). Mix together.
Pour mixture on top of sweet potato crust, and top with remaining 1/2 cup cheese (if using).

Return to the oven for about 30 minutes, until the eggs are set and cheese is melted.

Allow to cool for a few minutes before serving. Top with fresh basil.


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