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.
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Goat Cheese Quiche with Sweet Potato Crust
Description
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
Mention @farmgirlgourmet or tag #farmgirlgourmet!
Recipe By:
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.
I really love this recipe and hope you will too!
I don’t have goat cheese, would sharp cheddar still be good??
I think using a sharp would be fine. Just make sure it’s not an oily cheese or it could be a little on the greasy side. Let me know how it turns out.
I made this tonight and it was wonderful! I used chives, vegan sour cream (I can’t do cow dairy) and a grated goat gouda. It was really stellar.
I just found this recipe on Pinterest and it looks and sounds devine! I always cook on Sunday’s for the week, how well do you think this will hold up if I bake it on Sunday and eat throughout the week for breakfast or take it for lunch?
Thanks
How do you keep the crust from not falling down? I followed instructions and just pulled it out of the oven and the sides fell inward. It could be my oven or pan maybe? Just wondering if you have any tips for next time? Thanks! Even though it’s not pretty it still tastes delicious!
This looks great! Do you think this crust would work for a sweet pie?
..Maybe a sweet potato pie? Too many sweet potatoes?
I’m making this now. Chances are you won’t see this comment in 12 min (ha!), but when you say “rotate the pan” are we talking a 180 degree turn? 90 degree turn? Just curious.
Just a 180 so it cooks evenly. Sometimes the front of the oven can be cooler than the back. Hope you love it.
Great recipe! One question, do you think this would hold up ok if you make it the day before?
I think the crust may get soft if you premade this ahead. I recall it was much softer the second day, although still delicious. Let me know if you try it.
The sweet potato crust is just perfection, especially when paired with the goat cheese in the quiche itself.
Yum that crust looks amazing and I love love love goat cheese
What an incredibly brilliant recipe! Must make!!
Love love LOVE that sweet potato crust! Such an incredible idea!! 🙂
Here I am, breakfast-less, making my meal plan for the week….and I KNEW you would have something I could put on it that everyone in my house would totally love. Nom!
You’re too sweet Adryon. Xo darlin.
Um, this is mouthwatering! That crust!!! Gimme!!
OMG this is perfect for gluten free quiche! what an amazing idea.. and thanks for sharing, I came here immediately when I saw it on Food Fetish Friday
Glad you like it!! Enjoy! It tastes far better than it looks. 😉
OhMyGoodness, look at that fabulous crust! And filled with eggs and goat cheese…I want!!
Oh my word, that crust in amazing!! You little genius….
this recipe gives me a world of ideas
There are so many things I love about this I don’t even know where to start … <3
That is one glorious quiche!
What a unique and gorgeous way to celebrate pi day! I just love the thought of a sweet potato crust. Thank you so much for sharing this with us!
Looks nummmmmm-meeee. AND the added plus, being lactose intolerant I can have goat cheese!
MMmm. I love a good quiche. I also love that you used your springform pan. Brilliant!
I adore this quiche from the pretty sweet potato crust to the goat cheese, totally yummy!
That sweet potato crust looks so delicious! What a brilliant idea. 🙂
Oh my! I LOVE that sweet potato crust! You rock!
This looks fantastic! That crust is a head-turner, Heather!
YUUUUM! This looks mega-fantastic!
I took a couple of international courses in Argentina as part of graduate school and they served these lovely quiche-type dishes that were a similar shade of orange on the bottom. Most of the people in my class thought I was eating a big chunk of cheese! They were surprised to learn it was pumpkin. So this dish of yours really reminds me of that Argentinian dish. I love the idea of using sweet potatoes instead. Delicious!
I love the looks of this sweet potato crust. And then you had to go and add goat cheese too. Drooling over here!
The crust is incredible! Could munch on it alone! Love this recipe Heather! My Savory Southern Tomato Pie is live for #PiDay! Looking forward to the party!
http://30aeats.com/recipes/savory-southern-tomato-pie-for-pi-day-virtual-potluck-giveaway/