This sweet potato crust quiche, loaded up with spicy sausage, caramelized onions, kale, and goat cheese, is a great twist on regular quiche. You won’t even miss the pastry.
What’s this? A savoury recipe? Don’t worry, I swear you’re in the right kitchen. This week I thought we’d shake things up a little. I’m sharing one of my favourite ways to make quiche: with a sweet potato crust!
Quiche isn’t something I make on the regular. I think it can be a bit of a faff to make, so I save it for when I’m feeding a crowd or when I’m having a particularly strong craving. But with Easter coming up soon, I thought you might be looking for something special to serve for brunch if you’re more into eggs than you are pancakes or chocolate.
Or you could make all three. Give the people choice!
When I thought up the idea for an Easter quiche recipe, I knew it had to include some kind of twist. I had the flavours of kale, goat cheese, caramelised onions, and sausage already floating around my head, and they sounded too good to let go. It had to be the crust. That’s when I started Googling sweet potato crust quiches. I needed to know if this was a thing or whether this idea was completely nuts.
I came across a few – the most popular result being a recipe that used layers of thinly sliced sweet potato as the crust. I didn’t want to do that. It felt a bit like a cop out to me. Plus, I had an inkling that if I could nail a decent sweet potato crust recipe, I could use it again and again. Possibly as the base for a sweet pie? The wheels are turning, friends!
How to make a sweet potato crust
This sweet potato crust, although it has a few more steps than slapping down a layer of store-bought butter pastry, is really simple to make. It’s made from whole food ingredients as well, so you know exactly what’s going into your belly at brunch!
Here’s how to make it:
- Shred your sweet potato into a large bowl and dust with one teaspoon of salt. Allow the sweet potato to sit for fifteen minutes to let the moisture wick out of the potato.
- Using your hands or a nut milk bag, wring out all the excess liquid from the sweet potato and place in a dry bowl. This is how we’ll avoid a soggy bottom. The sweet potato needs to be as dry as possible to bake up nice and crisp and support the eggs and milk.
- Once you’ve wrung out your sweet potato, tip in the flour and spices and give it a little toss up to combine. Then add your egg and massage it into the rest of the ingredients with your hands until it forms a ball. This is your sweet potato crust dough.
- Lightly grease your pie dish with olive oil or butter and sprinkle over some fine cornmeal (or uncooked polenta) for extra crunch, then press your sweet potato crust dough into the base of the dish and up the sides.
- Finally, bake it for 20 minutes, or until it looks dry to the touch
and andthe top edges are golden brown.
I used spelt flour for this sweet potato crust quiche, but if you wanted to make it gluten-free, you could substitute the spelt for almond flour.
I love this sweet potato crust! The edges are probably my favourite part. The natural sugars in the sweet potato caramelize as you bake it and the slightly charred, sweet flavour completely complements the rest of the fillings, especially the caramelized onions. You also get an undertone hit of the smoked paprika and garlic which pairs great with the sausage and kale. Topped off with some creamy goat cheese? We’ve got all the elements here, friends. This is a killer quiche.
If you make this sweet potato crust quiche for Easter brunch, don’t forget to take a photo and tag me on Instagram and use the hashtag #naturallysweetkitchen, so I can share your pictures! It makes my day to see these bakes come to life in your kitchen.
Looking for some sweeter brunch ideas?
- Chocolate Raspberry Baked Oatmeal
- Mandarin Orange French Toast Bake
- Almond Pancakes with Spiced Peach Syrup
- Banana Spelt Waffles
Sweet Potato Crust Quiche
This sweet potato crust quiche, loaded up with spicy sausage, caramelized onions, kale, and goat cheese, is a great twist on regular quiche.
Sweet Potato Crust
- 1 tbsp fine cornmeal
- 400 g shredded sweet potato
- 1 ⅛ tsp fine sea salt divided
- 80 g spelt flour or almond flour
- ½ tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 large egg
- 2 medium brown onions sliced
- 2 tsp coconut sugar
- Pinch fine sea salt
- 1 tsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 180 g sausage meat spicy preferred
- 50 g stemmed and sliced cavolo nero kale about 4 stalks
- 6 large eggs
- 150 ml milk
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 25 g goat cheese
Sweet Potato Crust
- Preheat the oven to 200ºC (390ºF) and lightly grease a 9-inch pie dish with olive oil. Dust the plate with the cornmeal and set aside.
- Toss together the shredded sweet potato and 1 teaspoon of the salt in a large bowl. Set aside for 15 minutes to allow the moisture to wick out of the sweet potato.
- Wring out all of the liquid from the sweet potato using your hands or a nut milk bag. Place the potato back in the bowl and loosely separate the shreds.
- Add the flour, pepper, remaining ⅛ teaspoon of salt, paprika, garlic powder, and oregano to the bowl and mix into the sweet potato with a fork. Crack in the egg and use your hands to scrunch the egg into the potato mixture until fully combined. The mixture should hold together in a ball.
- Place the crust dough in the prepared pie plate and gently press the dough into the plate, making sure to spread it evenly across the bottom and up the sides.
- Bake the crust for 18-20 minutes. It should look dry to the touch and the top edges of the crust should be golden brown. Remove the crust from the oven and allow to cool while you make the quiche elements.
- Add the sliced onions to a large, dry skillet over low heat and allow to cook down for 25-30 minutes, tossing occasionally. They should be quite browned, but not burned.
- Add the coconut sugar, salt, and olive oil to the onions and toss to coat. Allow to cook for another 10 minutes, or until they reach a nice jammy consistency. Remove from the pan and set aside.
- Turn down the oven to 180ºC (350ºF).
- Heat a large skillet over medium heat and add the olive oil and sausage meat. Break up and cook the sausage for 10-12 minutes, or until nicely browned and cooked through. Remove from the skillet and set aside.
- Add the kale to the hot skillet and toss frequently for about 1 minute, or until slightly wilted down. Remove from the pan and set aside.
- Crack the eggs into a large bowl and whisk together. Pour in the milk and add the salt and pepper. Whisk to combine well.
- Grab your cooled sweet potato crust and layer half of each of the sausage, onion, and kale on the crust base then repeat with the other halves.
- Pour over the egg and milk mixture and top with crumbles of the goat cheese.
- Cover loosely with foil and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, or until the egg has completely set. Remove from the oven and leave to cool for 15 minutes before serving.
- For a gluten-free crust, substitute almond flour for the spelt flour.
- The crust can be prepared up to 1 day in advance. Be sure to cover with a layer of foil to protect it overnight.
- This quiche is best served the day it is made, but it will keep covered in the refrigerator for up to 3 days. If it cannot be consumed in 3 days time, it’s best to freeze the leftovers.