Why You’ll Love This Recipe
This quiche is the perfect combination of comfort and health. The sweet potato crust adds a naturally sweet and slightly crisp base that pairs beautifully with the savory asparagus and fluffy egg filling. It’s a great make-ahead dish that can be served warm or cold and fits well into gluten-free, vegetarian, and clean-eating diets. Plus, it’s colorful, satisfying, and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoes
olive oil or cooking spray
fresh asparagus
eggs
milk (dairy or non-dairy)
cheese (optional: feta, goat cheese, or cheddar)
salt
pepper
garlic powder
onion powder
Directions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the sweet potatoes into rounds about 1/8 inch thick.
- Lightly grease a 9-inch pie dish and layer the sweet potato slices on the bottom and sides, slightly overlapping to create a crust.
- Bake the sweet potato crust for 15-20 minutes or until just tender and lightly golden.
- While the crust bakes, trim the woody ends off the asparagus and chop into 1-inch pieces.
- In a skillet, sauté the asparagus in a little olive oil for 3-5 minutes until just tender.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Add the sautéed asparagus to the crust, then pour the egg mixture over the top.
- Sprinkle with cheese, if using.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Allow to cool slightly before slicing and serving.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 45-55 minutes
Total time: 1 hour to 1 hour 10 minutes
Variations
- Add protein: Mix in cooked bacon, turkey sausage, or diced ham.
- Use other vegetables: Try spinach, mushrooms, bell peppers, or zucchini.
- Dairy-free: Use a plant-based milk and skip the cheese or use a dairy-free alternative.
- Herbs and spices: Add fresh herbs like thyme, basil, or dill for extra flavor.
- Mini quiches: Make individual servings in muffin tins for a portable snack or breakfast.
Storage/Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, place a slice in the oven at 350°F for 10-15 minutes or microwave for 1-2 minutes until heated through.
You can also freeze the quiche after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of sweet potatoes work best for the crust?
Choose firm, medium-sized orange sweet potatoes that slice easily and hold their shape when baked.
Can I make this quiche ahead of time?
Yes, this quiche is great for meal prep. Make it up to two days ahead and store it in the fridge. Reheat before serving.
Is this recipe gluten-free?
Yes, using sweet potatoes instead of traditional pie crust makes it naturally gluten-free.
Can I use frozen asparagus?
Yes, just thaw and pat dry before sautéing. Fresh asparagus is preferred for better texture.
Can I make it without cheese?
Absolutely. The quiche is still flavorful without cheese, or you can use a plant-based alternative.
What other vegetables go well in this quiche?
Spinach, mushrooms, bell peppers, zucchini, and tomatoes all make great additions.
Can I use egg whites instead of whole eggs?
Yes, you can substitute some or all of the eggs with egg whites for a lighter version.
How do I prevent the sweet potato crust from getting soggy?
Pre-baking the crust ensures it gets firm and slightly crispy before adding the filling.
Can I use almond milk or oat milk?
Yes, both work well in this recipe. Choose unsweetened and unflavored versions for best results.
How do I know when the quiche is fully cooked?
The center should be set and not jiggly, and a knife inserted should come out clean.
Conclusion
Asparagus Quiche with Sweet Potato Crust is a flavorful, healthy, and versatile dish perfect for any time of day. Whether you’re hosting brunch or prepping meals for the week, this nutrient-rich quiche delivers comfort and nutrition in every bite. Give it a try and make it your own with your favorite additions.
PrintAsparagus Quiche with Sweet Potato Crust
This Asparagus Quiche with Sweet Potato Crust is a light, gluten-free twist on a classic quiche, featuring a naturally sweet and crispy sweet potato crust filled with a savory, creamy asparagus egg mixture. Ideal for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon olive oil or cooking spray
- 1 bunch fresh asparagus, trimmed and chopped into 1-inch pieces
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup cheese (optional: feta, goat cheese, or cheddar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C).
- Peel and slice sweet potatoes into 1/8-inch rounds.
- Grease a 9-inch pie dish and layer sweet potato slices on the bottom and sides, overlapping to form a crust.
- Bake crust for 15-20 minutes, until tender and lightly golden.
- Trim woody ends from asparagus and chop into 1-inch pieces.
- In a skillet, sauté asparagus in olive oil for 3-5 minutes until just tender.
- In a medium bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Spread sautéed asparagus over baked sweet potato crust.
- Pour egg mixture over asparagus.
- Top with cheese if using.
- Bake for 30-35 minutes, until center is set and top is golden.
- Cool slightly before slicing and serving.
Notes
- Pre-bake the sweet potato crust to prevent sogginess.
- Use firm, orange sweet potatoes for best crust texture.
- This quiche can be served warm or cold.
- Can be made ahead and stored for up to 4 days.
- Use dairy-free cheese and milk for a dairy-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
