Print

Asparagus Quiche with Sweet Potato Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 375°F (190°C).
  2. Peel and slice sweet potatoes into 1/8-inch rounds.
  3. Grease a 9-inch pie dish and layer sweet potato slices on the bottom and sides, overlapping to form a crust.
  4. Bake crust for 15-20 minutes, until tender and lightly golden.
  5. Trim woody ends from asparagus and chop into 1-inch pieces.
  6. In a skillet, sauté asparagus in olive oil for 3-5 minutes until just tender.
  7. In a medium bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
  8. Spread sautéed asparagus over baked sweet potato crust.
  9. Pour egg mixture over asparagus.
  10. Top with cheese if using.
  11. Bake for 30-35 minutes, until center is set and top is golden.
  12. 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

Find it online: https://thefamilycooking.com/asparagus-quiche-with-sweet-potato-crust/