Happy Monday!
I’m kicking off this week with one of the best quiches I’ve made to date: Sweet Potato & Goat Cheese Quiche!
I am a big quiche person. I love it for a variety of reasons, but most importantly: it’s delicious AND easy to make. Especially if you take some help from the store with your pie dough (which I almost always do).
It’s great for breakfast, brunch, lunch, or dinner. It can be as versatile as you need it to be. It can be made days ahead of time. It’s delicious on it’s own or with a light salad.
Quiche is where it’s at, my friends.
This one is my newest fave. There is so much dang flavor going on, it’s crazy.
It starts with some roasted sweet potato and onions. YUM. Can’t go wrong there. Once the potato is roasted, we layer it in pie dough with some grated gruyere cheese (swoon) and crumbly goat cheese. Next, comes the egg mixture. Eggs, heavy cream, some fresh thyme, and salt and pepper.
All that’s left to do is bake it!
Quiche is foolproof, I promise. Anyone can make it, and it serves so many purposes. We are huge fans in this house, and I always make one for holidays where I know we’re going to have people over for long stretches of time. It makes for the perfect brunch item. It would be perfect on your Easter table spread!
Ingredients You Need to Make This Sweet Potato & Goat Cheese Quiche:
- Sweet potato
- Yellow or red onion
- Avocado or olive oil
- Fresh thyme
- Store-bought pie crust – you can certainly use homemade!
- Grated gruyere cheese
- Crumbled goat cheese
- Eggs
- Heavy cream
- Salt and pepper
How to Make This Sweet Potato & Goat Cheese Quiche:
- Start by roasting diced sweet potato and onion. Spread the potato and onion out on a baking sheet lined with parchment paper and drizzle over the oil, some fresh thyme, salt and pepper.
- Roast in a 425°F oven for 20 minutes or until they are tender and caramelized in spots. Allow to cool slightly before using in the quiche.
- Reduce the oven temperature to 375°F and prep your pie dough in a 9-inch pie dish.
- Spread the cooled roasted veggies over the bottom of the pie dough and then top with the grated gruyere and the crumbled goat cheese.
- Whisk together the eggs, heavy cream, fresh thyme, salt, and pepper until well combined and then slowly pour it over the veggies and cheeses in the pie dish.
- Dollop a few more pieces of goat cheese over the top of the egg mixture and then bake for 40-45 minutes, or until the custard is set and the top is golden brown. Allow to cool before slicing and serving.
Other Recipes You Might Enjoy:
- Mini Quiches with Caramelized Onions, Gruyere, & Bacon
- Brussels Sprout, Gruyere, & Bacon Quiche
- Greek Frittata with Herby Cucumber Salad & Tzatziki
- French Onion Frittata with Gruyere & Ricotta
- Prosciutto Egg Cups with Spinach & Horseradish
This is one of those recipes I’ll make time and time again. It’s simple but so, so flavorful. A little bit sweet, a little bit tangy, cheesy, and so savory.
Never underestimate the power of the quiche.
Sweet Potato & Goat Cheese Quiche
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Description
This Sweet Potato & Goat Cheese Quiche is the best of all worlds: a little bit sweet, a little bit tangy, a lot cheesy, and deliciously savory. It’s also easy to make and very versatile when it comes to serving. This is one of those recipes that is good any time of day!
Ingredients
For the Roasted Sweet Potato:
- 1 1/2 cups peeled and diced sweet potato (roughly 1-inch dice)
- 1 cup diced yellow or red onion
- 2 teaspoons avocado or olive oil
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Quiche:
- 1 store-bought pie crust (or homemade)
- The roasted sweet potato and onion mixture
- 1 cup grated gruyere cheese
- 1/2 cup crumbled goat cheese, plus more for topping
- 4 large eggs
- 1 1/4 cups heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
For the Roasted Sweet Potato:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Spread the diced sweet potato and onion out in an aven layer on the baking sheet. Drizzle over the olive oil and sprinkle with the fresh thyme, salt, and pepper. Using your hands, toss everything together gently so the veggies are evenly coated in the oil and seasoning.
- Transfer the baking sheet to the oven and roast, stirring the veggies occasionally, for 20 minutes or until they are tender and caramelized in spots.
- Remove the tray from the oven and allow the veggies to cool.
For the Quiche:
- Reduce the oven temperature to 375°F.
- Prep your pie dough in a 9-inch pie dish.
- Spread the cooled roasted veggies over the bottom of the pie dough. Top with the grated gruyere and the crumbled goat cheese.
- In a medium bowl, whisk together the eggs, heavy cream, fresh thyme, salt, and pepper until well combined.
- Slowly pour the egg mixture over the veggies and cheeses in the pie dish. Dollop a few more pieces of goat cheese over the top of the egg mixture.
- Transfer the pan to the oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown. Allow to cool before slicing and serving. I love to serve this with a light green salad on the side.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: quiche
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
thank you, love sweet potatoes but have never put them in a quiche and I don’t think goat cheese either, so much appreciated!
It is awesome. Thanks alot.
So good! Made for Easter and whole family loved.
Made this to add to my Easter spread. It was a hit
This was a 10/10, I added some bacon as well and it turned out really great. I love the combo of sweet potato and goat cheese!
So glad to hear! I love the goat cheese in here too!
Omg! This was delicious! My family loved this. Will make again!
I just made this with king Arthur’s gluten free pie crust mix. I par baked the crust for 10 minutes before assembling. I also used red onions. -and I have I today that this pie is a hit! Everyone made some sort of a comment about this quiche and I did a happy dance every time I took a bite. It is spectacularly scrumptious. Sweet and savory with an umami essence because of the fresh thyme and caramelized red onion. The crust was perfect with it too. Light, flaky, and buttery.
Thank you for this recipe!! You made my day!
*I have to say
I’m wondering if there’s a typo in the ingredients. 1.25 cups heavy cream is a LOT for 4 eggs
Nope! That’s correct. You’re right – it is a lot, but this is how traditional French quiche is made. They are heavy handed on the butter and cream.