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Sweet Potato & Goat Cheese Quiche

  • Author: Molly
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x


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!



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


For the Roasted Sweet Potato:

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove the tray from the oven and allow the veggies to cool.

For the Quiche:

  1. Reduce the oven temperature to 375°F.
  2. Prep your pie dough in a 9-inch pie dish.
  3. Spread the cooled roasted veggies over the bottom of the pie dough. Top with the grated gruyere and the crumbled goat cheese.
  4. In a medium bowl, whisk together the eggs, heavy cream, fresh thyme, salt, and pepper until well combined.
  5. 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.
  6. 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

Keywords: sweet potato quiche, sweet potato and goat cheese quiche, goat cheese quiche, vegetarian quiche, brunch ideas