Loaded Sweet Potato Crust Quiche

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This loaded sweet potato crust quiche is exactly how I like my quiches, light on the eggs. I’m just not a huge fan, sorry. So I filled this one with lots of ham and veggies to make it really feel like a meal. It is still dairy, gluten, nightshade, and corn free. It’s a great recipe to use to test eggs in your elimination diet without introducing any other troublesome ingredients. It has the bonus of being super tasty, especially the way that sweet potatoes compliment smoky ham, that’s a match made in diet heaven!

The crust is the most challenging part of this brunch. You really want to get all the moisture out of the grated sweet potato that you can. Use a tea towel or a bunch of paper towels and really squeeze it all out. The last thing you want is a soggy crust. That is never appetizing. Additionally, do not underseason it. It may seem like a lot of salt, garlic and onion powder, but it’s really going to make the dish. Don’t be tempted to cut those out.

As far as ham goes you need to look for a natural brand that does not contain corn syrup. You don’t want ham to ruin your elimination diet with any sneaky ingredients. Whole foods always has great options but even my local Kroger had some at the deli. Ask for one thick slice and cube it yourself when you get home. You don’t need exactly ⅓ pound, that’s just a reference. Go ahead and snack on some extras if your quiche is looking too full.

What is a quiche?

Don’t get your egg dishes confused! Traditionally a quiche is made with a flaky pastry crust. This loaded sweet potato crust quiche uses sweet potatoes instead of flour and butter to make up the crust. But it’s still a quiche because it has any crust at all. A fritata is a crustless quiche and an omelette is a folded fritata. Or a fritata is an unfolded omelette. What egg came first? The fritata or the omelette?

Ingredients

For the crust

  • 1 large sweet potato (large!)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • ⅓ cup oat flour (can be homemade slightly coarse)
  • 2 eggs
  • coconut or olive oil

For the Filling

  • ½ small head of broccoli, small florets
  • ½ small head of cauliflower, small florets
  • ⅓ lb of ham cubes about 1 cm in width
  • 8 green onions, white parts included, chopped
  • 3 eggs
  • ⅔ cup oat milk, or prefered plain milk
  • salt and pepper

Instructions

For the Crust

  1. preheat oven to 325 F
  2. grease a 9 inch pie dish (not loose bottom) with coconut or olive oil
  3. grate the potato and squeeze out excess moisture using a tea towel
  4. mix potato, seasonings, and oat flour in a medium bowl
  5. add one egg and mix until incorporated
  6. press the mixture into the greased dish along the bottom and up the sides
  7. brush the crust with half of the other egg, all along the bottom and sides
  8. bake crust for 25-30 minutes
  9. remove the crust and brush again with the remaining egg, fill any gaps!
  10. bake crust for another 5 minutes

For the Quiche

  1. put the vegetables and ham into the prebaked crust, make sure it’s an even mix and the ingredients aren’t segregated
  2. whisk the egg and milk together in a small bowl
  3. pour egg mixture over the top of the ham and veggies, try to fill in every little space
  4. sprinkle top with salt and pepper, however much you prefer
  5. bake for 25-35 minutes until crust edges are deep brown, if you like your egg softer lean toward the 25 minute side
  6. remove from oven and cool for 30 minutes before serving

Loaded Sweet Potato Crust Quiche

Prep Time 20 mins
Cook Time 1 hr
Course Breakfast
Cuisine American
Servings 4 meal sized servings

Ingredients
  

For the crust

  • 1 large sweet potato large!
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • cup oat flour can be homemade slightly coarse
  • 2 eggs
  • coconut or olive oil

For the Filling

  • ½ small head of broccoli small florets
  • ½ small head of cauliflower small florets
  • lb of ham cubes about 1 cm in width
  • 8 green onions white parts included, chopped
  • 3 eggs
  • cup oat milk or prefered plain milk
  • salt and pepper

Instructions
 

For the Crust

  • preheat oven to 325 F
  • grease a 9 inch pie dish (not loose bottom) with coconut or olive oil
  • grate the potato and squeeze out excess moisture using a tea towel
  • mix potato, seasonings, and oat flour in a medium bowl
  • add one egg and mix until incorporated
  • press the mixture into the greased dish along the bottom and up the sides
  • brush the crust with half of the other egg, all along the bottom and sides
  • bake crust for 25-30 minutes
  • remove the crust and brush again with the remaining egg, fill any gaps!
  • bake crust for another 5 minutes

For the Quiche

  • put the vegetables and ham into the prebaked crust, make sure it’s an even mix and the ingredients aren’t segregated
  • whisk the egg and milk together in a small bowl
  • pour egg mixture over the top of the ham and veggies, try to fill in every little space
  • sprinkle top with salt and pepper, however much you prefer
  • bake for 25-35 minutes until crust edges are deep brown, if you like your egg softer lean toward the 25 minute side
  • remove from oven and cool for 30 minutes before serving
Keyword dairy free, gluten free, nightshade free recipes
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