Sweet Potato Quiche
Not only is this Sweet Potato Quiche super flavorful, but it’s easy to make and is absolutely perfect for brunch, lunch or even dinner! It’s great served warm or cold, perfect paired with a green salad or fresh fruit and is a recipe that can be made ahead of time. Best of all, this quiche recipe is super simple to adapt to your personal preference; use your favorite cheese and meat for a dish your family is sure to love!
You can never go wrong with a tasty egg bake to start off your day, and this sweet potato quiche made with sweet potatoes, spinach and bacon is one of my all time favorites! It’s quick to put together, flavorful, and can satisfy even the heartiest of appetites.
I’m always looking for easy breakfast recipes that my whole family will happily eat, and I’ve found that satisfying quiche recipes that taste delicious are always a big hit! I love that you can easily customize this to everyone’s tastes, and it’s not too complicated to whip up. In fact, I’ve made this three times in the past month. It’s that good.
Amazing quiche! So easy to make and in a weekend taste test everyone agreed “thumbs up”— Deb
This delicious sweet potato quiche recipe is made with simple good-for-you ingredients that will keep you satisfied right up until lunch. Here’s what you’ll need:
- Bacon. Always a favorite! You can swap the bacon for turkey bacon, Canadian bacon, diced ham or even sliced chicken sausage, if you prefer.
- Sweet potato. I’ve made this with both sweet potato and butternut squash. Wonderful either way!
- Spinach. Sauté one bag of baby spinach leaves before adding it to the quiche. A great way to sneak in extra nutrients!
- Eggs. You’ll need 8 large eggs for this recipe. If you can get your hands on farm fresh eggs, I highly recommend them.
- Milk. You can use any milk that you have on hand: skim, 2%, whole, almond, or cashew milk.
- Salt & pepper. To really bring out all of the delicious flavors.
- Cheese. I love using shredded Mexican style four cheese blend to top this quiche. However, feel free to use any favorite cheese variety.
Even though this sweet potato quiche recipe is very simple to put together, you will need to have cooked sweet potato and cooked bacon. Below, are several options and tips for cooking both:
Ways to cook sweet potato
You will want the cubed sweet potato to be fork-tender before adding it to the quiche. There are several ways to accomplish this – feel free to pick your preferred method.
- Roasting. You can roast the sweet potato up to about one day in advance of actually making the quiche. To roast, preheat oven to 425ºF and place diced sweet potato in an even layer on a large baking sheet lined with parchment paper. Place in the oven and cook for about 20 minutes and just until the sweet potato is tender, but not too mushy.
- Sautéing. Heat a large skillet over medium heat and spray with nonstick cooking spray or add a drizzle of olive oil. Cook diced sweet potato, stirring frequently until fork-tender, about 10-15 minutes. I often cover the skillet for a few minutes to speed up the cooking process. The great thing about using this method, is that you can transfer the cooked sweet potato to the pie dish and the skillet is already heated to cook the spinach.
- Microwaving. Place 1-2 whole sweet potatoes in the microwave for 8-10 minutes and until they are soft enough to easily dice, but not overly mushy. You can also microwave diced sweet potato for a shorter amount of time, if preferred.
Ways to cook bacon
For this particular recipe and since you’ll be needing 8 slices of cooked bacon, which is quite a few slices, I like the hands-off method of baking the bacon. Here’s the options:
- Baking. Preheat oven to 400ºF. Line a very large baking pan with parchment paper, then place the bacon side-by-side on the pan. Cook the bacon for 20-25 minutes or until it’s reached your desired level of crispiness. I like mine crispy! Remove the tray from the pan and transfer the bacon with tongs to a paper towel-lined plate. Once cooled, crumble up or dice for the quiche.
- Sautéing. Add bacon to a large skillet and place over medium heat, cook bacon on both sides until crispy and golden brown. You may need to cook bacon in batches, if you only have one skillet. Remove cooked bacon to a paper towel-lined plate and cool slightly. Then crumble or chop into bite-sized pieces for the quiche.
How to make this recipe
Classic quiche recipes are made with a mixture of milk and eggs that gets poured into a crust, then baked. However, making a crustless quiche works great and personally, is how I prefer my quiches to be served. Here’s the simple process:
- Start this quiche by cooking the bacon, sweet potato and spinach. Once those ingredients are cooked, all you need to do is layer them in a pie dish and bake!
- Layer ingredients in pie plate. Preheat your oven to 350ºF and spray a 9-inch pie dish with cooking spray. Layer the bottom with sweet potato, then spinach, and then bacon.
- Make the egg mixture. In a bowl with a whisk, mix the milk, eggs, salt & pepper. Then pour the mixture into the dish, over the sweet potato, spinach, and bacon layers. Sprinkle the top with cheese.
- Bake. Place in the oven and bake uncovered for 45 minutes. Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
- Make ahead. All of the components for this quiche can be made a day before using – the custard mixture, sweet potato, bacon and spinach. Store any or all of them in the refrigerator and for the custard, stir again before pouring over the sweet potato.
- Add mix-ins. Feel free to experiment with adding in other ingredients before baking. Sautéed onion, bell pepper or mushrooms would all be delicious. This quiche is very versatile – you can use kale instead of spinach or leave the greens out entirely. You can also replace the sweet potato with butternut squash.
- Time saver. To save on prep time, buy pre-cooked bacon, pre-shredded cheese and pre-cubed sweet potato.
- Garnish. Feel free to garnish the finished dish with fresh chopped herbs. Chives, basil, parsley, green onions or dill all work great.
Frequently asked questions
Any quiche can be served warm, cold or at room temperature. I personally prefer to serve my quiche either warm or at room temperature, only because I think it tastes better that way. That being said, it’s simply a matter of personal preference!
If I’m enjoying this for breakfast, I’ll pair it with some fruit. I like to combine whatever fruits are in season; such as strawberries, melon, pineapple and grapes. When I make it for lunch or dinner, I usually have a small green salad on the side. For a green salad, simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, avocado or croutons.
Definitely, this recipe calls for milk and not heavy cream. However, if you prefer (for richer results) you can sub with heavy cream.
Ways to customize this recipe
We love this as written, but feel free to experiment and switch up some of the ingredients, depending on what you have on hand. Here are some options:
- Protein. We always use bacon, but feel free to use pork or turkey sausage. You could even try diced cooked ham.
- Vegetables. You can add your favorite cooked vegetables to the quiche such as sautéed onions, peppers, or mushrooms.
- Cheese. The Mexican cheese blend is so good, but other great choices are mozzarella, Monterey Jack, or Swiss cheese.
How to store, freeze & reheat
Good news! Quiche is a great make ahead dish. You can store this either in the refrigerator for about 5 days, or in the freezer for up to 3 months.
- Storing in the refrigerator. To refrigerate the entire quiche, allow it to cool completely, cover it, and store it in your refrigerator for up to 5 days. To reheat it, cover it with foil and place it in the oven at 350ºF for 15-20 minutes. Alternatively, you can reheat individual servings in the toaster oven for about 10 minutes or in the microwave for about 1 minute until heated through.
- Storing in the freezer. To freeze individual slices, cool completely and then wrap them in plastic wrap and foil. Place them into airtight containers or ziptop bags in the freezer. To reheat, unwrap the slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.
- If you want to freeze the entire crustless quiche, make sure it cools completely, then wrap it in plastic wrap and cover it tightly with foil. Before reheating, allow the quiche to thaw out a bit, then place it in the oven for 20-30 minutes at 350ºF until it’s heated through.
I know you’re going to LOVE this easy quiche recipe because it’s SO satisfying and flavorful. And it’s awesome that it can be adapted to any favorite add-ins! It’s quickly become one of my favorites for lazy weekend brunches, or prepping in advance for easy lunches.
More breakfast recipes to try
If you try this delicious recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Quiche
- 8 slices bacon, cooked and crumbled or chopped into small pieces (turkey bacon works too)
- 2 1/2 cups roasted or sautéed cubed sweet potato , (butternut squash works too)*
- 1 (5 ounce) bag baby spinach
- 8 large eggs
- ⅓ cup milk, (any variety works)
- 1/4 teaspoon each salt and pepper**
- ½ cup shredded Mexican blend or cheddar cheese
- Preheat oven to 350ºF and grease a 9×2-inch pie dish with nonstick cooking spray. Add the cooked diced sweet potato to the bottom of the dish. See recommendations for cooking the sweet potato within the post.
- Cook spinach in a large skillet over medium-high heat, stirring frequently, until it wilts, about 5 minutes. Transfer cooked spinach to the pie dish and place over the sweet potato. Then, top with the cooked bacon. See recommendations for cooking the bacon within the post.
- In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the sweet potato, spinach and bacon. Sprinkle the top with cheese. Bake for 35-45 minutes or until the egg sets up. Remove from oven and cool for 5-10 minutes before cutting into 6 slices. Enjoy!
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Amazing quiche! So easy to make and in a weekend taste test everyone agreed “thumbs up”
That makes me super happy! Thanks so much for taking time to comment!