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Sweet potato crust quiche recipe

Have you ever tried a sweet potato crusted quiche? Now’s your chance!

A fabulous recipe from Creating a Curated Life, this delish dish is packed with veggies and finished with an irresistible sprinkle of goat’s cheese.

Whether you serve it for breakfast, lunch or dinner, it’s guaranteed to have people coming back for seconds. 


Prep time: 20 minutes

Cook time: 1 hour

Serves: 4 people


450g sweet potato, peeled & grated

4 eggs

3 tbsp flour

1/2 head of cauliflower, cut into florets

2 tbsp oil

200g kale leaves, torn

125g plain yoghurt

1 clove of garlic, minced

1 tsp Dijon mustard

1 tbsp fresh thyme, minced

85g goat’s cheese

Salt & pepper


  1. Preheat the oven to 190℃ and grease a 9-inch springform pan.

  2. Put the grated sweet potato in a sieve over a bowl and sprinkle with 1 teaspoon of salt. Leave for 10 minutes.

  3. After 10 minutes, press as much water out of the sweet potato as possible.

  4. In the meantime, whisk one egg in a bowl, then add the sweet potato and mix.

  5. Add the flour and 1/4 teaspoon of pepper and combine.

  6. Put the mixture into your prepared pan. Press it along the bottom and up the sides.

  7. Put in the oven and bake for 20 to 25 minutes.

  8. In the meantime, put the cauliflower in a bowl with the oil and some seasoning. Toss well so it’s coated, then spread on a roasting tin.

  9. Roast for 20 to 25 minutes until tender.

  10. In the meantime, also steam the kale.

  11. Put 3 eggs in a large bowl and whisk.

  12. Add the yoghurt, garlic, mustard, thyme and some seasoning, and combine.

  13. Add the roasted cauliflower and steamed kale. Mix everything well.

  14. Add this mixture to the sweet potato crust then crumble the goat’s cheese on top.

  15. Bake for 40 minutes until cooked, then serve hot.

Storage tips

We recommend eating this quiche straight away.


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