Some families occasionally do breakfast for dinner. It makes sense if you think about it. Breakfast foods are usually hearty, easy to prepare, kid friendly foods that don’t take any prep or planning ahead. We don’t happen to be one of those families but now that I think about it maybe we should be? The closest we come to breakfast for dinner is quiche. Technically, because of the scrambled eggs, quiche is a breakfast or brunch food. In our house though, we also eat it for dinner.
Sweet potato quiche is shockingly delicious compared to how simple it is to make. Most of its flavor comes from the roasted sweet potatoes. The best part about roasted vegetables is that they can be cut and cooked ahead of time and stored in the refrigerator until you’re ready to assemble your quiche. This will speed things up at dinner time.
The rest of the quiche is simple. Just mix everything in a bowl, pour into a pie crust and bake! Dinner never sounded so easy.
About the Ingredients
I love that quiche can be prepared with a wide range of ingredients. Depending on what you put in it, it can taste like a completely different meal every time. As I’ve mentioned in the past, my family almost never goes meatless so our quiches typically have at least one meat, one vegetable and a little bit of cheese.
Today I happen to have an extra sweet potato sitting on the counter from when I made these Sweet Potato Wedges the other day. So that’s where I started. Then I picked the meat and landed on chicken and bacon (eggs are always better with bacon). Had I had some extra baby spinach in the refrigerator I would have loved to add that too but this was a last minute throw together so we did without. To round it all out I added mozzarella cheese and a little thyme for earthiness. The last thing you’ll need is the crust. Store bought is fine but if you want a simple recipe so you can make the crust yourself, checkout my post Homemade Pie Crust here.
How to Make Sweet Potato Quiche
Once you’ve got your crust pressed into your pie plate (which if you bought a frozen one, you win because that was done before you left the store!) all you need to do is whisk your eggs and milk together and then mix in the remainder of your prepped ingredients. Then just pour the filling into the pie crust and pop her in the oven.
I have read all sorts of quiche recipes that call for blind baking the crust or covering the edges with foil. I’m sure all of those have validity and they come out great too but as someone who makes quiche quite often I can tell you it’s not necessary – at least in my experience. So if the crust is what’s holding you back from serving quiche, worry no more. Take the simple method and just go for it.
Recipe Variations & Substitutions
In this recipe I used sweet potato, chicken, bacon, mozzarella and thyme. Other quiche variations we love are:
- Sautéed zucchini, shallot and thyme with mozzarella
- Chicken, bacon, sautéed onion and cheddar
- Roasted butternut squash, caramelized onions, spinach and cheddar
Make Ahead Instructions for Quiche
Quiche can easily be prepared in advance. The best method for make ahead quiche is to prepare your filling (cook the vegetables, make the egg / milk mixture including the cheese, bacon and seasonings, and combine everything) and store it in a covered container in the refrigerator. When you’re ready to bake your quiche, simply pour the filling into the pie crust and bake it for about an hour.
How to Freeze Quiche
To turn this recipe into an extra easy zucchini quiche recipe try preparing it advance and popping it in the freezer to enjoy later. The best method is to prepare the filling (cook the vegetables, make the egg / milk mixture including the cheese, bacon and seasonings, and combine everything) and pour it into the pie crust just as if you were going to put it in the oven.
In stead of baking the quiche, place it on a rimmed baking sheet (to catch any little spills) and move it to the freezer for about 30 minutes. After 30 minutes it should be starting to freeze enough to cover it with plastic wrap and remove it from the tray. Keep the quiche frozen for up to 1 month.
When you’re ready, simply bake the quiche from frozen – no need to defrost which means no planning ahead! Bake it in a 375°F oven for about 1 hour or until the center is set and no longer watery.
FAQ’s & Recipe Tips
Yes. There are 2 options here. If you plan to serve the quiche the same day, make the filling and store it in the refrigerator in an air tight container. When you’re ready, simply pour it into the crust and bake. If you plan to serve the quiche at a later date, assemble the quiche all the way up until putting it in the oven. Then cover it with plastic wrap and foil and freeze it. When you’re ready to serve it you can bake it from frozen for about 60-70 minutes or until the center is set.
It isn’t necessary. By placing the vegetables on the bottom of the crust and then pouring over the filling, you’re adding enough stability to keep the crust from puffing up.
Yes, all of the vegetables and meat should be cooked before adding them to a quiche. This is the best way to insure they cook completely and you don’t have any raw or crunchy texture in your quiche.
For dinner – Soup, such as Classic Chicken Soup, and/or salad always make a nice compliment to quiche for dinner. You could also serve it with a pasta salad if you are craving something a little heartier.
For breakfast or brunch – Serve quiche with fruit or a lightly dressed green salad.
The Recipe for Sweet Potato Quiche
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if you tried a homemade crust. Enjoy!
Sweet Potato Quiche
- 1 refrigerated pie crust
- 1 sweet potato peeled and diced
- 1 cup cooked chicken breast chopped
- 2 pieces bacon cooked and chopped
- 4 eggs whole
- 2 egg whites
- ½ cup milk
- 1/3 cup shredded mozzarella cheese
- ¼ tsp dried thyme
- salt & pepper to taste
- Preheat the oven to 400°F.
- Place the diced sweet potato on a baking sheet sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, tossing once.1 sweet potato
- Meanwhile, in a medium mixing bowl, whisk together the 4 eggs, 2 egg whites, and milk.4 eggs, 2 egg whites
- Once the sweet potato is done, add the potatoes and remaining ingredients to the egg mixture and stir to combine evenly.1 cup cooked chicken breast, 2 pieces bacon, ½ cup milk, 1/3 cup shredded mozzarella cheese, ¼ tsp dried thyme, salt & pepper
- Spread the pie crust into a pie plate and crimp the edges around the top of the plate. Pour the egg mixture into the crust.1 refrigerated pie crust
- Bake at 350°F for 45 minutes or until the center of the quiche is set.