Sweet Potato-Crusted Quiche


Sweet Potato-Crusted Quiche

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Spinach, gruyère and red bell pepper quiche with a crunchy sweet potato crust

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Is there anything sweet potatoes can't do?

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Servings and Ingredients

Serves 5
1 medium sweet potato
Hy-Vee salt and Hy-Vee black pepper, to taste
2 tbsp. Hy-Vee Select olive oil, divided
1 shallot, finely chopped
¼ c. chopped red bell pepper
8 oz. fresh spinach leaves, stems removed and coarsely chopped
4 Hy-Vee large eggs, lightly beaten
1 ¼ c. Hy-Vee half-and-half
1 c. shredded Gruyère cheese (4 oz)
Hy-Vee nutmeg


  1. Preheat oven to 375 degrees. Grease a 9-inch pie plate; set aside.
  2. Scrub and peel sweet potato. Using a mandoline slicer, slice sweet potato crosswise into 1/4-inch-thick slices. Arrange slices on bottom and up sides of prepared pie plate. Spray sweet potatoes slices with nonstick cooking spray; season to taste.
  3. Roast for 15 minutes. Remove from oven. Reduce oven heat to 350 degrees.
  4. Meanwhile, in a large skillet heat 1 tablespoon oil over medium-high heat. Add shallot and bell pepper. Cook for 5 minutes or until softened. Remove from skillet; set aside.
  5. Add remaining oil to same skillet. Heat over medium-high heat. Add half of the spinach to skillet; cook for 2 minutes or until wilted. Add remaining spinach to skillet and cook for 2 to 3 minutes or until wilted.
  6. In a medium bowl, whisk together eggs, half-and-half, cheese and nutmeg. Stir in spinach and shallot mixture. Pour egg mixture into prebaked sweet potato crust.
  7. Bake for 40 minutes or until knife inserted in center comes out clean. Let stand for 15 minutes before serving.

Nutrition facts


320 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 195mg
  • Sodium: 280mg
  • Total Carbohydrates: 12g
  • Protein: 15g

Daily Values

Vitamin A 160%
Vitamin C 50%
Iron 15%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Spring 2016.