Veggie Quiche with Sweet Potato Crust

I like a good quiche loaded with yummy veggies, but I’m not a fan of pie crust, so today’s pie uses a sweet potato crust.


1 very large yam or sweet potato, or two smaller ones, grated
1/2 shallot or onion, grated
1 egg, lightly beaten
Olive oil


1 cup grated Jarlsberg cheese, divided
1 leek, white part only, sliced
half shallot or onion, chopped
1 small head broccoli (or cauliflower), roughly chopped
2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 head of chard, roughly chopped
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon red pepper flakes
2 eggs, lightly beaten
1/4 cup milk


Preheat the oven to 350 degrees F. Place the grated potato in a bowl, add the grated shallot, salt and the lightly beaten egg. Stir with a fork to coat the potatoes with the egg. Pour the mixture into a pie dish and using your fingers, tamp the potato up the sides of the dish as well as the bottom. Bake for 25 minutes. Remove from oven and brush with olive oil. Return to oven and bake 10 more minutes. (Eliminate this last step if the edges have browned and the potatoes are fully cooked).

Meanwhile, in a skillet over medium heat, sauté the chicken pieces in 2 tablespoons olive oil until nearly cooked through but still pink. Add the shallot, leeks and broccoli, basil, thyme and red pepper flakes and cook until tender. Add the chard, reduce heat to low and cover. Watch carefully, it will only take a few minutes for the chard to wilt. Once the chard is wilted, remove the lid and take the skillet off the burner. Gently stir ingredients until mixed and set aside.

Remove the crust from the oven and cover the bottom with half of the grated cheese. Cover with the vegetable-chicken mixture, spreading evenly. Top with the remaining cheese. Combine the eggs and milk and pour over the top of the quiche. Dust with paprika and bake 35-45 minutes until firm. Remove from oven and let rest for 5 minutes before serving.

Notes: This pie is quite versatile and can be filled with any assortment of fresh, seasonal vegetables, and the meat can be left in or out. The crust can be made with sweet potatoes, yams, red potatoes or russet.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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