Perfect Sweet Potato Quiche

Perfect Sweet Potato Quiche


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Topped with sweet potato fries, this perfect quiche can be enjoyed any time of the day. The garlic also gives the quiche a little more flavor.

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Time needed

2 hour cooking

Serving Size / Yield

8 servings


  • 2 heads garlic
  • 2 tsp. olive oil
  • 2 tsp. unsalted butter
  • 1/2 C. white onion, diced
  • 4 large eggs, at room temperature
  • 1 C. Colby Jack cheese, shredded
  • 1/2 tsp. ground white pepper
  • 1/4 tsp. ground nutmeg
  • 1 C. light cream
  • 2 sweet potatoes
  • 2 Tbs. olive oil
  • 1 green pepper, shredded
  • 1 9" prepared deep dish pie shell

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Preheat oven to 350 degrees F. Slice off tips of garlic bulbs to expose cloves. Place on a double thickness of foil. Drizzle tops with oil and seal. Bake 35 to 40 minutes until cloves are softened. Cool slightly and squeeze pulp out of the papery skin. Set pulp aside. Melt butter in a small skillet. Add onion and saute 5 minutes until fragrant and softened.

In a mixing bowl, slightly beat eggs. Mix along with cheese, roasted garlic, onions, seasonings and light cream. Pour in pie sheet. Scrape sweet potatoes out of its skin. Cut into fries. Lightly coat in olive oil. Layer potatoes and peppers on top. Transfer to pie shell and bake about 50 minutes or until set.

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