Easy Quiche with Sweet Potato and Goat Cheese
Easy quiche with sweet potato and goat cheese: This is the only quiche recipe you’ll ever need! Fluffy eggs mixed with smokey roasted sweet potatoes, creamy goat cheese, maple sausage and topped with salty Asiago cheese.
Just a quick PSA- You need this quiche in your life! Stop whatever you’re planning for your next brunch and just make this recipe.
In all honesty, I am not an egg fan. I actually kinda hate eating eggs. But there is something so delicious about a quiche. I love the buttery pie crust and all the fillings and it’s always a crowd pleaser.
This sweet potato and goat cheese quiche is one of my favorite versions to make. It’s super easy to whip up (no blind baked pie crust here!), loaded with three cheeses and tons of smokey flavor. It truly is a unique twist on your classic quiche.
Another twist I did on the classic quiche is the pan I used to bake it in. Instead of a traditional pie or tart dish, I chose to use a deep brownie pan. This allows for an evenly crispy pie crust- top AND bottom- and gives your quiche more of deep dish feel.
So, let’s get into it!
How to make this easy quiche with sweet potato and goat cheese
Gather your ingredients
Pie crust- Feel free to make your own pie crust for this recipe! To keep this recipe easy, I chose to use a store bought pie crust.
Eggs- of course!
Milk- I used 2% for this recipe but whole milk also works great.
Sweet potato
Chicken sausage- So this is where you can have some fun. I like to use chicken breakfast sausage links. Usually this will have a slight maple or an apple flavor to add sweetness to the quiche.
TIP: If you can’t find a maple breakfast sausage and you still want that sweetness, toss the cooked sausage with a couple of tablespoons of maple syrup before adding it into the quiche.
Goat cheese
Gruyere cheese
Asiago cheese- You can also substitute for Parmesan cheese.
Smoked paprika- The smoked paprika is the key to the smokey flavor of this quiche.
Garlic powder
Salt + Pepper
Olive oil
Start by roasting the sweet potato. Cut the sweet potato into bite sized cubes and coat the potatoes with a drizzle of olive oil, smoked paprika, garlic powder, salt and pepper. Roast the seasoned sweet potatoes in the oven until crispy and fork tender.
Chop and cook the chicken sausage. If you’re using sausage links like I did, slice each link into small pieces.
Start the assembly! Line the pan with your pie crust dough. I like to pinch up the corners and do some light pinches over the top edges of the dough. The most important thing is that the dough doesn’t have any tears. Don’t worry so much how it looks- homemade tastes delicious!
Once the pie dough is in the pan, add the cooked sweet potatoes and cooked sausage. Top that with crumbles of goat cheese and shredded Gruyère.
Into a bowl, add eggs, milk, smoked paprika and salt and pepper and whisk together until the eggs are smooth.
Pour the egg mixture over the quiche filling slowly and top with grated Asiago cheese.
Bake the quiche for 35-45 minutes until the crust is golden brown and the eggs are set.
Enjoy!
Variations and Extras
For a spicy kick- Roast the sweet potatoes with some diced jalapeño peppers or add your favorite hot sauce into the eggs before whisking.
For a sweeter flavor- Serve the quiche with warm maple syrup.
Meat variations- If you can’t find chicken sausage, pork sausage can also be used. Be sure to drain all the excess fat from the meat before adding it to the quiche. If sausage isn’t your thing, add chopped cooked bacon or even panchetta.
Cheese variations- Instead of Gruyère cheese, try swapping for Swiss cheese or smoked white cheddar. These cheeses will add even more flavor the quiche.
Dairy substitutions- Feel free to use milk alternatives in this recipe. Unsweetened soy or almond milk will work or even Greek yogurt. Substitute these options for the same amount the recipe calls for. Ex: I cup of milk for 1 cup of almond milk.
Do I need to blind bake the crust? Because of the abundance of add in ingredients, it’s not necessary to par bake the pie dough. I have practiced this recipe without blind baking. I love using the aluminum pan for an extra crispy crust but a traditional pie pan will work, too!
Looking for more?
Simple Lemon Angel Food Cake Muffins
High Protein Pumpkin Pie Parfaits
Before you go, if you try this easy quiche with sweet potato and goat cheese, rate and/or comment down below. I’d love to hear what you think!
Easy Quiche with Sweet Potato and Goat Cheese
Equipment
- 8×8 aluminum pan or pie pan
Ingredients
- 1 pie crust dough
- 4 large eggs
- 1 cup milk
- 1 large sweet potato
- 8-9 ounce package of breakfast chicken sausage links maple or apple flavored
- 2 ounces crumbled goat cheese
- 1 cup gruyere cheese Shredded
- 1/2 cup asiago or Parmesan cheese
- 3/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 1/4 tsp salt
- fresh cracked pepper
- Olive oil
Instructions
- Preheat the oven to 425 degreesChop the large sweet potato into bite sized chunks and place on a baking sheet. Toss the potato chunks with a drizzle of olive oil, 1/2 tsp of smoked paprika, the garlic powder, and 1/2 tsp of salt. Spread the potatoes into an even layer on the baking sheet and roast until golden brown and cooked through. About 15-20 minutes.
- While the sweet potatoes are cooking, chop the breakfast sausage links into bite sized pieces and cook until crispy.
- Once the sweet potatoes and sausage are cooked, set them aside to cool.
- Turn the oven down to 375 degrees.
- Add the cold pie dough to your aluminum 8×8 pan or pie pan; whichever you choose to use.Pinch the pie dough into the pan and make sure there are no tears in the pie dough.
- Add the cooked sweet potatoes and sausage over the pie dough. Next, crumble on the goat cheese evenly and add the shredded Gruyère cheese.
- In a mixing bowl, add the eggs, milk, 1/4 tsp of smoked paprika, 3/4 tsp of salt and some fresh cracked pepper. Whisk the eggs until smooth and combined. Pour the egg mixture slowly over the sweet potato and cheese mixture.Grate the Asiago cheese over the top of the quiche mixture.
- Bake the quiche at 375 for 35-45 minutes until the crust is golden brown and the egg mixture is set.
- Serve and enjoy!
