The classic flavors of broccoli, cheddar, and ham are absolutely delicious in this quiche! However, the star of the show is definitely the sweet potato hash brown crust. It pairs absolutely beautifully with the quiche filling. And…the sweet potato hash brown crust only uses THREE ingredients!! Honestly, I find it MUCH easier to make this sweet potato crust than a traditional pie crust you have to cut in the butter and roll out and such. This sweet potato crust is also naturally gluten and grain-free, if you are looking for that! Not to mention, you’re getting even more veggies in this way. 😊 I can’t wait for you to try this broccoli cheddar ham sweet potato crust quiche (goodness, such a long title!) and see what you think for yourself!!

Recently on a weekend, I realized I had all of the ingredients on hand in my fridge/freezer for these broccoli cheddar ham egg muffins. I was about to make a batch to meal prep for the week, but I was in the mood to try something different (what’s new). Honestly, there really are so many recipes I LOVE here on the blog, but I so rarely make the same thing twice since I get so much enjoyment out of getting creative in the kitchen and experimenting with new recipes (or trying new recipes from other blogs, too!). I might have mentioned it before, but my husband often says how he feels like we never eat the same thing twice! (With the exception of leftovers…I LOVE having leftovers which means I don’t have to cook dinner that night!).

Anyways, I remember seeing a recipe for sweet potato crust here on this blog, but had yet to try it for myself. Without trying her initial recipe, I knew I wanted to try to make it even simpler! While I got the inspiration for a sweet potato crust from this recipe, I omitted the almond flour (which I figured not everyone might not keep on hand), and also didn’t even bother draining/squeezing the water out of the shredded sweet potato. I honestly wasn’t sure at all if this crust would hold together, but even with just the egg (and garlic, for seasoning), it held together beautifully and crisped right up!!

Here’s a little more about the ingredients you’ll need to make this recipe!

Sweet Potato Hash Brown Crust

As I mentioned, all you need for the sweet potato crust are THREE ingredients! Sweet potato, garlic, and egg. I also added in some salt and pepper to taste, but that hardly counts as an ingredient (not to mention, I rarely ever measure the amount of freshly ground salt and pepper I add to a recipe). I did use fresh garlic (which I also grated on the box grater), but you could substitute garlic powder or garlic salt if that’s what you have available.

unbaked sweet potato crust (pre-oven)

All you have to do is shred the sweet potato (I used a hand/box grater; you could also use the grating attachment on a food processor), mix the garlic and egg with the shredded sweet potato, and press the mixture into the pie pan! I did grease and flour my pie pan to ensure the sweet potato crust didn’t stick. Just like with most quiche recipes, you still need to pre-bake your pie crust before adding in the filling ingredients!

baked sweet potato hash brown crust (post-oven)

Here are some step-by-step photos! Above is the sweet potato crust before and then after baking. After the sweet potato hash brown crust bakes, you’ll layer the ham, broccoli, and cheese on top.

Then you’ll pour the eggs mixture over the ham, broccoli, and cheese!

Quiche Filling

Many quiche recipes call for heavy cream for a light and fluffy texture. I personally don’t regularly buy heavy cream (unless I’m making this delicious homemade salted caramel!). I stuck with using pretty much the same ingredients as my broccoli cheddar ham egg cups. Eggs and milk are used for the filling, along with these delicious add-ins! I also added in a bit of dried ground mustard and salt and pepper to season it!

Ham

I had some leftover ham already diced in my freezer, so that was perfect to use in this recipe. Leftovers would be perfect here! You can of course switch up the meat if you want a different flavor, or simply omit the ham for a vegetarian version.

Cheddar

I personally highly recommend shredded the cheese yourself. I mean, you have to shred the sweet potato anyways…so it’s not like you have to dirty an extra dish. 😊 It hardly takes any extra time, and I find the taste to be SO much fresher when you buy a block of cheese and shred it yourself versus buying the pre-shredded cheese! That being said, obviously sometimes convenience wins, so pre-shredded store-bought cheese works just fine too for this recipe. And, there are lots of delicious cheeses that would be tasty here if you don’t have cheddar! Honestly, pretty much any cheese would work…I think swiss would be delicious with the broccoli and ham, or gouda, feta, mozzarella, parmesan, etc.

Broccoli

I finely chopped the broccoli so it evenly distributed in this quiche. Again, feel free to omit the broccoli or sub another veggie here! Other ideas would be kale, spinach, tomatoes, peppers, onions, etc.

Serving Suggestions

I’d recommend serving this quiche with some fresh fruit, and a sweet baked good to have something both sweet and savory! Some ideas of things to serve with this quiche:

Carrot Cake Muffins

Banana Nut Breakfast Cookies

Apple Cinnamon Streusel Baked Oatmeal

Cinnamon Raisin Oat Bread

Double Chocolate Tahini Muffins

Paleo Lemon Blueberry Muffins

5.0 from 1 reviews

Sweet Potato Crust Quiche

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

The classic flavors of broccoli, cheddar, and ham are absolutely in this quiche! However, the star of the show is definitely the sweet potato hash brown crust. It pairs absolutely beautifully with the quiche filling. And…the sweet potato hash brown crust only uses THREE ingredients!! Honestly, I find it MUCH easier to make this sweet potato crust than a traditional pie crust you have to cut in the butter and roll out and such. This sweet potato crust is also naturally gluten and grain-free, if you are looking for that! Not to mention, you’re getting even more veggies in this way. 😊 I can’t wait for you to try this quiche and see what you think for yourself!!

Author: Audra's Appetite

Recipe type: Gluten-Free

Cuisine: Breakfast, Brunch

Serves: 6

Ingredients

• Crust:
• 2 medium sweet potatoes, shredded finely (about 2 heaping cups)-I used a hand/box grater
• 2 cloves garlic, minced or shredded
• 1 egg
• Salt and pepper, to taste
• .
• Filling:
• 1 ½ cups chopped broccoli
• 4-6 ounces ham, diced
• 1 cup freshly grated sharp cheddar cheese
• 6 eggs
• ½ cup milk (I used 1%; any milk will work)
• ½ teaspoon pepper
• 1 teaspoon dried mustard

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together crust ingredients: shredded sweet potatoes, garlic, egg, and salt and pepper.
3. Press firmly into the pie pan (I coated with nonstick spray and sprinkled with flour first).
4. Bake crust at 400 degrees for 20 minutes.
5. Meanwhile, while the crust in baking, whisk together eggs, milk, pepper and dried mustard in a bowl.
6. After the crust bakes, layer broccoli, then ham, then cheddar cheese, then egg mixture into crust.
7. Bake quiche at 400 degrees for 20 minutes.
8. Then reduce heat to 375 degrees and bake another 15-20 minutes, or until set. May want to cover with foil after baking initial 20 minutes.
9. Enjoy!

3.5.3251