Perfect Broccoli & Cheddar Quiche with Sweet Potato Crust (Gluten-Free)

I’ve reimagined the classic French quiche with this gluten-free version featuring a clever sweet potato crust. After perfecting this recipe through countless tests, I’ve found that pre-baking the sweet potato crust is crucial for achieving that perfect crispy texture that contrasts beautifully with the silky egg filling.

Why You’ll Love This Recipe

This modern twist on a traditional quiche delivers all the comfort of the classic version while being naturally gluten-free and packed with nutrients. The sweet potato crust adds a subtle sweetness that complements the savory filling perfectly.

Ingredients

For the Sweet Potato Crust

• 2 large sweet potatoes (about 1 pound/450g), very thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

For the Filling

• 4 large eggs
• 1 cup (240ml) unsweetened almond milk
• 2 cups broccoli florets, cut small and lightly steamed
• 1 cup (4 oz/113g) sharp cheddar cheese, freshly grated
• ¼ cup (1 oz/28g) Parmesan cheese, grated
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 tablespoon fresh thyme leaves

Step-by-Step Instructions

Preparing the Sweet Potato Crust

1. Preheat oven to 375°F (190°C)
2. Slice sweet potatoes very thinly (1/8 inch) using a mandoline or sharp knife
3. Toss sweet potato slices with olive oil, salt, pepper, and garlic powder
4. Layer slices in a 9-inch pie dish, slightly overlapping, covering bottom and sides
5. Bake for 20 minutes until edges start to crisp

Making the Filling

1. While crust bakes, steam broccoli until bright green (about 3 minutes)
2. Whisk eggs and almond milk until well combined
3. Stir in ¾ of the cheddar, salt, pepper, and nutmeg

Assembly and Baking

1. Layer steamed broccoli over pre-baked crust
2. Pour egg mixture over broccoli
3. Top with remaining cheddar and all Parmesan
4. Bake for 35-40 minutes until center is set
5. Let rest for 10 minutes before slicing

Pro Tips for Perfect Results

• Slice sweet potatoes as thinly and uniformly as possible
• Pat steamed broccoli dry to prevent a watery quiche
• Don’t overbake – remove when center is just set but still slightly jiggly
• Use freshly grated cheese for best melting

Nutritional Information

Per slice (serves 8):

• Calories: 245
• Protein: 12g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 14g
• Vitamin A: 380% DV
• Calcium: 25% DV
• Iron: 8% DV

Storage and Reheating

• Refrigerate for up to 4 days
• Freeze individual slices for up to 2 months
• Reheat in a 350°F (175°C) oven for 10-15 minutes

Make It Your Own

• Swap broccoli for asparagus or spinach
• Try different cheese combinations
• Add sautéed mushrooms or caramelized onions
• Include fresh herbs like dill or chives
• Use regular milk instead of almond milk

This quiche has become my favorite breakfast-for-dinner option and is perfect for meal prep. The sweet potato crust adds a nutritious twist while keeping the dish gluten-free. Whether served hot or at room temperature, it’s ideal for brunches, light dinners, or packed lunches.

Remember to let the quiche rest before cutting – this allows the filling to set completely and ensures perfect slices every time. The combination of sharp cheddar and nutty Parmesan creates a rich, satisfying flavor that makes this healthier version just as crave-worthy as the traditional pastry-crusted variety.