Broccoli Cheddar Quiche in a Crispy Sweet Potato Crust

Broccoli Cheddar Quiche with Sweet Potato Crust is an ideal morning meal — savory, satisfying, rich in protein, and containing a serving of greens.

The ultimate savory and hearty breakfast option

If you want a nourishing and flavorful breakfast that will keep you full and energized, this broccoli and cheddar quiche with a sweet potato crust is a great choice. It’s tasty enough to tempt second helpings and substantial enough to serve for lunch or brunch on leisurely mornings. The recipe takes about 45–55 minutes from start to finish, and the result is well worth the time.

Ingredients in this broccoli and sweet potato quiche

This quiche combines wholesome ingredients: a sweet potato crust, broccoli, turkey bacon, eggs, and cheddar for flavor and texture. Season simply with garlic, salt, and pepper.

• Sweet Potatoes: 1 extra-large sweet potato or 2 medium sweet potatoes (for the crust).
• Yellow Onion: 1 small, diced.
• Olive Oil: 2 tbsp to sauté the vegetables.
• Broccoli: 2 cups, roughly chopped.
• Turkey Bacon: 8 slices, diced (or your preferred bacon substitute).
• Garlic: 2 cloves, minced.
• Salt & Pepper: 1/2 tsp each, or to taste.
• Eggs: 6 large eggs to bind the filling and add protein.
• Almond Milk: 1/2 cup unsweetened almond milk for a creamy texture.
• Cheddar Cheese: 1/2 cup shredded cheddar.

Tools used to make a homemade quiche

Gather a cutting board, a sharp knife, a 9-inch pie dish, a large sauté pan, a mixing bowl, a whisk, and measuring spoons and cups (1/2 tsp, 1 tbsp, 1/2 cup, 1 cup).

How to make broccoli cheddar quiche with sweet potato crust

This recipe is straightforward and forgiving, ideal for relaxed weekend cooking. It yields a nutritious quiche with natural proteins and vegetables.

1. Preheat the oven to 400°F and spray a 9-inch pie dish with nonstick spray.

2. Wash, peel, and slice the sweet potatoes into 1/8-inch rounds. Arrange the slices in overlapping layers across the bottom of the pie dish and up the sides, trimming pieces as needed to fill gaps.

3. Bake the sweet potato crust for 20 minutes.

4. While the crust bakes, heat the olive oil in a large sauté pan. Add the diced onion, chopped broccoli, and diced turkey bacon. Cook 5–7 minutes, until the vegetables soften. Stir in the minced garlic, salt, and pepper, and cook another 2 minutes. Remove from heat and let cool slightly.

5. In a mixing bowl, whisk together the eggs and unsweetened almond milk until combined.

6. When the sweet potato crust is done, reduce the oven temperature to 350°F.

7. Add the cooled vegetable and bacon mixture to the egg mixture, stir in the shredded cheddar, then pour the filling into the sweet potato crust. Bake for about 40 minutes, or until the center is set and not jiggly.

8. Allow the quiche to cool for at least 20 minutes before slicing and serving — this helps it set and makes cleaner slices.

Step-by-step Instructions on how to make Broccoli Cheddar Quiche with Sweet Potato Crust

If you have leftovers, store the quiche in an airtight container in the refrigerator for best quality. Reheat in an oven-safe dish at 350°F until warmed through, checking often to avoid drying out. Consume within 2–3 days.

You can freeze the quiche before or after baking. Wrap it well and freeze up to 3 months. Thaw in the refrigerator before baking or reheating; follow the original baking time if raw, or reheat from thawed if already baked.

This quiche is adaptable. Swap broccoli for spinach (chop spinach into smaller pieces so it distributes evenly), or replace turkey bacon with cooked sausage or ground beef if you prefer a different protein. If you change the meat, ensure it is fully cooked before adding to the filling.

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Photos by Moriah Sawtelle and recipe by Erin Antoniak.