Recipes in the world of Flavilo

Gluten-free sweet potato quiche, sliced

Sweet Potato Crusted Quiche (Gluten-Free Alternative)

Quiche is a savory pie of French origin that has become popular worldwide over the years. The sweet potato crust offers a modern and healthy alternative to traditional flour-based pastry, especially for those who want to eat gluten-free. Technically, the most important step is pre-baking and shaping the crust. The thinly sliced sweet potatoes must soften properly during pre-baking, otherwise they may remain raw in the final result. When shaping the pie, make sure the slices overlap, otherwise they will leave gaps during baking through which the filling can leak. As the garlic and leeks sauté, the aroma instantly makes the kitchen feel homely. The freshness of the spinach and the silkiness of the cheese harmoniously complement the slightly sweet taste of the sweet potatoes. This quiche is an ideal choice for lunch, dinner, or even a festive table.

Prep Time 25 min
Preparation 45 min
Total 1 hr 10 min
1560 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g Sweet Potato
⭕ 4 Eggs
⭕ 150 ml Heavy Cream
⭕ 100 g Grated Cheese
⭕ 100 g Spinach
⭕ 2 cloves Garlic
⭕ 1 Leek
⭕ 1 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 0.25 tsp Nutmeg

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) and prepare a 9-inch (24 cm) pie dish. Grease it with olive oil to prevent sticking.

    2

    Peel the sweet potatoes and slice them into thin rounds, about 2-3 mm thick. We'll use these to create the crust, not a puree!

    3

    Lightly salt the sweet potato slices, then layer them in a circular pattern in the pie dish, slightly overlapping each other. Create a rim along the sides of the dish as well. This will be your gluten-free 'crust'.

    4

    Place the prepared crust in the oven and bake for 15 minutes, until slightly softened and set. This helps prevent the filling from making it soggy later.

    5

    Meanwhile, chop the leek and garlic. In a skillet, heat the olive oil, then sauté the leek until softened. Add the garlic and cook until fragrant. Add the spinach and wilt briefly, about 1-2 minutes.

    6

    In a bowl, whisk the eggs, then stir in the heavy cream, grated cheese, salt, pepper, and a pinch of nutmeg. This will create the creamy filling.

    7

    Combine the sautéed vegetables with the egg and cream mixture. Then pour it over the pre-baked sweet potato crust and spread evenly.

    8

    Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden brown. Check the center with a toothpick – if it comes out clean, it's done.

    9

    Let the quiche rest for 10 minutes after baking for easier slicing. Serve warm, lukewarm, or cold.