Go Back
+ servings

Sweet Potato Crusted Quiche

Prep Time:10 minutes
Cook Time:45 minutes
Yield: 4 people


  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 3/4 onion, chopped
  • 1 clove of minced garlic or about ½-1 teaspoon garlic powder
  • 2 big handfuls chopped kale 
  • 1 1/2 cup broccoli florets, finely chopped
  • 7 eggs, beaten
  • 3 tablespoons almond milk (we always use almond milk but water or any milk will also work, whatever you prefer)
  • 1/4 cup sharp cheddar 
  • salt & pepper to taste


Kid Tip: Let your kids arrange the sweet potatoes, mix the ingredients and then dump them as age appropriate.
For babies on solids but less than 12 months, omit the salt.
We originally found this recipe from Lindsay Surowitz at Weeknight Bite and can tell you each time we make it we’re shocked at how easy and delicious it is. We’ve adapted it over time and it’s always a big hit! It's quickly become one of our favorite dishes to whip up for any occasion! Gorgeous photography by: @currentlykristen 


  • Preheat oven to 350 degrees.
  • Slice sweet potatoes using either a mandoline or a knife. Note: no need to peel sweet potatoes! There’s nutrients in the skin and we’re all about making prep easier and faster!
  • Spray a pie dish with olive oil spray. Arrange the sweet potato slices in the dish, starting with the bottom of the dish first, and then the sides.
  • Once you've arranged your "crust", spray with olive oil spray, sprinkle with salt and pepper, and bake for 15 minutes (we do three layers of thinly sliced sweet potato).
  • Meanwhile, heat a large skillet over medium heat. Warm the olive oil and then sauté the onions. Add the garlic (if using minced garlic) and cook until fragrant (about 45-60 seconds). Don’t brown or burn the garlic. Add the chopped broccoli and kale and sauté. If using garlic powder, add it as you sauté the veggies.
  • Whisk eggs in a separate bowl and add almond milk or liquid of choice.
  • Arrange sautéed veggies in an even layer on the sweet potato crust. Then pour the whisked eggs over the veggies. Season with salt and pepper.
  • Add shredded cheese on top.
  • Bake for 25-30 minutes, or until the eggs are set. Let stand for 5 minutes before slicing.
  • Enjoy!