This sweet potato quiche is high in protein, low in carbs, gluten-free, and delicious! Besides making a great crust, the sweet potatoes add another layer of flavour, the slight sweetness combines perfectly with the savory ingredients. It's cheesy, substantial, comforting, healthy, and perfect for any meal of the day!
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This sweet potato quiche is an updated version of a recipe I had posted almost 10 years ago! I was inspired to update this recipe and make it better after learning a lot about nutrition and the importance of protein in our diets, especially as we get older and as we look towards building lean muscle to stay strong and able. This sweet potato quiche helps to tick a lot of the boxes in terms of protein, fibre, good carbohydrates, AND it's gluten-free!
Ingredients
- Sweet potatoes
- Eggs
- Cottage cheese
- Milk
- Garlic powder
- Onion powder
- Salt and pepper
- Broccoli
- Bacon
- Cheddar cheese
Instructions
Preheat oven 375F/190C.
Cook the broccoli by boiling for 5 minutes; drain. Cook the bacon until golden; drain over paper towels.
If leaving the skin on the sweet potatoes, scrub and rinse off the sweet potatoes to wash away any dirt. Trim and discard the tough tips. Slice the sweet potatoes into thin discs.
Lightly grease oven-safe pie plate with extra light olive oil or an oil spray. Lay the sweet potato slices on the bottom of a deep pie dish and up around the sides to create the crust.
Lightly brush more or lightly spray more oil over sweet potatoes and bake for 10 minutes.
Pro Tip: Fill any gaps in the bottom of the pie plate with the smallest discs and use the most "regular" sized discs for the sides
In medium bowl, beat eggs, cottage cheese, milk, garlic powder, onion powder, salt and pepper. Set aside.
Remove sweet potato crust from oven and let cool for at least 5 minutes. Layer in the cooked broccoli, cooked bacon and grated cheddar.
Pour the beaten egg mixture into the dish.
Bake the quiche for 40 minutes until the edges are golden brown. Wait about 15 minutes, allowing the quiche to cool slightly and set before cutting into it and serving.
Substitutions and Variations
Meat: Substitute the bacon with chopped ham or crumbled Italian sausage.
Vegetables: Substitute the broccoli with spinach, mushrooms, bell peppers, cauliflower, butternut squash, asparagus, zucchini, etc. Note that these should all be cooked already before adding them to the quiche. Sautéed onions would also be good in the quiche.
Cheese: Substitute or mix the cheddar with Swiss cheese or mozzarella. Also good to mix in some feta cheese or topped with grated Pecorino Romano. The cottage cheese can be omitted, if preferred, which will also lower the amount of protein in the quiche.
Milk: Use regular or non-fat milk. Substitute it with a nut-based milk or coconut milk.
Serving Suggestions
The sweet potato quiche is perfect for any meal of the day. The obvious time to eat it would be for breakfast or brunch, but it is also hardy and substantial enough to have it for lunch or dinner.
For breakfast, I like to enjoy it with some avocado and Greek yogurt. If serving for lunch or dinner, pair it with a salad drizzled with Greek Yogurt Caesar Dressing, Sweet and Tangy Balsamic Vinaigrette, or Orange Poppyseed Dressing.
Commonly Asked Questions
Can the quiche be made ahead?
Yes! Follow the recipe completely and allow the quiche to cool to room temperature. Cover the quiche lightly with plastic wrap or foil and refrigerate.
How do I reheat the quiche?
To reheat a single serving, microwaving it for 1-2 minutes is the fastest method. If you are reheating the entire quiche (from the refrigerator), bake in a preheated 375F/190C oven for 20 minutes.
Can I freeze the quiche?
Yes! You can freeze the whole quiche or individual portions using freezer bags, squeezing out as much air as possible before sealing the bag. Make sure that the quiche has been chilled in the fridge before transferring to the freezer.
How do I defrost the quiche?
Remove the quiche from the freezer the night before and let it defrost in the refrigerator overnight.
More Recipes You Might Like
If you are interested in more quiche or egg recipes, be sure to check out these delicious options:
This sweet potato quiche is hardy, comforting, and delicious, no matter what fillings you choose to load in. With the addition of cottage cheese, you also get an extra dose of protein in every tasty bite! Make it to enjoy for any meal of the day!
Recipe
Sweet Potato Quiche
Ingredients
- 2 small sweet potatoes
- Extra light olive oil or an oil spray
- 8 eggs
- ½ cup milk
- 1 cup cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling:
- 3 cups chopped broccoli, cooked (See Recipe Notes below)
- 2 slices bacon, diced and fried until golden
- ¾ cup grated cheddar
Instructions
- Preheat oven 375 deg F (190 C).
- Cook the broccoli by boiling for 5 minutes; drain. Cook the bacon until golden; drain over paper towels.
- If leaving the skin on the sweet potatoes, scrub and rinse off the sweet potatoes to wash away any dirt. Trim and discard the tough tips. Slice the sweet potatoes into thin discs.
- Lightly grease oven-safe pie plate with extra light olive oil or an oil spray. Lay the sweet potato slices on the bottom of a deep pie dish and up around the sides to create the crust.
- Lightly brush more or lightly spray more oil over sweet potatoes and bake for 10 minutes.
- In medium bowl, beat eggs, cottage cheese, milk, garlic powder, onion powder, salt and pepper. Set aside.
- Remove sweet potato crust from oven and let cool for at least 5 minutes. Layer in the cooked broccoli, cooked bacon and grated cheddar.
- Pour the beaten egg mixture into the dish.
- Bake the quiche for 40 minutes until the edges are golden brown. Wait about 15 minutes, allowing the quiche to cool slightly and set before cutting into it and serving.
Notes
- I used about 300g of sweet potatoes.
- Any fillings (vegetables, meat) should be cooked before adding them to the quiche.
- For cooking the broccoli, I boiled the cut broccoli for 5 minutes, drained it, and let it cool slightly before adding it to the plate.
- For the bacon, I cut the bacon into small pieces, fried until golden, and drained it on paper towels to absorb any excess oil.
- Substitutions:
- Meat: Substitute the bacon with chopped ham or crumbled Italian sausage.
- Vegetables: Substitute the broccoli with spinach, mushrooms, bell peppers, cauliflower, butternut squash, asparagus, zucchini, etc. Note that these should all be cooked already before adding them to the quiche. Sautéed onions would also be good in the quiche.
- Cheese: Substitute or mix the cheddar with Swiss cheese or mozzarella. Also good to mix in some feta cheese or topped with grated Pecorino Romano. The cottage cheese can be omitted, if preferred, which will also lower the amount of protein in the quiche.
- Milk: Use regular or non-fat milk. Substitute it with a nut-based milk or coconut milk.
- To make the quiche ahead of time, follow the recipe completely and allow the quiche to cool to room temperature. Cover the quiche lightly with plastic wrap or foil and refrigerate.
- To reheat a single serving, microwaving it for 1-2 minutes is the fastest method. If you are reheating the entire quiche (from the refrigerator), bake in a preheated 375F/190C oven for 20 minutes.
- You can freeze the whole quiche or individual portions using freezer bags, squeezing out as much air as possible before sealing the bag. Make sure that the quiche has been chilled in the fridge before transferring to the freezer.
- To defrost the quiche from frozen, remove it from the freezer the night before and let it defrost in the refrigerator overnight.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
**This post was originally published December 15th, 2016 and republished April 6th, 2026 with an updated recipe, new photos, and new writing.
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