This Savory Veggie Quiche-Tart with Sweet Potato Crust is a culinary adaptation that seamlessly blends the rich traditions of classic quiches and tarts with a modern, health-conscious twist. This dish embodies creativity, nutrition, and rustic charm by swapping out the traditional pastry crust for a vibrant, nutrient-rich sweet potato crust.
The Sweet Potato Crust: A Nutritious Innovation
The sweet potato crust forms the heart of this dish, offering a natural sweetness and a boost of essential nutrients like fiber, vitamins A and C, and potassium. This innovative base adds a pop of color and caters to health-conscious food lovers looking for gluten-free and lower-carb alternatives. The sweet potatoes provide a firm yet tender structure, making this quiche-tart hearty and elegant.
The Filling: A Symphony of Veggie Goodness
The filling is a creamy, protein-rich blend of eggs, caramelized onions, spinach, and broccoli, offering a medley of flavors and textures. The addition of Gruyère cheese infuses a savory richness that perfectly complements the crust’s subtle sweetness. A light dusting of crispy breadcrumbs on top creates a satisfying crunch, balancing the creamy interior with every bite.
Quiche or Tart? Why Not Both!
This dish earns its double identity — quiche and tart — due to its key components:
- Quiche Element: The creamy, custard-like egg filling gives it the familiar texture and flavor profile of a classic quiche, a staple of French cuisine.
- Tart Element: The open-faced, structured presentation, paired with the artistic layering of vegetables, evokes the refined elegance of a tart. The sweet potato crust adds a modern, flavorful twist typically found in creative tart recipes.
A Versatile Dish for Any Occasion
Whether served at brunch, a potluck, or as a light dinner, this Savory Veggie Quiche-Tart with Sweet Potato Crust is versatile and satisfying. It can be enjoyed warm, at room temperature, or even cold, making it perfect for meal prep or entertaining.
Delightful Variations:
- Mediterranean Twist: Add feta cheese, olives, and sun-dried tomatoes for a tangy, herbaceous flair.
- Indian Fusion: Introduce cumin, turmeric, and green chilies for an aromatic punch.
- Vegan Alternative: Swap the egg custard for a chickpea flour batter and use coconut milk for a dairy-free version.
A Celebration of Contrasts
This dish beautifully marries contrasting flavors and textures: the earthy sweetness of the crust, the savory depth of the filling, and the crisp bite of the breadcrumb topping. It’s a balance of tradition and innovation, comfort and creativity, making it a standout recipe that embraces the best of both worlds.
Whether you call it a quiche for its custardy filling or a tart for its refined structure, this Sweet Potato Savory Quiche-Tart is a celebration of wholesome ingredients and timeless culinary traditions.
Veggie Quiche-Tart with Sweet Potato Crust
Description
Looking for a unique, healthy, and delicious dish? This Savory Veggie Quiche-Tart with Sweet Potato Crust offers a delightful fusion of health and tradition. Featuring a vibrant sweet potato crust and a creamy filling of eggs, spinach, caramelized onions, and broccoli, this dish perfectly balances natural sweetness with savory richness. Topped with Gruyère cheese and crispy breadcrumbs, it’s a versatile, gluten-free option that’s perfect for brunch, potlucks, or a light dinner. Elegant, wholesome, and delicious — a modern twist on the classic quiche-tart!
Ingredients
For the Crust:
For the Filling:
For the Topping:
Optional additions to the filling ( or Topping):
Instructions
Step 1: Prepare the Crust (Preventing Puffing)
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1. Preheat the oven: Set your oven to 350°F (175°C).
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2. Prepare the crust mixture: In a mixing bowl, combine the grated sweet potato, cornstarch, beaten eggs, salt, and paprika. Mix until well combined.
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3. Prepare the tart pan: Grease a tart pan and press the sweet potato mixture evenly across the bottom and sides, forming an even crust layer.
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4. Prick the crust: Use a fork to gently prick the crust in multiple spots across the base and sides. This will help release steam during baking and prevent puffing.
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5. Weigh down the crust (optional): To ensure the crust remains flat, line it with parchment paper and place pie weights, dry beans, or uncooked rice on top. This step is optional but highly effective for a smooth base.
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6. Bake the crust:
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o Bake for 15 minutes at 350°F with the weights.
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o Remove the weights and parchment paper, then bake for another 5 minutes to lightly crisp the surface.
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o Reduce the temperature to 300°F and bake for an additional 5 minutes to ensure the crust is fully set.
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7. Cool the crust: Remove from the oven and let the crust cool slightly before adding the filling.
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These steps will help ensure a flat and even sweet potato crust, avoiding puffing while maintaining its structure and texture.
Step 2: Prepare the Filling
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1. Whip together the eggs and cream in a large bowl. Season with salt, black pepper, and chili flakes.
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2. Layer the cooled crust with tomato ketchup and Sriracha sauce. Sprinkle breadcrumbs and a portion of the grated Gruyère cheese on top.
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3. Evenly distribute the caramelized onions, sautéed spinach, and broccoli over the crust.
Step 3: Assemble and Bake
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1. Pour the egg and cream mixture over the vegetables in the crust.
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2. Sprinkle the remaining breadcrumbs and Gruyère cheese over the top.
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3. Bake the tart at 350°F for 25–30 minutes, or until the filling is set and the top is golden and bubbly.
Step 4: Serve
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1. Allow the tart to cool for 5–10 minutes before slicing.
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2. Serve warm as a standalone dish or alongside a fresh green salad.