Veggie Quiche-Tart with Sweet Potato Crust

Cook Time 1 hr
Cooking Method: , , ,
Cuisine: ,
Courses: , ,
Difficulty: Advanced
Servings: 4
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:
  • 1 Large sweet potato, finely grated (approx. 1.5 cups after grating)
  • 1 TBSP cornstarch, for binding
  • 2 Eggs , beaten
  • 1/2 TSP salt, or to taste
  • 1/2 TSP paprika, for flavor
    • For the Filling:
  • 6 Eggs whipped
  • 1/2 cup cream, for a rich texture
  • 1/2 TSP salt, or to taste
  • 1/4 TSP black pepper, freshly ground
  • 1/4 TSP chili flakes, optional for heat
  • 1 Large onion, thinly sliced and caramelized
  • 2 cups fresh spinach, chopped and sautéed
  • 1 cup broccoli, finely chopped and sautéed
    • For the Topping:
  • 1/4 cup breadcrumbs, for crunch
  • 1/2 cup Gruyère cheese, grated
    • Optional additions to the filling ( or Topping):
  • 2 TBSP tomato ketchup, for a tangy base
  • 1 TBSP Sriracha sauce, for a spicy kick
Instructions
    Step 1: Prepare the Crust (Preventing Puffing)
  1. 1
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    6. Bake the crust:
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    o Bake for 15 minutes at 350°F with the weights.
  8. 8
    o Remove the weights and parchment paper, then bake for another 5 minutes to lightly crisp the surface.
  9. 9
    o Reduce the temperature to 300°F and bake for an additional 5 minutes to ensure the crust is fully set.
  10. 10
    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.
    12. Step 2: Prepare the Filling
  12. 12
    1. Whip together the eggs and cream in a large bowl. Season with salt, black pepper, and chili flakes.
  13. 13
    2. Layer the cooled crust with tomato ketchup and Sriracha sauce. Sprinkle breadcrumbs and a portion of the grated Gruyère cheese on top.
  14. 14
    3. Evenly distribute the caramelized onions, sautéed spinach, and broccoli over the crust.
    15. Step 3: Assemble and Bake
  15. 15
    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.
    18. 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.
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Read it online: https://www.mellowmasala.com/recipe/veggie-quiche-tart-with-sweet-potato-crust/
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.