Veggie Quiche-Tart with Sweet Potato Crust

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.

Cooking Method , , ,
Cuisine ,
Courses , ,
Difficulty Advanced
Time
Cook Time: 1 hr
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. Preheat the oven: Set your oven to 350°F (175°C).
  2. 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. 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. 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. 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. Bake the crust:
  7. o Bake for 15 minutes at 350°F with the weights.
  8. o Remove the weights and parchment paper, then bake for another 5 minutes to lightly crisp the surface.
  9. o Reduce the temperature to 300°F and bake for an additional 5 minutes to ensure the crust is fully set.
  10. 7. Cool the crust: Remove from the oven and let the crust cool slightly before adding the filling.
  11. 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. 1. Whip together the eggs and cream in a large bowl. Season with salt, black pepper, and chili flakes.
  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. 3. Evenly distribute the caramelized onions, sautéed spinach, and broccoli over the crust.
    15. Step 3: Assemble and Bake
  15. 1. Pour the egg and cream mixture over the vegetables in the crust.
  16. 2. Sprinkle the remaining breadcrumbs and Gruyère cheese over the top.
  17. 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
  18. 1. Allow the tart to cool for 5–10 minutes before slicing.
  19. 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.