Curry Quiche with Sweet Potato Crust

If there’s sweet potatoes in it, I’ll eat it.

It’s kind of a rule I live my life by. The Declaration of Independence states love, life, and the pursuit of sweet potatoes, right?

Not only are they incredibly rich and delicious (for being a vegetable) they’re teeming with good-for-you ingredients. These gems deliver around 769% of your daily recommended level of vitamin A. Impressive, right? Vitamin A is best known for its role in healthy vision, but it’s also important for maintaining an excellent immune system and helping your heart, lungs, and kidneys stay in tip-top shape.

In the words of Biggie, if ya don’t know…now ya know.

I love a creative crust. Flour is cool and all (I mean, let’s be real, it’s delicious) but a crispy, chewy, savory crust made entirely out of root vegetables!? This is something I can get my fork behind.

Your typical eggy quiche gets curried away and smoked with paprika and garam masala. Creamy green peas and juicy shallots come out sizzling. A handful of piquant cilantro and a dollop of rich Greek yogurt on top set the stage for a each slice feeling like a sin in itself.

Pro Tip: if you slather your piece in hot sauce, it shall not disappoint.

Curry Quiche with Sweet Potato Crust

Makes: 1 quiche 

  • 5 large sweet potatoes
  • 1/4 cup fresh parmesan cheese, grated
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1/2 jalapeno, minced (seeds removed if you’re not so into spiciness)
  • 5 eggs
  • 1/2 cup milk or unsweetened plain plant-based milk
  • 3 tablespoons minced chives
  • 1/4 cup frozen green peas, thawed
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon garam masala (optional)
  • 1 teaspoon smoked paprika or paprika
  • black pepper
  • sea salt
  • 1/2 Greek yogurt (for serving)
  • Handful of cilantro, minced (for garnish)
  1. First, preheat oven to 350 and slice sweet potatoes super thin. I used a mandolin for this, but if you have a sharp knife, go to town.
  2. Line slices in a round pie dish/cake pan or a cast iron pan. It may look like a lot of taters…but trust me, they will cook down! Give a drizzle of olive oil and shake of sea salt and black pepper. Bake for 25-30 minutes, until potatoes are tender. Remove from oven.
  3. While the “crust” is cookin’ heat up 1 tablespoon of olive oil in a medium skillet over medium heat. Add shallots and cook under tender (about 4-5 minutes). Add garlic and jalapenos and cook another 1 minute. Remove from heat.
  4. In a mixing bowl, whisk together eggs and milk. Add cooked shallots, garlic, jalapenos, chives, green peas, curry powder, garam masala, smoked paprika, 1 teaspoon of black pepper, and 3/4 teaspoon of sea salt. Stir together until combined.
  5. When crust is done baking, sprinkle parmesan cheese over the potato slices. Pour egg mixture over cheese/potatoes and cook for 20-30 minutes, until eggs are just set.
  6. Cut into slices and serve each slice with a dollop of Greek yogurt and fresh cilantro.

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