Sweetpotato Quiche
NC State Fair Tailgate Recipe Contest Honorable Mention. Kristen Frybort Raleigh, NC
Course: Main Course, Side Dish
Cuisine: American
Keyword: breakfast, breakfasts for dinner, brunch, eggs, quiche, sweet potato
Servings: 8
Calories: 252kcal
- 2 cups sweetpotatoes peeled and diced into small cubes
- ¾ cup yellow onion diced
- 2 ½ tablespoons olive oil
- ½ teaspoon salt
- Black pepper to taste
- Egg Mixture
- 4 eggs
- 1 cup heavy cream
- ½ teaspoon fresh rosemary minced
- ½ tablespoon fresh parsley minced
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
Other ingredients
- 3 oz. Gruyere cheese shredded
- Pre baked deep dish pie crust
Preheat oven to 400̊
Mix together first five ingredients, place baking sheet
Roast in oven for 15-20 minutes
While sweetpotatoes and onions are roasting, shred cheese and set aside
Whisk the next egg mixture ingredients together and set aside
Once potatoes and onions have finished roasting, spoon them into the pre-baked pie shell.
Next layer the shredded cheese on top of the sweetpotatoes
Reduce oven to 375̊
Pour egg mixture over the cheese
Place quiche in oven on center rack
Bake 20-25 minutes or until eggs are set
Nutrition Facts
Sweetpotato Quiche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 252kcal | Carbohydrates: 9g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 679mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5396IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg | Net Carbohydrates: 8g