Gluten-Free Quiche: Herb-Loaded Leek and Goat Cheese Quiche with a Sweet Potato Crust

11.07.18 - BY Nona Raybern

Gluten-Free Quiche. How do you make a crust with no all-purpose flour? Shred up some sweet potatoes, of course!

The great part about this quiche crust? It’s super easy to make. All you need is a grater, like the Endurance® Box Grater and some gluten-free flour to have a perfectly crisp and moist crust for your quiche.

 

Two large-sized sweet potatoes should do the trick for one crust in a 9inch pie pan. Overall, you should have about 4 cups of shredded sweet potato. Soaking the shredded sweet potato in water will remove a lot of the starch and squeezing the moisture out of it ensures that you won’t be left with a soggy crust.

Added in some gluten-free flour will also help to bind this crust together. If you can’t find gluten-free all purpose flour, try using an alternative flour like coconut or oat. Almond flour will make the crust too mealy and won’t provide the necessary bind, so skip that alternative.

This sweet potato crust provides a delicious slightly sweet base for some eggy quiche goodness.

Now, the best part of this gluten-free quiche is the filling (of course). Packed full of herbs, sauteed leeks, and goat cheese, this dish is an explosion of flavor. The goat cheese gives it a nice tangy flavor, especially when it’s finely crumbled into the mixture.

For our version, we chose sage, thyme, parsley, and chives (modeled after a French-style omelette). However, you can choose any type of herb combination you want. If you don’t want to use fresh herbs, then dried herbs are fine. The flavor just won’t be as fresh. And your hands won’t smell as amazing because fresh chopped herbs are better than scented hand lotion, for real.

Now, with a 9inch pie pan, we recommend following the recipe precisely for the filling measurements. But, if you’re using some type of deep springform pan, you can double the egg, dairy, and herbs to create a deeper custard. Keep the leek and goat cheese quantities the same.

However you prepare it, there’s nothing better than a delicious quiche and this combination is a sure-fire hit.

 

 

Herb, Leek, and Goat Cheese Gluten-free quiche in Sweet Potato Crust

Herb, Leek, and Goat Cheese in Sweet Potato Crust

This herb-loaded leek and goat cheese quiche with sweet potato crust is a dream come true. Easy, flavorful, and perfect for those with gluten sensitivities. 

Course

Breakfast

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes

Servings 8 people

Ingredients

For the Sweet Potato Crust

  • 3 1/2
    cups
    Shredded sweet potatoes
  • 1
    Egg white
  • 1
    Tbsp
    Gluten-free flour
  • 2
    Tsp
    Olive oil
  • 3/4
    Tsp
    Sea salt
  • 1/4
    Tsp
    Ground black pepper

For the Quiche Filling

  • 2
    Medium-sized
    Leeks, chopped
  • 2
    Tbsp
    Butter
  • 3
    Eggs
  • 2
    Egg yolks
  • 1/2
    Cup
    Heavy whipping cream
  • 1/2
    Cup
    Whole milk
  • 3/4
    Cup
    Herbs, chopped (Sage, parsley, thyme)
    Choose your own to taste
  • 2
    Tbsp
    Chives, chopped
  • 1/2
    Tsp
    Nutmeg
  • 1/4
    Tsp
    Salt
  • 1/4
    Tsp
    Black pepper
  • Goat Cheese, crumbled

Instructions

For the Sweet Potato Crust

  1. Preheat oven to 425 degrees and spray a 9 inch pie pan or springform pan with cooking oil.

  2. Place the shredded sweet potatoes in a bowl of water and toss around to release some of the starch.
  3. Drain and place the sweet potatoes in a clean towel and squeeze out any excess liquid.
  4. Place the sweet potatoes back in the bowl, add in the egg white, flour, salt and pepper and toss until coated.
  5. Dump the sweet potato mixture into the prepared skillet and press into an even layer along the bottom and up the sides.
  6. Bake for 20-25 minutes or until golden.
  7. Remove from the oven and add in the quiche filling.

For the Filling

  1. Bring oven heat down to 375°F

  2. Melt butter in large skillet over medium-high heat. Cook leeks until tender, about 7-10 minutes. 

  3. Whisk eggs, heavy cream, milk, chives, herbs, nutmeg, salt, and pepper together. Spread leeks on the bottom of the sweet potato crust. Spread goat cheese on top of the leeks. Pour egg mixture over.

  4. Bake in the oven 40-50 minutes until lightly browned and a sharp knife inserted in the center comes out clean. Remove and cool on a rack for 20 minutes. Serve warm or at room temperature. 

Crust recipe from Recipe Runner.