Broccoli Cheddar Quiche with Crispy Sweet Potato Crust

Broccoli Cheddar Quiche with Sweet Potato Crust is an ideal morning meal—savory, filling, rich in protein, and featuring a serving of greens.

The ultimate savory and hearty breakfast option

If you want a nourishing, flavorful breakfast that keeps you satisfied, this broccoli and cheddar quiche with a sweet potato crust is a perfect choice. It combines vegetables, cheese, and eggs into a dish that works for breakfast, brunch, or a light lunch. The recipe takes about 45–55 minutes from start to finish, and it’s worth every minute.

This quiche is especially great for a relaxed weekend morning when you want something a little special but still uncomplicated to make. Read on for ingredients, tools, step-by-step instructions, storage tips, and simple substitutions.

Ingredients in this broccoli and sweet potato quiche

This quiche features a sweet potato base topped with a savory filling of broccoli, bacon, eggs, and cheddar. Seasoning is simple—salt, pepper, and garlic—so the ingredients shine through.

• Sweet Potatoes: 1 extra-large sweet potato or 2 smaller sweet potatoes (for the crust).
• Yellow Onion: 1 small, diced.
• Olive Oil: 2 tbsp to sauté the vegetables.
• Broccoli: 2 cups, roughly chopped.
• Turkey Bacon: 8 slices, diced (or your preferred bacon substitute).
• Garlic: 2 cloves, minced.
• Salt & Pepper: 1/2 tsp salt and 1/2 tsp pepper, or to taste.
• Eggs: 6 eggs for structure and protein.
• Almond Milk: 1/2 cup unsweetened almond milk for a creamy, not-too-dry texture.
• Cheddar Cheese: 1/2 cup shredded cheddar.

Tools used to make a homemade quiche

Gather a cutting board and knife, a 9-inch pie dish, a large sauté pan, a mixing bowl, and a whisk. For measuring, have 1/2 tsp, 1 tbsp, 1/2 cup, and 1 cup on hand.

How to make broccoli cheddar quiche with sweet potato crust

Follow these steps for a reliable quiche with a crisp sweet potato crust and a tender, flavorful filling.

1. Preheat the oven to 400°F and spray a 9-inch pie dish with nonstick spray.

2. Wash, peel, and slice the sweet potatoes into 1/8-inch rounds. Layer the slices across the bottom and up the sides of the pie dish, overlapping to form a solid crust. Cut pieces as needed to fill gaps.

3. Bake the sweet potato crust for 20 minutes.

4. While the crust bakes, heat 2 tablespoons of olive oil in a large sauté pan. Add the diced onion, chopped broccoli, and diced turkey bacon. Cook 5–7 minutes, until the vegetables soften. Stir in the minced garlic, salt, and pepper, and cook another 2 minutes. Remove from heat and let cool slightly.

5. In a bowl, whisk together 6 eggs and 1/2 cup unsweetened almond milk until combined.

6. Reduce oven temperature to 350°F after the crust has finished baking.

7. Mix the cooled vegetable and bacon mixture into the egg mixture. Stir in 1/2 cup shredded cheddar. Pour the filling into the sweet potato crust and bake for about 40 minutes, or until the center is set and no longer jiggly.

8. Allow the quiche to cool at least 20 minutes before slicing and serving to ensure clean slices and set texture.

Store leftover quiche in an airtight container in the refrigerator and use within 2–3 days. To reheat, place slices in an oven-safe dish and warm at 350°F until heated through, checking regularly to avoid overcooking.

You can freeze the quiche before or after baking for up to 3 months. Thaw in the refrigerator before baking or reheating. If frozen uncooked, follow the original baking directions; if frozen cooked, reheat until warmed through.

This recipe is adaptable: swap broccoli for spinach (chop spinach into smaller pieces so it distributes evenly), or replace turkey bacon with cooked sausage or ground beef—just ensure any substituted meats are fully cooked before adding to the egg mixture.

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More breakfast ideas to enjoy alongside this quiche include other baked and freezer-friendly options, roasted potatoes, pancakes, and oatmeal bars.

Photos by Moriah Sawtelle and recipe by Erin Antoniak.