Broccoli-Cheddar Quiche with Sweet Potato Crust

Broccoli-Cheddar Quiche with Sweet Potato Crust

2 Reviews
From:, June 2018

Shredded sweet potato creates a low-carb crust for this healthier quiche recipe. A classic broccoli and Cheddar filling makes this brunch classic an instant crowd-pleaser.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Crust
  • 3¼ cups shredded sweet potato (about 1 large)
  • 1 large egg, lightly beaten
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Filling
  • 2 cups broccoli florets
  • ¾ cup shredded Cheddar cheese
  • 3 tablespoons chopped shallots
  • 4 large eggs
  • 1 tablespoon sour cream
  • 1 cup low-fat milk
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper


  • Prep

  • Ready In

  1. To prepare crust: Preheat oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir sweet potato, 1 egg, Parmesan, ¼ teaspoon salt and ⅛ teaspoon pepper together in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
  2. To prepare filling and bake quiche: Evenly scatter broccoli, Cheddar and shallots over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 182 calories; 10 g fat(5 g sat); 2 g fiber; 11 g carbohydrates; 12 g protein; 46 mcg folate; 174 mg cholesterol; 5 g sugars; 0 g added sugars; 7,041 IU vitamin A; 28 mg vitamin C; 216 mg calcium; 1 mg iron; 412 mg sodium; 372 mg potassium
  • Nutrition Bonus: Vitamin A (141% daily value), Vitamin C (47% dv), Calcium (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 medium-fat protein, ½ high-fat protein, ½ starch, ½ vegetable

Reviews 2

August 31, 2018
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By: Joan Hegeman
It was tasty, but although the recipe didn't say to cook the broccoli first, it should have. And then well drained. Very watery, crust turned to mush. I baked for a total of 60 minutes. I did prepare it in the afternoon to bake for dinner, so the pie was cold when it went into the oven. Also, do cut off all the stems. Firm stems, very soft tops. It might firm up after overnight in the fridge. Also, VERY labor intensive! Shred the sweet potato, shred the cheddar, grate the Parmesan, as well as trim the broccoli.
July 25, 2018
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By: Jane Gabel
Sounded good. Looked very pretty coming out of the oven. But bland, bland, bland. I made it exactly according to the recipe. I won’t try to modify it to make it better—it is just too far from acceptable. It’s easier just to get a better recipe.
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