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Broccoli-Cheddar Quiche with Sweet Potato Crust

  • 20 m
  • 1 h 10 m
Joy Howard
“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.”


    • 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


  • 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.
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