Sweet Potato & Goat Cheese Quiche is one of my favorite savory bakes to make when I want something wholesome and elegant. I love how the natural sweetness of roasted sweet potatoes pairs perfectly with the tangy creaminess of goat cheese. Nestled in a flaky crust with a rich egg custard, this quiche feels hearty yet refined, making it perfect for brunch, lunch, or even a light dinner.

Why You’ll Love This Recipe

I enjoy this recipe because it balances flavors beautifully—sweet, tangy, and savory all in one bite. I like how versatile it is: I can serve it warm from the oven, at room temperature, or even chilled. It’s also easy to prepare ahead, which makes it a stress-free option when I’m hosting or meal prepping.

Ingredients

1 prepared pie crust (store-bought or homemade)
1 medium sweet potato, peeled and diced
1 tablespoon olive oil
Salt and pepper, to taste
4 large eggs
1 cup milk or half-and-half
1/2 cup crumbled goat cheese
1/4 cup grated Parmesan (optional)
1/2 small red onion, thinly sliced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Sweet Potatoes:
I preheat my oven to 400°F (200°C).
I toss the diced sweet potato with olive oil, salt, and pepper, then spread it on a baking sheet.
I roast for 20–25 minutes, until tender and lightly caramelized.

Prepare the Crust:
While the sweet potatoes roast, I pre-bake my pie crust according to package or recipe instructions to prevent sogginess.

Assemble the Quiche:
I reduce the oven temperature to 375°F (190°C).
In a bowl, I whisk the eggs, milk, salt, pepper, and thyme.
I scatter the roasted sweet potatoes and red onion evenly in the pre-baked crust.
I pour the egg mixture over the vegetables, then sprinkle goat cheese (and Parmesan, if using) on top.

Bake:
I bake the quiche for 35–40 minutes, until the center is set and the top is golden.
I let it cool for at least 10 minutes before slicing and serving.

Servings and Timing

This recipe makes about 6 servings. Prep time is 20 minutes, roasting takes 25 minutes, and baking takes 40 minutes, so the quiche is ready in about 1 hour and 25 minutes.

Variations

I like to:

• Add spinach or kale for extra greens.

• Use feta cheese instead of goat cheese for a saltier flavor.

• Add a pinch of nutmeg to the egg mixture for warmth.

• Swap the crust for a sweet potato crust to make it gluten-free.

Storage/reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave briefly if I’m in a hurry. This quiche also tastes great cold.

FAQs

Can I make this quiche ahead of time?

Yes, I bake it a day in advance and store it in the refrigerator, then reheat before serving.

Can I freeze Sweet Potato & Goat Cheese Quiche?

Yes, I freeze baked and cooled slices for up to 2 months, then reheat in the oven.

Can I use a crustless option?

Yes, I grease the pie dish well and bake the filling without a crust for a lighter version.

Can I use different cheese?

Yes, I’ve made this with feta, cheddar, and even blue cheese, depending on what I have on hand.

Do I need to roast the sweet potatoes first?

Yes, roasting brings out their sweetness and prevents the quiche from becoming watery.

Conclusion

Sweet Potato & Goat Cheese Quiche is a flavorful, elegant, and versatile dish that I love making for any meal of the day. The combination of caramelized sweet potatoes and tangy goat cheese creates a comforting yet refined flavor. Whether served warm at brunch or chilled for lunch, this quiche is always a satisfying choice.