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goat cheese and herb quiche with slice cut out on wooden board
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4.60 from 5 votes

Goat Cheese and Herb Quiche with Sweet Potato Crust

Rich, creamy, and deliciously healthy. This Goat Cheese and Herb Quiche with Sweet Potato Crust is a gluten-free baked breakfast full of dill, thyme, and chive flavors.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American, French
Servings: 8 Slices
Calories: 293.66kcal
Author: Aimee Mars

Ingredients

  • 2 tablespoons Coconut Oil melted
  • 2 tablespoons Butter Softened
  • 1 large Sweet Potato shredded or spiralized
  • 12 large Eggs
  • 3/4 cup Sour Cream
  • 4 ounces Goat Cheese crumbled
  • 1 tablespoons Fresh Dill
  • 2 teaspoons Thyme
  • 1 teaspoons Oregano

Instructions

  • Preheat the oven to 375℉ and coat a springform pan or a 9-inch pie dish with the melted coconut oil.
  • Peel and shred the sweet potatoes (see instructions for the exact peeler I used) and place them in a medium bowl. Beat 1 egg in a small bowl and pour over the sweet potatoes. Toss to coat and firmly press the sweet potatoes into the prepared dish. Make sure to cover the bottom of the dish and sides. Bake for 20 minutes to soften the potatoes.
  • In a large bowl whisk the sour cream and goat cheese until it becomes smooth and creamy. Beat in the remaining eggs along with the dill, thyme, and oregano. Pour the mixture into the sweet potato crust and top with additional herbs if desired.
  • Bake for 45 to 50 minutes or until the center of the quiche has set and is firm.

Notes

SWEET POTATO TIP: You can purchase spiralized sweet potatoes and cut them into smaller matchstick-like pieces. If shredding your own potatoes I recommend using this peeler Joseph Joseph Y-Peeler.

Nutrition

Serving: 1slice | Calories: 293.66kcal | Carbohydrates: 10.09g | Protein: 14.5g | Fat: 21.71g | Saturated Fat: 12.04g | Cholesterol: 341.64mg | Sodium: 238.69mg | Potassium: 291mg | Fiber: 1.45g | Sugar: 2.85g | Vitamin A: 6880.73IU | Vitamin C: 2.01mg | Calcium: 109.96mg | Iron: 2.23mg