There’s something magical about lazy Sunday mornings—the smell of coffee brewing, sunlight streaming through the kitchen window, and the anticipation of a cozy brunch. That’s when I love making this Sweet Potato Crust Cottage Cheese Quiche. It’s become a family favorite, especially with my kids, who gobble it up before I can even snap a photo! The twist? A gorgeous, naturally sweet potato crust that’s as delicious as it is vibrant. No fussy dough here—just thinly sliced sweet potatoes roasted until tender, cradling a creamy, cheesy filling. Trust me, once you try this version, you’ll never look at quiche the same way again.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato Crust Cottage Cheese Quiche
Oh, where do I even start? This quiche is a total game-changer, and here’s why:
- Nutritious & delicious: Sweet potatoes pack vitamins, while cottage cheese adds protein—no guilt, just flavor!
- Easier than pie crust: No rolling pin needed—just layer those potato slices and bake. Even my 7-year-old helps!
- Kid-approved: The cheesy filling hides veggies beautifully. My picky eater asks for seconds every time.
- Brunch superstar: Looks fancy but comes together fast. Perfect for lazy weekends or impressing guests.
Seriously, it’s the quiche that keeps on giving—leftovers taste even better the next day (if they last that long!).
Ingredients for Sweet Potato Crust Cottage Cheese Quiche
Gather these simple ingredients – you probably have most in your kitchen right now! The magic is in the details, so pay attention to those measurements:
- 1 medium sweet potato (peeled and sliced into very thin rounds, about 1/8 inch thick – trust me, this thickness matters!)
- 1 tbsp olive oil (for brushing that gorgeous crust)
- 1 ½ cups cottage cheese (I use full-fat for extra creaminess)
- 5 large eggs (yes, five – that extra egg helps bind everything perfectly)
- ½ cup milk (whole milk makes it richest)
- ½ cup shredded cheddar (pack it lightly when measuring)
- Salt, pepper, dried sage (optional, but sage adds such a cozy flavor)
See? Nothing fancy – just good, honest ingredients that come together in the most delicious way.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this quiche! Just grab these basics:
- A standard 9-inch pie dish (grease it well—those sweet potatoes like to stick!)
- Mixing bowl and whisk (for that creamy filling)
- Pastry brush (to coat the potato crust with olive oil)
- Sharp knife or mandoline (for slicing those sweet potatoes paper-thin)
That’s it—now you’re ready to make magic happen!
How to Make Sweet Potato Crust Cottage Cheese Quiche
Okay, let’s get cooking! This quiche comes together in a few simple steps, but I’ll walk you through each one—because every little detail matters when you want that perfect, creamy filling nestled in a tender sweet potato crust.
Step 1: Prepare the Sweet Potato Crust
First things first—grease that pie dish really well! Sweet potatoes can be clingy, and we don’t want half our crust stuck to the pan. Now, take your thinly sliced sweet potato rounds (remember, about 1/8 inch thick!) and start layering them in overlapping circles. Work from the center outward, like you’re making a flower pattern, then carefully line the sides. Don’t stress about perfection—rustic is charming! Brush the whole thing with olive oil and sprinkle lightly with salt. This helps the potatoes crisp up just a bit while keeping them tender.
Step 2: Par-Bake the Crust
Here’s the step you don’t want to skip! Pop that beautiful potato crust into your preheated 375°F oven for 15-20 minutes. Why? If you don’t par-bake, you’ll end up with crunchy, undercooked potatoes beneath that creamy filling—and nobody wants that. The crust should be just tender when pierced with a fork but not browned. This step ensures everything cooks evenly later.
Step 3: Mix the Filling
While the crust bakes, let’s make that luscious filling. In a medium bowl, whisk the eggs until smooth—no streaks! Then add the cottage cheese, milk, shredded cheddar, and any spices you’re using. I love a pinch of dried sage here—it adds such a cozy, earthy note. Keep whisking until everything’s well combined but don’t overdo it—we’re not making scrambled eggs!
Step 4: Bake the Quiche
Now the magic happens! Reduce the oven to 350°F (this prevents over-browning) and pour your filling over the par-baked crust. Slide it back in and bake for 35-40 minutes. You’ll know it’s done when the center barely jiggles and the top gets those lovely golden spots. If you’re unsure, a knife inserted near the center should come out clean. Let it sit for 5 minutes before slicing—patience pays off with neat slices!
Tips for the Perfect Sweet Potato Crust Cottage Cheese Quiche
After making this quiche countless times (and learning from my mistakes!), here are my foolproof tips:
- Let it rest: I know it’s tempting, but wait 5-10 minutes before slicing—this helps the filling set beautifully.
- Spice it your way: Swap sage for thyme or smoked paprika if you prefer. Taste the filling before baking!
- Knife test: If the center jiggles just slightly and a knife comes out clean, you’re golden—literally!
- Grease generously: Sweet potatoes stick like glue—I use butter and oil on that pie dish!
Trust me, these little tricks make all the difference between good quiche and wow quiche!
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5-Ingredient Sweet Potato Crust Cottage Cheese Quiche
This quiche is a delightful twist on a classic, with a vibrant sweet potato crust that not only looks stunning but is also packed with flavor. It’s a favorite in our home, especially for brunch on lazy Sundays, and the kids love the cheesy filling!
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 medium sweet potato (peeled and sliced into very thin rounds, approx. 1/8 inch)
- 1 tbsp olive oil
- 1 ½ cups cottage cheese
- 5 large eggs (extra egg helps bind the potato base)
- 1/2 cup milk
- 1/2 cup shredded cheddar
- Salt, pepper, dried sage (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a pie dish heavily to prevent sticking.
- For the crust, layer the sweet potato slices in overlapping circles on the bottom and up the sides of the dish. Brush with olive oil and sprinkle with salt.
- Par-bake the potato crust alone for 15–20 minutes until tender. This step is crucial to avoid a crunchy potato base in the final dish.
- In a medium bowl, whisk together the eggs, cottage cheese, milk, shredded cheddar, and any spices you’re using. Pour this mixture over the roasted potato crust.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes until the quiche is set and lightly golden on top.
Notes
- Par-baking the sweet potato crust ensures it cooks evenly.
- Adjust spices to your preference.
- Let the quiche cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 160mg
Variations and Substitutions
One of my favorite things about this quiche is how easily you can make it your own! Here are some tasty twists we’ve loved:
- Add-ins: Toss in a handful of baby spinach, crumbled feta, or crispy turkey bacon for extra flavor.
- Cheese swaps: Try Gruyère instead of cheddar for a nuttier taste—it’s heavenly with sweet potatoes!
- Dairy-free? No problem! Almond milk works great, and you can skip the cheese or use a vegan alternative.
The basic recipe is forgiving, so don’t be afraid to experiment—that’s how kitchen magic happens!
Serving Suggestions
This quiche shines brightest at brunch! I love pairing it with a crisp green salad—the fresh crunch balances the creamy filling perfectly. For a sweeter touch, add seasonal fruit on the side. It’s also a star at buffets—just slice it into pretty wedges and watch it disappear!
Storage and Reheating
Leftovers? Lucky you! Store slices in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave—it makes the crust soggy. Instead, pop it in a 350°F oven for 10 minutes to bring back that perfect texture. Trust me, it tastes just as good the second day!
Nutritional Information
Just a heads up—these numbers are estimates since ingredients can vary. But here’s the scoop per generous slice:
- 220 calories – perfect for a satisfying brunch!
- 14g protein – thanks to all those eggs and cottage cheese
- 15g carbs – mostly from that nutrient-packed sweet potato crust
- 12g fat – the good kind that keeps you full
Not bad for something that tastes this indulgent, right? Always check your specific ingredients if you’re tracking closely.
FAQs About Sweet Potato Crust Cottage Cheese Quiche
Can I skip par-baking the sweet potato crust?
Oh honey, I don’t recommend it! That 15-minute head start ensures your crust gets perfectly tender. Without par-baking, you’ll end up with crunchy potatoes under all that creamy filling—and nobody wants that texture surprise!
Is cottage cheese really necessary?
It’s what makes the filling extra creamy and protein-packed! But if you’re out, try ricotta or Greek yogurt (just drain it first). The texture changes slightly, but still delicious. My grandma actually used farmer’s cheese back in the day!
Can I make this ahead?
Absolutely! Assemble the whole quiche, cover tightly, and refrigerate overnight. Just add 5-10 minutes to the baking time since it’ll be cold. Perfect for stress-free brunches!
My crust stuck—help!
Been there! Next time, grease your dish like you mean it—butter AND oil. Letting the quiche cool 10 minutes before slicing also helps. If all else fails? Call it “rustic” and serve with pride!
Try This Recipe and Share Your Results in the Comments!
Alright, now it’s your turn! Whip up this Sweet Potato Crust Cottage Cheese Quiche and make some Sunday magic in your own kitchen. I can’t wait to hear how it turns out for you—did your kids gobble it up like mine do? Did you add any fun twists? Drop your results (and any brilliant ideas!) in the comments below. Happy cooking, friends! Share your results!
