If you haven’t made a quiche with a sweet potato crust, it’s time to give it a try! This bacon cheddar quiche is a healthier alternative to a traditional quiche, plus it packs more flavor.

Recipe Overview

Why you’ll love it: If you love quiche but want to make it more nutritious and/or gluten-free, this quiche with sweet potato crust is the perfect solution.

How long it takes: just over an hour
Equipment you’ll need: mandoline or large sharp knife, pie dish, skillet
Servings: 8

A slice of quiche on round white plate garnished with chopped chives, with a side of fresh berries.
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You guys know I’m pretty loyal to my mom’s cornmeal crust when it comes to quiche. The crispy texture is perfect for a rich quiche. However, I’m always looking for ways to make my recipes a bit healthier.

I’ve been seeing the idea of a sweet potato crust floating around Facebook and the internet and I knew I had to try it. I love the idea of a healthier and gluten-free version of quiche, plus I’m crazy about sweet potatoes. And dare I say, it’s easier than making a traditional crust?

If you don’t have a mandoline, it might be slightly more time consuming, but I’d definitely advise you to buy a mandoline, and not just for this recipe. A mandoline is such a great tool to have in your kitchen!

Closeup of sweet potatoes layered in pie dish to make crust, prebaked.

About This Bacon Cheddar Quiche

  • It’s not as rich as a quiche made with pastry. Quiche alway seems like a bit of a splurge with the pastry crust because after all, pastry is usually made with butter and white flour. You’ll love that the crust in this quiche is made with healthy sweet potatoes. This crust adds so much nutrition instead of merely calories and fat.
  • The recipe is versatile. Any quiche filling can be added to the sweet potato crust. You can easily make this recipe vegetarian by omitting the bacon. Try Swiss cheese or another favorite cheese instead of sharp cheddar. Substitute other vegetables for the spinach. Use egg whites instead of whole eggs.
  • This quiche reheats well. Make a quiche (or two!) on the weekend and you’ll have breakfast or lunch covered for most of the week. Each slice contains a good amount of protein (13 grams) and is less than 200 calories.
Close up overhead shot of baked quiche in pie dish.

I garnished the quiche with fresh chives because my chive plant is always out of control and I love the mild onion/garlic taste (but the chives are totally optional).

Side view of a serving of quiche on plate with fresh berries on the side.

Storage & Reheating Tips

  • Refrigerate: Allow quiche to cool to room temperature. Refrigerate in a covered container for up to 4 days.
  • Reheat: Gently reheat the baked quiche in the microwave with 50% power until warmed through.

If you’re looking for more breakfast and brunch ideas, you can find lots of them in my breakfast archives or on our sister site, Pancake Recipes. We especially love this French toast recipe!

Interested in a weekly meal plan (it’s free!) that includes this quiche recipe? Take a look at my Meal Plan #43. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

More Quiche Recipes


Bacon Cheddar Quiche with Sweet Potato Crust

4.69 from 19 votes
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 8 servings
If you haven't made a quiche with a sweet potato crust, it's time to give it a try! This bacon cheddar quiche is a healthier alternative to a traditional quiche, plus it packs more flavor.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Nonstick cooking spray
  • 2 medium sweet potatoes
  • 6 ounces center cut bacon, cut into small pieces
  • ½ cup diced onion (about 1 small yellow onion)
  • 6 ounces baby spinach
  • ½ cup whole milk
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 large eggs
  • ½ cup (2 ounces) grated extra sharp cheddar cheese
  • chives for garnish, optional


  • Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray.
  • Peel sweet potatoes and slice very thinly, using a mandoline if possible. Layer sweet potatoes into pie plate, overlapping to completely cover the bottom of the pie plate. To create side of crust, trim the sweet potato slices so they are flat on one side and continue to line the edges of the pie plate, overlapping slices. Continue this process until the pie plate is completely covered, 5 to 7 layers thick. Spray again with nonstick cooking spray or olive oil spray.
  • Bake sweet potato crust for 20 minutes.
  • Meanwhile, fry bacon pieces in a large skillet over medium heat until browned and crispy. Remove bacon pieces to a paper towel lined plate, reserving 1 tablespoon of bacon grease in pan. Keeping heat on medium, add onion to bacon grease and cook until translucent. Add spinach, cover for 1 to 2 minutes, and then stir until spinach is wilted.
  • Whisk eggs and milk in a bowl with salt and pepper until combined.
  • When crust is pre-baked, remove from oven; increase oven temperature to 400°F.
  • Carefully fill crust with spinach/onion mixture. Sprinkle cooked bacon on top of spinach; add a layer of cheese. Pour egg mixture over spinach, bacon and cheese. If you have too much egg mixture, discard (this will depend on the size of your pie plate and how deep you made your crust).
  • Bake at 400°F for 25 minutes or until eggs are set in the middle. Cool for 5 minutes before slicing and serving.


  • For a crispy cheddar top crust, sprinkle additional shredded cheddar cheese on top of the quiche before baking.
  • Vegetarian: Omit bacon, fry onions and spinach in 1 tablespoon olive oil. 



Serving: 1slice, Calories: 174kcal, Carbohydrates: 14g, Protein: 13g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 148mg, Sodium: 651mg, Potassium: 405mg, Fiber: 2g, Sugar: 4g, Vitamin A: 10308IU, Vitamin C: 8mg, Calcium: 130mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.69 from 19 votes (18 ratings without comment)

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  1. Amy says:

    5 stars
    Delicious! Made this tonight. Followed directions. Made a few flavor changes only because I had them available. Added Goat cheese and yellow sharp cheddar. A bit of Thyme and Garlic powder. Was a hit with my husband. We had it for dinner. Perfect one dish meal.

    1. Rachel Gurk says:

      It looks perfect, thanks for sharing! I’m glad you liked it!

  2. Lisa L says:

    This was delicious!! And it’s the first time where the finished product actually looked just like the pic! Thanks so much for sharing the recipe .

    1. Rachel Gurk says:

      So glad to hear it – that’s always a bonus. Thanks for taking the time to leave a comment!

  3. MaryAnn Jones says:

    Made this today to eat later. Subbed out a few items due to pantry availability.  Smells delicious and looks great  is there a way to post a picture?

    1. Rachel Gurk says:

      You can share a photo on Pinterest, Instagram, or Facebook (tag me @rachelcooksblog and use the hashtag #rachelcooks), but unfortunately there’s no way of sharing a photo here on my website. I hope you love the quiche!

  4. Bonnie McGinnis says:

    I loved the sweet potato crust on this quiche! So healthy and great tasting!

  5. Eric says:

    This was fantastic! I own/run a B&B on the Eastern Shore of Maryland and I know my guests are truly going to enjoy this. What was nice was also that even when I had a guest that didn’t eat bacon, I was able to leave the bacon off one side of the dish and it kept/worked well :)

    One question for you: have you tried making the crust ahead of time? Just looking for time-saver steps. Perhaps cut/prep the crust but not bake it if baking it isn’t going to work doing the day before?

    This is definitely a big hit here at the Inn – thanks for sharing!

    1. Rachel Gurk says:

      So happy to hear you liked it! Bonus is that it’s gluten-free, too!

      I have not tried making the curst ahead of time…let me know if you give it a go!

  6. Pat says:

    Made this tonight with some sausage, spinach, onion and cheddar.  Absolutely delicious.  Maybe had 2-3 layers of sweet potato at 1/8” and cooked it for 25 mins. Before adding the rest, but it was worth the effort.  Delicious and pretty too.  You do need a mandolin.

    1. Rachel Gurk says:

      So glad you liked this recipe, Pat! Thanks for taking the time to come back and leave a comment!