Nothing says brunch like quiche recipe. But we all know making a quiche can be time-consuming. Luckily the sweet potato crust for this quiche can be made the day ahead so you can enjoy it that much sooner.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary

30 mins
45 mins
10 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Place sweet potato slices in a 9-inch pie plate; add the water. Cover with vented plastic wrap and microwave 3 to 5 minutes or just until potato is tender. Drain; cool slightly.

  • Wipe pie plate clean and coat with cooking spray. Arrange potato slices over bottom and along sides of the prepared pie plate, overlapping as needed to cover. Sprinkle with sweet pepper, bacon, and onion. Top with cheddar and Gouda cheeses. In a large bowl combine egg, milk, and hot pepper sauce; pour over mixture in ple plate.

  • Bake about 45 minutes or until a knife comes out clean. Transfer to a wire rack and let stand 10 minutes. If desired, sprinkle with parsley.

To Make Ahead

Prepare and bake quiche as directed; let cool completely. Cover with plastic wrap; chill up to 24 hours. To serve, cut into six wedges. Microwave, one wedge at a time, on 70% power (medium-high) about 2 minutes or until heated through.

Nutrition Facts

166 calories; fat 6g; cholesterol 20mg; saturated fat 3g; carbohydrates 13g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 15g; vitamin a 7823.5IU; vitamin c 11.4mg; thiamin 0.2mg; riboflavin 1.1mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 80.1mcg; vitamin b12 1.7mcg; sodium 375mg; potassium 356mg; calcium 198mg; iron 1.6mg.