Gwyneth Paltrow’s Sweet Potato-Crust Quiche Recipe

It’s true — Gwyneth Paltrow tried this sweet potato crust quiche and loved it. She shared it on Instagram, and we were delighted she chose our recipe from among the many quiche variations online. This recipe swaps a traditional pastry shell for a crispy, grain-free crust made from shredded sweet potato and almond flour, producing a quiche that is both flavorful and nutrient-dense.

The sweet potato crust quiche combines a savory, slightly sweet base with a rich egg filling loaded with vegetables and tangy goat cheese. If you enjoy gluten-free or grain-free options, or if you’re simply looking for a fresh brunch centerpiece, this recipe is an excellent choice.

Why Make This Sweet Potato Quiche?

• Healthy: This quiche focuses on vegetables and eggs, offering a high-protein, nutrient-rich meal.
• Gluten-free friendly: The crust is made from shredded sweet potato and almond flour, keeping the recipe free of wheat flour.
• Vegetable-packed: The crust itself is mostly vegetable, and the filling includes additional veggies like peppers, onions, and spinach.
• Brunch-ready: This quiche is ideal for a weekend brunch, a light dinner, or meal prep for the week.

What You Need for this Grain-Free Sweet Potato Quiche

For the Crust

• Grated sweet potato: The crust is built from grated sweet potato. Use a sturdy cheese grater for even shreds.
• Egg: A single egg helps bind the shredded sweet potato so the crust holds together when baked.
• Spices: Garlic powder, ground cloves, salt, and pepper add warmth and balance to the crust.
• Almond flour: Super-fine almond flour keeps the crust light and grain-free while adding a subtle nutty flavor.

For the Quiche

• Eggs: Eight large eggs form the custard base for this quiche.
• Milk: Any milk you prefer works — dairy or plant-based — to thin the eggs slightly.
• Vegetables: This recipe uses caramelized onions, fresh spinach, and red pepper; sun-dried tomatoes add concentrated flavor.
• Cheese: Crumbled goat cheese gives a tangy, creamy finish, though you can substitute another cheese if desired.

Top Tips for Sweet Potato Crust Quiche

Remove excess moisture: The key to a sturdy sweet potato crust is pressing and wringing out as much moisture as possible after grating. This helps the crust crisp and hold together during baking.

Shred evenly: A cheese grater on the large setting produces the best texture for the crust; uniform shreds bake more evenly.

Use cornmeal or almond meal: Sprinkling cornmeal in the pan prevents sticking and adds a pleasant crunch. For a grain-free version, use almond meal instead.

1. Sprinkle cornmeal to help the quiche release from the pan and reduce sticking.
2. Cornmeal also adds a subtle, crunchy contrast to the soft sweet potato crust.

Storage

Allow the quiche to cool completely, then wrap it tightly in foil or airtight wrap. Store in the refrigerator for 3–5 days. Reheat slices in the oven or microwave until warmed through.

Can You Freeze Sweet Potato Crust Quiche?

Freezing is not recommended for this quiche because the sweet potato crust changes texture after freezing and thawing. For best results, enjoy chilled or reheated from the refrigerator.

Recipe: Sweet Potato Crust Quiche

Author: Linley Hanson

Prep: 30 mins • Cook: 55 mins • Total: 1 hr 25 mins • Servings: 6

Ingredients

Crust

• 1 tablespoon olive oil
• 1 tablespoon cornmeal (or almond meal to keep grain-free)
• 2 1/2 cups grated sweet potato, packed and with moisture removed (about 1 large sweet potato)
• 1 teaspoon salt, divided
• 1 large egg
• 1 tablespoon garlic powder
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground pepper
• 3/4 cup super-fine almond flour

Quiche Filling

• 8 large eggs
• 1/4 cup milk (any type)
• 1/2 teaspoon sea salt
• 1 large white onion, caramelized
• 2 cups packed fresh spinach
• 1 red pepper, chopped
• 1/4 cup sun-dried tomatoes
• 2 oz. goat cheese, crumbled

Instructions

Make the Crust

1. Preheat the oven to 425°F. Grease a 9-inch round pan (a 2.5-inch deep cast iron skillet works well) with olive oil and sprinkle with cornmeal to prevent sticking. Set aside.
2. Peel and grate the sweet potato using the large holes of a cheese grater. Transfer the grated potato to a bowl, sprinkle with 1/2 teaspoon of the salt, and let it sit for 15–20 minutes to draw out moisture.
3. Place the grated sweet potato on several layers of paper towel or a clean dish towel, then twist and squeeze to remove as much liquid as possible. The drier the shreds, the firmer the crust will be.
4. Combine the drained sweet potato with the remaining salt, egg, garlic powder, ground cloves, pepper, and almond flour. Mix by hand until well combined.
5. Press the mixture into the prepared pan, forming an even crust that covers the bottom and comes about halfway up the sides. Aim for a thickness of roughly 1/2–3/4 inch.
6. Bake the crust for 20 minutes at 425°F, then remove from the oven and allow it to cool slightly.

Assemble and Bake the Quiche

1. While the crust cools, prepare the filling: caramelize the onion, measure and pack the spinach, and chop the red pepper.
2. Whisk together the eggs, milk, and 1/2 teaspoon sea salt in a medium bowl until smooth.
3. Layer the caramelized onion, spinach, and red pepper over the baked crust. Pour the egg mixture over the vegetables, pressing gently so the vegetables are submerged.
4. Scatter sun-dried tomatoes and crumbled goat cheese on top.
5. Cover the pan with foil and bake at 425°F for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until the eggs are set and the top is lightly golden.
6. Let the quiche rest for a few minutes before slicing and serving.