Sweet Potato Crust Broccoli Cheese Quiche looks fancy, but it’s really very easy to make. It’s a gluten-free, low carb dinner with a delicious flavor contrast from the naturally sugary sweet potatoes and savory, salty cheddar cheese.
This past week and a half have gone by in a whirlwind!
My oldest started Kindergarten the same week I happened to get a bunch of new clients for my Personal Chef end of the business. Which is great! It has just been very busy.
We have a totally new morning routine since she needs to be at school at 8am, but I really like it. Normally, they would get to watch TV with breakfast, but on school days the new rule is no TV in the morning, and it makes things go much quicker and smoother, to be honest.
I’m not in the no TV mom camp yet, though 😉
One of the great things about my kids starting school is that I get to start being more intentional about my posts on here. I want to give you guys more recipes that you are coming here for, and now I actually have the time to plan it out, execute, edit and publish!
It’s a big day over here. Rejoice with me.
This Sweet Potato Crust Broccoli Cheese Quiche is something I’ve been wanting to share with you for a while, but I didn’t want to make it until I could devote the proper time to getting great pictures out of it.
And in my humble opinion, MISSION ACCOMPLISHED.
Guys – I love these pictures! They really show you what a show stopper this broccoli cheese quiche is in real life.
There is SO MUCH flavor from the filling and the sweet potato crust. The natural sugars in the sweet potatoes are perfect with the distinct broccoli flavor and the savory, salty cheddar cheese.
It really feels like the most indulgent dinner even though it’s low carb and gluten-free. Or lunch. Or be classic and make it for breakfast. Classic is always a good idea.
If this broccoli cheese quiche recipe appeals to you, you should also check out my Zucchini Mushroom Quiche (which is a tribute to a quiche my late mom always made us) and my Keto Quiche with a Cauliflower Crust. That one is also low carb and gluten free!
I’m so in love with these photos. Follow me on Instagram for more food photo beauty! I share more food photos on there that don’t belong to recipes on the blog.
*This recipe makes a large, deep dish quiche. The ingredient amounts are appropriate for a spring form pan which has high sides. If you don’t have a spring form pan, you can use a 9×13 inch baking dish instead, or you can cut the ingredients in half and use a pie pan or 8×8 baking dish.
Edit – I have received feedback that the sweet potato measurements should be more accurate in order to ensure the crust cooks properly, so I have updated the recipe to specify that you should have about 3 cups of shredded sweet potato.