🥧 French Farmhouse Sweet Potato Quiche
French Farmhouse Sweet Potato Quiche—a rustic, low-glycemic savory quiche featuring a golden sweet potato crust and velvety custard filled with garden vegetables, artisan cheeses, and warming spices. Created from a nomadic kitchen lifestyle and inspired by farmhouse cooking traditions, this make-ahead welcome-home recipe is perfect for brunch, meal prep, or elegant comfort food. Recipe by tretaylor.com
A Rustic Welcome-Home Quiche with Velvet Custard, Garden Vegetables & Golden Sweet Potato Crust
There is something deeply comforting about returning home after a long journey—the quiet, the familiar, the feeling of being held by a space that knows you. This French Farmhouse Sweet Potato Quiche was created as a welcome-home gesture for travelers returning from a month-long adventure, a nourishing dish waiting in the refrigerator for late-night arrivals or slow morning awakenings.
As a nomadic kitchen cook and pet sitter traveling across the United States, Canada, and beyond, I often find myself cooking in new kitchens—learning the personality of different ovens, stovetops, and tools along the way. Whether cooking outdoors, in a van, or in a cozy home kitchen, I believe simple, whole ingredients can be transformed into something deeply special.
This rustic farmhouse-style quiche features a naturally gluten-light sweet potato crust baked to a deep golden orange, holding a velvety custard filled with sautéed garden vegetables, artisan cheeses, and warm French-inspired spices. It slices beautifully, reheats like a dream, and tastes just as delicious served warm or enjoyed cold straight from the fridge.
A true welcome-home meal—simple, elegant, and made with love.
Ingredients
Sweet Potato Crust
2 medium sweet potatoes, peeled and shredded
1 egg
2 tbsp grated parmesan cheese
2 tbsp melted butter or olive oil
Kosher salt and pepper
Filling
Ground meat (such as chicken or pork sausage), cooked
1 yellow onion, sliced
1 zucchini, diced
Sweet peppers, sliced
Garlic (fresh or powder)
Olive oil or butter for sautéing
Custard
6–7 large eggs
1 cup total dairy (cream, milk, or combination)
Feta cheese
Swiss or Gruyère cheese
Kosher salt
Fresh ground pepper
Pinch cayenne pepper
Garlic powder (optional)
Finishing
Paprika (light sprinkle)
Fresh ground nutmeg
Technique
1. Prepare the Sweet Potato Crust
Preheat oven to 400°F.
Squeeze shredded sweet potatoes in a towel or cheesecloth to remove excess moisture. Combine with egg, parmesan, butter, salt, and pepper.
Press firmly into a greased springform or deep pie pan, covering the bottom and sides. Pre-bake 20–25 minutes until lightly golden and set.
2. Cook the Filling
Brown ground meat in a skillet.
Add onion and sauté until softened and lightly caramelized. Add garlic, zucchini, and peppers. Cook until vegetables are tender and excess moisture has evaporated.
Allow the mixture to cool slightly.
3. Make the Custard
Blend or whisk eggs with dairy until smooth and creamy.
Stir in feta and Swiss/Gruyère cheese. Season with salt, pepper, cayenne, and garlic powder.
4. Assemble
Reduce oven to 350°F.
Spread filling into pre-baked crust. Pour custard evenly over vegetables.
Finish with a light sprinkle of paprika and freshly grated nutmeg.
Tent with foil to prevent the top from over-browning.
5. Bake
Bake until the center is just set:
Approx. 45–60 minutes for standard depth
Up to 60–75 minutes for thicker quiche
If the top browns too quickly, tent loosely with foil.
If the oven runs hot, reduce the temperature to 325°F and continue baking until fully set.
6. Rest & Serve
Cool before removing the springform ring.
Chilling completely will create clean, sturdy slices with a velvety interior.
