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    Home » Bread & Savory Pies » Sweet Potato and Goat Cheese Flower Quiche

    Sweet Potato and Goat Cheese Flower Quiche

    Published: Nov 18, 2018 · Modified: May 7, 2021 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 40 minutes minutes
    Jump to Recipe Print Recipe
    overhead of a sweet potato and goat cheese quiche

    If you're looking for a last-minute side dish for your Thanksgiving or Friendsgiving dinner, this may be it and I'm going to list you the reasons why: it's a show stopper; you can prep it in advance; it's good both warm and at room temperature if you want to cook it in advance and it's absolutely delicious!

    I make Quiches or savory pies almost every week. When I don't know what to cook and I have a bunch of vegetables in the fridge that need to be used, a Quiche is the perfect answer for an easy, filling and delicious dinner.

    How to make a perfect Quiche

    The original French recipe for the Quiche has a crust of Pâte Brisée and a filling of eggs and crème fraîche with the addition of other ingredients like vegetables or the most common hand and cheese to make Quiche Lorraine.

    You can make yourself a quiche crust (it's very easy and quick) or buy it ready at most supermarkets. Although, I have to admit (with a bit of shame) that I prefer to make my Quiches with Puff Pastry.

    It's not traditional and it's probably frowned upon by most French people, but I prefer the flakiness of puff pastry rather than the crunchiness of Pâte Brisée, this way the emphasis it's totally on the filling. But this is just a personal preference.

    close up of sweet potato slices arranged as a flower
    overhead of a sweet potato and goat cheese quiche with a hand

    Make ahead and storage tips

    You can prepare this Quiche a day before and leave it uncooked or cooked in the fridge.

    If you want to make it the same day of the dinner, you can either bake it in the morning and serve it room temperature, or bake it right before the dinner and serve it warm. Either way it's acceptable and delicious.

    If instead you want to bake it the day before, you can let it cool completely and then store it in the fridge overnight. Take it out of the fridge a couple of hours before the dinner and then reheat it in the oven for about 10-15 minutes. This way the crust will stay crunchy and flaky.

    stream of quiche filling pouring over a flowe sweet potato quiche
    slice of goat cheese and sweet potato savory pie
    overhead of a sweet potato and goat cheese quiche

    Recipe

    📖 RECIPE

    overhead of a sweet potato and goat cheese quiche

    Sweet Potato and Goat Cheese Quiche

    A showstopper Fall quiche with creamy goat cheese and roasted sweet potatoes.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Author: Jessica Montanelli

    Ingredients

    • 1 roll Puff Pastry
    • 2 lb Sweet Potatoes
    • ¾ cup Fresh Goat Cheese
    • 2 Eggs
    • ½ cup Sour Cream
    • 1 tablespoon Pecorino Romano cheese, grated
    • ½ tablespoon Thyme
    • ½ tablespoon Oregano
    • Cayenne Pepper
    • Salt
    • Black Pepper
    • Olive Oil

    Instructions

    • Preheat the oven at 200°C (395°F).
    • Lay the puff pastry sheet in the pie pan together with its parchment paper underneath.
    • With a fork, punch holes in the pastry throughout the whole bottom of the pan, then crumble the goat cheese (or spread if it's soft enough) evenly in the center of the pastry.
    • Peel the sweet potatoes and cut them in ribbons using a peeler or a spiral slicer (see below for the one I used) and add them in a large bowl.
    • Season with a drizzle of olive oil, salt, black pepper, Cayenne pepper, thyme and oregano, then toss with your hands to coat evenly.
    • Shape the sweet potatoes ribbons as a rose in the pie pan, starting from the center and adding outer layers as petals.
    • In a bowl, whisk the 2 eggs with the sour cream and the Pecorino cheese and lightly season with salt and pepper.
    • Pour the mix on top of the potatoes. Most of it will drip down under the potatoes and will act as glue.
    • Bake in the oven for 25-30 minutes, or until the crust is golden brown.

    Notes

    You can substitute Pecorino Romano for the classic Parmigiano cheese. You can also chop the sweet potatoes into small cubes to have a more rustic looking Quiche.

    Nutrition

    Calories: 403 kcal | Carbohydrates: 47 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 10 g | Sodium: 351 mg | Fiber: 7 g | Sugar: 11 g | Vitamin A: 32955 IU

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: American
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

     
    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!


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    Comments

    1. Tina

      April 03, 2023 at 4:11 pm

      Where do you show the spiral slicer? Please share!

      *Peel the sweet potatoes and cut them in ribbons using a peeler or a spiral slicer (see below for the one I used) and add them in a large bowl.

      Reply
      • User AvatarJessica Montanelli

        April 04, 2023 at 8:05 pm

        Hi Tina, It seems the Amazon picture isn't showing anymore in the post. Thank you for letting me know so I can update it! Here is the link for the spiral slicer I used: https://amzn.to/3UbwvMr

        Reply
    2. Kankana Saxena

      November 27, 2018 at 6:10 am

      You have arranged the tart so beautifully , like a detail carefully created art!

      Reply
      • Jessica - Cooking my Dreams

        November 27, 2018 at 6:56 am

        Thank you so much! I'm glad you like it! 🙂

        Reply
    3. Eva

      November 20, 2018 at 8:21 am

      5 stars

      Bellissima!! Anche io ho una ricetta per una quiche con formaggio di capra e patate dolci, ma ha tutto un altro pattern. Devo assolutamente provare la tua!!

      Reply
      • Jessica - Cooking my Dreams

        November 20, 2018 at 7:33 am

        Grazie mille! È una combinazione di sapori che adoro! Vado a vedere la tua ricetta! 🙂

        Reply

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    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

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    403 shares