Deep Dish Quiche with Sweet Potato Crust



It’s true things have a changed A LOT around here since Emerson came along. I still can’t quite wrap my head around the fact that I survived so long without her in my life. It’s truly amazing how children change you as a person. I’d consider it similar to being cast with a magical spell, I don’t even feel like the same person that I used to be at times, but rather an even better version of myself…and I’m kind of digging it.

With that being said, the downside to having someone who is not only a part of you but whom has full control over your heart means being without them is one of the most difficult things to do. We are headed on vacation in a few days for a week. A WEEK. I will go from it being Mommy and Emerson 24/7 to Mommy having to hold back sobs and a panic attack feeling like I’ve just lost an important part of what makes me function. It’s a strange feeling to not be able to feel fully excited about going to place I’ve never been before, even though I should be, or eager to be getting out of the cold weather or to be sitting on a beach with a cocktail in hand.  Once upon a time I would have been over the moon thinking about all of those things when now I feel somewhat indifferent. Crazy? Maybe.

Or maybe not.

Realistically thinking though, I’m not concerned with the care of my baby whatsoever. We couldn’t be placing her in more adequate hands while we are away. Rather, it’s me, I’m the one I’m worried about. I’m worried about the feeling of missing my daughter, about not letting my emotions ruin the fun, the anxiety of wondering if she’s sleeping okay or not being too fussy for her caregivers. So many things to anticipate. (Que pulling hair out of head.)

I keep whispering out loud as if giving myself little words of encouragement throughout the day that this is going to be great, I’m going to have fun, we are going to have fun and it’s really not as overwhelming as I’m making it up in my mind to be. It’s amazing the different challenges we face throughout our lives. To see what struggles we come up against and even though in the moment they may seem impossible we still manage to find a way  through. If you look back on different obstacles you’ve faced and remember what courage, strength and wisdom it took to overcome it then I guarantee you can apply much of that same tactic again. So I’m focusing on just that. I’m reminding myself that we are only ever faced with what we can handle. Every fire-breathing dragon we come up against along the way can be defeated if we are willing to trust what we know, believe we are strong and know how capable we are in doing so. And just like in those fairytales I read to my daughter before bed, when you think back on it the dragon in the story really isn’t quite as scary after all.


This deep dish quiche is worth climbing over any obstacle for. It’s so easy to make and uses a simple layer of sweet potatoes instead of a grain-based crust. The levels of flavor yet secretly simplistic technique will make you look like a breakfast genius! Plus, this recipe is very versatile. You can easily swap out the brussel sprouts for another hearty green veggie you have on hand, kale works great too. You can also replace the goat cheese with feta or any soft crumbly kind you like.

Deep Dish Quiche with Sweet Potato Crust

Author: The Happy Hungry Yogi


Serves: 4

Prep time: 15 minutes

Total cook time: 1 hour 20 minutes


  • 1 large sweet potato
  • 1 tbsp olive oil
  • 2 cups brussel sprouts, shredded
  • 1 tbsp garlic, minced
  • 5 whole large eggs
  • 3 egg whites
  • 1/2 c unsweetened almond milk
  • 1/3 c crumbled goat cheese (optional)
  • pinch of crushed red pepper
  • sea salt and pepper to taste


  1. Preheat the oven to 350F. Lightly grease or spray a 8×8 round deep dish baking pan.
  2. Thinly slice the sweet potato (remove skin) into about 1/8 inch thick slices. (A mandolin works best to get consistent slices.)
  3. Lay the sweet potato slices on the bottom of the pan in any arrangement you’d like. Place the pan in the oven and bake for 20 minutes.
  4. In the meantime, heat the olive oil in a skillet over medium heat. Toss in the shredded brussel sprouts and cook for about 5 minutes. Add the garlic and cook an additional 3 minutes, stirring occasionally. Remove pan from heat when done and set aside.
  5. Next, in a large bowl whisk the eggs, almond milk crushed red pepper, sea salt and pepper until well combined.
  6. When the crust is done remove the pan from the oven and carefully pour the egg mixture over the sweet potatoes.
  7. Spread the veggies over the top of the eggs (they will sink some which is okay) then top with the crumbled goat cheese.
  8. Place the pan back in the oven for one hour or until golden brown and eggs are set all the way through.
  9. Allow the pan to cool completely before flipping it upside down onto a serving dish. Carefully slide the quiche out of the pan and viola! Cut to serve.
  10. Store any leftovers in the fridge for up to 3 days.



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