A Tribute to North Carolina: Sweet Potato Crusted Quiche

EatQuiche has recently left the heat and humidity of North Carolina for the foodie-filled streets of Seattle. Here is a quiche to remember South East.

From the Beauregard, to the Covington to the O’Henry one is bound to find a sweet potato to love at the North Carolina Farmer's Market No abundance of sweet potatoes? No problem. Any variety will do to allow you this little tribute to the south. And for any of you who have been waiting for a gluten-free crust, it's finally here. This quiche takes a bit more time but the end process will really make y'all glad you went to the effort.


  • 6-7 (1 1/2 pounds) medium sweet potatoes peeled and grated
  • 2 Tablespoons of butter, softened,plus more for the pan
  • 12 eggs
  • 1 1/2 cups sour cream
  • 4-5 ounces of Shredded Jarlsberg swiss cheese
  • 1 thick slice of ham diced (Virginia ham preferred but Black Forest will do but no maple)
  • Kosher salt and Ground pepper
  • 4-5 Scallions (Green onions) diced-optional
  • Parmesan cheese for sprinkling on top

Special Equipment:

  • Wax Paper
  • Springform Pan (I used an 11-by- 2 1/2 inch but you could decrease the amount and use a 9 -by -2 1/2 inch pan

Step 1:

Preheat the oven to 375 degrees. Brush the springform pan with butter and line the sides with wax paper and then brush the paper with butter. It is okay to get you hands messy here; don't feel as though you have to use a literal brush.

Step 2:

Peel the sweet potatoes and then grate. A box grater will work. But if you own a food processor, now is the time to take advantage of the grating tool that comes with the machine.

After the potatoes have been grated, squeeze as much excess moisture out of the sweet potatoes as possible. This is an important step! If you have cheese cloth I would recommend using that as it is easier to remove the excess moisture. If not a towel that you don't mind the color changing or as a last resort a roll of paper towels.

Step 3:

Mix in a large bowl the grated sweet potatoes, 1 egg, 1 teaspoon kosher salt and ground pepper. After completely mixing the sweet potato mixture place into the prepared pan using the bottom of measuring cup until it covers the bottom and sides of the pans. Don't worry if it does not reach all the way up the sides as long as it covers the bottom and most of the pan sides. Place in preheated oven for 20-25 minutes if using the large springform pan and when removing make sure the bottom is not too soft and the sides are becoming crispy. If you need you can complete the process by broiling for 1 minute making sure to not let it burn.

Step 4:

While the crust is cooking prepare the egg mixture. In a large bowl whisk sour cream, shredded swiss cheese, 1/2 tsp kosher salt, and ground pepper. Next add 11 eggs and whisk together until combined. It should resemble a creamy yellow custard.

Step 5:

Next pour the egg mixture into the cooked crust and sprinkle ham and scallions (if using) into mixture.

Step 6:

Place in oven on top of a baking sheet for 50-55 minutes if using large springform pan until knife comes out clean or no jiggling is seen when lightly shaken. Allow to cool, remove the quiche from the form and remove wax paper before serving.

Bon Appétit!


  • This crust can be substituted with plain potatoes.
  • Frozen hash browns that are thawed and drained can also be used to decrease the time in making the crust.
  • Everything you ever wanted to know about sweet potatoes just click here .
  • Yams vs Sweet Potatoes: That is the question? Are they the same? How do I tell the difference? Check out this site to really become a sweet potato knowledge junkie.
  • Don't forget your fresh green salad nice and simple and for dessert...an apricot tart thanks to our friends at Orangette.


Officially in the south, you would need to have a tall glass of sweet tea but for those of you who are thinking of something with a little more well.... alcohol, try a nice glass of Riesling or Sangiovese and you can't go wrong.