These delightful Sweet Potato Goat Cheese Quiche made with frozen tart shells are so easy to make for the perfect sophisticated addition to breakfast or brunch!
If you have never made homemade quiche before, now is the perfect time to try it! I have actually never made a real entire pie-sized quiche; only mini quiche like this. My mom has always made quiche in tart shells and it really is such a great method!
These super simple mini quiche are made with store-bought frozen tart shells to make this recipe super quick to whip up for brunch, lunch, or even dinner. Each individual quiche has just the right proportion of crumbly pastry to fluffy egg filling that is packed with creamy goat cheese and tender roasted sweet potatoes!
Looking for other yummy recipes to make for brunch? Try my Overnight Cinnamon Buns, Puff Pastry Blueberry Turnovers, or Triple Chocolate Scones to accompany these yummy quiche!
🧈 Ingredients
Here are the ingredients needed to make these sweet potato quiche with goat cheese.
Ingredient Notes
- Goat Cheese - I developed this recipe with a soft goat cheese but you could use goat feta or regular cow feta instead. Feta will give the quiche a different less creamy texture.
- Sweet Potatoes - Yams or even white potatoes could be used instead of sweet potatoes to make this quiche. Roasting the sweet potatoes before adding them to the quiche ensures that they are cooked through as they will not cook fully if added to the quiche raw.
- Shallot - I love using shallots for a delicate yet flavorful topping that gets a little browned in the oven. Thinly sliced onion can be used in place of shallots.
- Parsley - Fresh parsley adds a nice brightness of color and flavor but you could use dried parsley in a pinch.
- Tart Shells - Be sure to buy unsweetened tart shells to make this quiche recipe. Or you could make homemade tart shells instead.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Peel and finely dice the sweet potato before coating with olive oil and seasoning with salt and pepper. Roast in a 375℉ oven for 10-20 minutes or until tender and slightly browned. Let cool.
Step 2: Whisk together the eggs, cream, smoked paprika, onion powder, salt, and pepper.
Step 3: Begin by layering some chunks of sweet potato into the bottom of each tart shell.
Step 4: Then crumble some goat cheese in each tart shell.
Step 5: Then, add a sprinkle of fresh parsley.
Step 6: Lastly, evenly distribute the egg mixture into each tart shell on top of the add-ins and top with the thin slices of the shallot.
Bake in a preheated oven for 18-23 minutes or until the filling is set and the edges of the tart shells are golden brown.
💡 Top Tip
Sometimes I add finely chopped chicken sausage to these yummy mini quiche for more protein and another texture element! Try this for a more complete meal option. Note: Adding chopped sausage to this recipe will yield a few extra quiches due to the increase in the volume of add-ins so be prepared with extra tart shells.
❓ Recipe FAQs
Yes! Simply use gluten-free storebought or homemade tart shells to make gluten-free mini quiche.
Yes! You can definitely make your own tart shells to make these quiche with. Just make sure they are chilled in the refrigerator or even frozen before assembling the quiche so that the pastry doesn't overcook and get too browned while the filling is cooking.
Yes. Simply replace the cream in the filling with a dairy-free cream alternative and make sure the tart shells and goat cheese are dairy-free.
Store fully cooled quiche in the refrigerator for up to 4 days or freeze for up to 1 month. Thaw before reheating in the microwave (remove the tinfoil tart shell) or oven until warmed through.
🧀 More Savory Recipes
Looking for other recipes like this? Try these:
If you tried these Goat Cheese and Sweet Potato Quiche or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Sweet Potato Goat Cheese Quiche
Equipment
- large baking sheet
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 18 frozen premade tart shells *
- ¾ cup finely diced sweet potato
- 1 tablespoon olive oil
- 6 eggs
- 3 tablespoons half-and-half cream (10%)
- salt
- pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup crumbled soft goat cheese
- 2 tablespoons chopped fresh parsley
- 1 shallot diced finely
Instructions
- Preheat the oven to 375℉. Toss the diced sweet potato with the olive oil and salt and pepper to taste. Roast in the preheated oven until tender and slightly browned. Leave the oven on.¾ cup finely diced sweet potato, 1 tablespoon olive oil, salt, pepper
- While the sweet potato is roasting, whisk together the eggs, half and half, salt and pepper, onion powder, and smoked paprika until fully incorporated.6 eggs, 3 tablespoons half-and-half cream, salt, pepper, ½ teaspoon onion powder, ½ teaspoon smoked paprika
- Once the sweet potatoes are done roasting, distribute them evenly between all 18 tart shells. Next, distribute the crumbled goat cheese and then the parsley. Then pour the whisked egg mixture, distributing between all 18 quiches. Lastly, top with a few pieces of thinly sliced shallot.18 frozen premade tart shells, ½ cup crumbled soft goat cheese, 2 tablespoons chopped fresh parsley, 1 shallot
- Bake in the preheated oven for 18-23 minutes or until the egg is cooked through and the tart shells are golden brown. The quiche will puff up oddly in the tinfoil tart shells and then relax back to a normal shape after they come out of the oven. Let cool for 5-10 minutes before serving. Enjoy!
Notes
- Or use gluten-free tart shells or homemade tart shells instead of storebought.
Taryn
I don't often have the time to bake much, but I needed a quick and easy recipe to share at a brunch gathering today and was craving quiche so thought I'd give these a try. They were so easy, and I was able to prep the filling components the night before to save more time in the morning. Delicious flavour combo, and I strategically made extra so I can use the leftovers for lunches this week. Great recipe!