Sweet Potato Goat Cheese Quiche

Mini quiche tart with goat cheese and sweet potatoes.

5 from 1 vote

Sweet Potato Goat Cheese Quiche

These delightful Sweet Potato Goat Cheese Quiche made with frozen tart shells are so easy to make yet the perfect sophisticated addition to breakfast or brunch!

Prep Time30

Cook Time20

Total Time50

Servings: quiche

Calories: 144kcal

Author: Naomi Andres

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.

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 tinfoil tart shell) or oven until warmed through.

Nutrition