A delicious and ridiculously easy Asparagus Quiche recipe made the low carb way with a healthy sweet potato crust. Filled with roasted asparagus and two different kinds of cheese, this quiche is an ideal meal for any time of the day!
Quiche is one of my favorite recipes to make because I love it’s versatility. It can be served hot, cold, or at room temperature for breakfast, brunch, lunch, or dinner.
Quiches can also be a starter to a formal meal or as an entree to a lighter one. This asparagus quiche is a quick and easy, healthy vegetarian recipe that is gluten free, low carb and keto friendly too.
Quiche ingredients can be carefully planned ahead or just use whatever is in the refrigerator (it’s an awesome clean-out-the-fridge recipe). Typically I make a quiche when I haven’t gone grocery shopping and/or I have no idea what to make for dinner.
Thankfully, I always have eggs, some kind of veggie, and several different types of cheese on hand. All the makings of a perfect quiche right in my refrigerator at all times!
When is Asparagus Season?
Asparagus is available year-round, but Spring time is the ideal season for this tender vegetable. Here in New England, we had a late start to our growing season this year, so all our local farms had fresh asparagus stalks up to late July. Normally, crops are harvested from late February to June, with April being the peak month and when prices will be the most reasonable.
The Perfect Crust for a Low Carb Quiche
I originally saw this asparagus quiche recipe on the vegetarian/vegan site Happy Kitchen.Rocks and was inspired by their use of a sweet potato pie crust. The idea of using nutritious sweet potatoes slices as a gluten free quiche crust completely fascinated me and I became determined to make my own version.
All the ingredients I used are everyday ones, easily found in stores or in one’s own refrigerator. Using only a single layer of asparagus, I roasted it to bring out it’s full flavor before adding it to the quiche.
I also omitted the quark, gruyère, fresh thyme, and mustard in the original recipe. Instead adding feta and cottage cheeses with heavy cream to my version.
A high quality feta is an ideal cheese in this recipe, as it will add a salty boost to the cottage cheese and creamy texture to the cooked eggs. The saltiness of the feta is an outstanding complement to the delicate taste of the sweet potato crust too.
How to Make an Easy Sweet Potato Crusted Asparagus Quiche
- Use a mandolin to thinly slice the sweet potato.
- Lightly grease a 12 inch pie pan with oil. Layer the potato slices in the pan, overlapping them because they will shrink during cooking. Sprinkle them lightly with salt and pepper. Bake at 370F degrees for 15 minutes.
- Roast the asparagus spears at 425F degrees for 5 minutes. Set aside.
- Make the simple quiche filling by mixing together eggs, cottage and feta cheeses, heavy cream, salt and pepper.
- Pour the filling into the sweet potato prepared pie pan. Bake the quiche at 370F degrees for 30 minutes, or until the filling is set.
- Serve and eat the quiche immediately or at room temperature. Store the leftovers, covered, in the refrigerator for up to 4 days.
Can I Freeze Leftover Quiche?
Absolutely! Obviously, it won’t be as good as when it’s fresh and the consistency may change slightly, but it’s better than wasting any leftover quiche. I successfully froze individual slices of this egg pie for later use and here’s how I did it:
- I wrapped each slice in freezer paper and labeled them. Each slice can also be wrapped in plastic wrap or foil. Put the slices in a plastic freezer bag and label.
- Freeze up to 1 month, for best results (but can freeze up to 2 months).
- When ready to use: Don’t worry about thawing before reheating. Just unwrap the slices and place on a baking sheet. Bake for 10-12 minutes in a preheated 350F degree oven, until heated through.
- If you don’t want to freeze the quiche, it will stay fresh for 3-4 days, covered and in the refrigerator.
Need a few more egg recipes? Check out these:
- Healthy Ham and Broccoli Egg Bake – Another fluffy and creamy low carb egg casserole recipe with broccoli, cheese, and leftover ham. Feel free to leave out the ham for a completely vegetarian dish.
- Goat Cheese Brie Soufflé – An easy, make the day ahead recipe for a lighter then air savory soufflé that will make you wonder why you don’t make this baked egg dish all the time! Impress you family and/or friends by making one tonight.
- Croque-Madame Recipe – This classic French ham and cheese sandwich topped with a cheesy sauce and a fried or poached egg is absolute perfection. I make this all the time for an effortless brunch or dinner paired with a salad and/or crispy fried potatoes. Be sure to use a good quality bread for the best results.
- Paleo Pickled Eggs with Beets – A healthy snack or side dish of pickled eggs and fresh beets, sweetened with a touch of raw honey. I like to add cut up eggs and beets to a garden salad or have them on the side with olive oil packed wild tuna for lunch. Soooo good!
Pull out this Asparagus Quiche with Sweet Potato Crust next time you need a healthy and easy recipe. It’s an excellent vegetarian quiche recipe, so try it on meatless Monday for a quick nutritious meal!
Asparagus Quiche with Sweet Potato Crust
Ingredients
FOR THE SWEET POTATO CRUST:
- ¾ pound sweet potatoes (about 2 medium or 1 large)
- 2 teaspoons olive or avocado oil , divided
- salt and pepper , to taste
FOR THE QUICHE FILLING:
- 8 asparagus spears , tough ends trimmed
- 4 whole eggs
- 1 ½ cup feta cheese , crumbled
- ⅔ cup cottage cheese
- ½ cup heavy cream (can substitute half & half)
- salt and pepper , to taste
Instructions
FOR THE SWEET POTATO CRUST:
- Preheat oven to 370F/190C degrees.
- Lightly grease a 12 inch pie pan with 1 teaspoon of olive or avocado oil and set aside. Peel the sweet potatoes and thinly slice using a mandolin slicer. Layer the sweet potato slices on the bottom and against the sides of the prepared pie pan, overlapping them because they will shrink while cooking. Sprinkle a little salt and pepper over the slices and bake for 15 minutes.
FOR THE QUICHE FILLING:
- After the sweet potato crust is finished baking, remove from the oven and set aside. Turn the oven's temperature up to 425F/218C. Place the 8 asparagus spears on a baking sheet and lightly coat with the remaining teaspoon of olive or avocado oil. Roast for 5 minutes. Remove from the oven, set aside, and decrease the oven temperature back down to 370F/190C.
- Prepare the filling by beating 4 eggs in a medium bowl. Add the 1 1/2 cups of feta cheese, 2/3 cup of cottage cheese, 1/2 cup of heavy cream, and salt and pepper.
- Pour the egg mixture over prepared the sweet potato crust, then lay the roasted asparagus spears on the top. Bake for 30 minutes, or until the filling is set.
Recipe Notes & Tips:
- Serve immediately or at room temperature
- Store leftover quiche in a tightly covered container in the refrigerator for 3-4 days
- Eat leftover quiche straight from the refrigerator or reheat slices in the microwave for 1-2 minutes or in a 350F degree oven for 5 minutes, or until heated through
- For longer storage, can freeze up to 1-2 months. Wrap individual slices of quiche in freezer paper or plastic wrap and foil, then place in a freezer proof bag
- Don’t worry about thawing frozen quiche before reheating. Just unwrap the slices and place on a baking sheet, in a preheated 350F degree oven, and bake for 10-12 minutes, or until heated through
Kankana Saxena says
OMG!! This is such a clever idea to use sweet potatoes for the crust. I am definitely going to try this.
Karrie says
Isn’t it an awesome idea? Got it from HappyKitchen.Rocks and I love using the sweet potato for a crust! Let me know how this turns out for you Kankana.
Jeff the Chef says
What a beautiful quiche! I love the way you’ve used the asparagus as a design element. I’ve never had a sweet potato crust; I’d love to try it.
Karrie says
Thank you Jeff and please let me know how you like it, if you try it!