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Asparagus Quiche with Sweet Potato Crust

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Celebrate springtime with this delicious and healthy asparagus quiche with gluten free sweet potato crust. This easy quiche is made of 7 ingredients and is perfect for brunch, Easter or any springtime family gathering!

Asparagus Quiche in a Pie Pan After Baking Next to Eggs and a Knife

Thank you Maille for sponsoring this post. The content and opinions expressed here are all my own.

When you think of fresh springtime produce, what vegetable first comes to your mind? To me, it’s asparagus, hands down.

Asparagus fits so well to brunch foods, be it a frittata, an omelette, a tart, a strata or a quiche.

Tender and crisp, fresh and bold with a little sweetish note, asparagus is just perfect for all things quiche! I have a vegan quiche recipe on the blog that is one of my favorites but this time I tried something new and created this sweet potato crust asparagus quiche.

The quiche turned out to be so delicious and surprisingly easy to make. It comes together in about an hour from start to finish and requires only 7 ingredients (I didn’t count salt, pepper and olive oil here, as I guess you have them at home anyway).

A Slice of Quiche on a Wooden Plate with a Fork Next to the Pie Pan

Asparagus Quiche Ingredients

The ingredients of this quiche are:

  1. sweet potatoes;
  2. eggs;
  3. quark;
  4. Maille Dijon Originale Mustard;
  5. Gruyère cheese;
  6. thyme;
  7. asparagus.

Ingredients for the Quiche, Asparagus, eggs, sweet potatoes, mustard, cheese and quark

Make sure to check recipe variations below for substitutes!

What makes this quiche extra special is just a few spoonfuls of Maille Dijon Originale Mustard. That is exactly what you need to highlight the taste of asparagus.

Make sure to check one more delicious recipe created with Maille mustard, which is Healthy Beet Galette with Goat Cheese.

How To Make This Quiche

Collage: Asparagus Spears Being Trimmed on a Board Next to Grated Gruyere Cheese

Make the sweet potato crust

Preheat the oven and slightly grease a pie pan with olive oil. Peel and thinly slice sweet potatoes, best using a sharp knife or a mandoline slicer.

Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan.

Make sure to cover the pan completely as the sweet potatoes will shrink after baking. Sprinkle with salt and freshly ground black pepper and bake for about 15 minutes.

Collage: Sweet Potato Crust in a Pie Pan Next to Asparagus Spears Being Lined Out on the Sweet Potato Crust

Make the quiche filling

Beat the eggs until foamy and stir in quark, Maille Dijon Originale Mustard, grated gruyère, fresh (or dried) thyme and season with salt and pepper.

Collage: Mustard Being Added to a Mixing Bowl with Filling for Asparagus Quiche Next to a Bowl of Filling with a Whisk

When the sweet potato crust is ready, lay out half of the asparagus on the crust. Pour the filling over the asparagus and spread into an even layer using a rubber spatula. Top the filling with the second layer of asparagus and gently press it down until half-covered.

Bake

Bake for about 35-40 minutes or until the filling is set and the top looks slightly charred. Let cool for a just few minutes before serving.

Check the recipe (and the video!) below for precise ingredient amounts and instructions.

Why This Recipe Works

  • This recipe uses only 7 ingredients that are easy to find at any grocery store.
  • Asparagus combines perfectly with eggs, gruyère and mustard, making this quiche perfect for any brunch menu.
  • The recipe uses quark instead of traditional milk to make the quiche lighter and to cut off the amount of eggs.
  • You can be sure that the filling will set after about 35 minutes of baking. No runny middle, guaranteed!

Cook’s Tips

  • Layer a few extra sweet potato slices to make sure you have enough to cover the bottom and sides of the pie pan. Sweet potatoes will shrink a bit after baking.
  • Make sure to use fresh asparagus, as it will taste the best and have the most nutrients.
  • If the diameter of your sweet potatoes is too small, slice them lengthwise.
  • You can cut asparagus and/or lay out any kind of pattern with it.
  • There is no need to blanch the asparagus for this quiche but if you feel like it, it won’t hurt.
  • Store leftovers in the fridge for up to 4 days. To reheat the quiche, simply microwave it or warm it in the oven.

Recipe Variations

  • You are free to use the traditional whole grain quiche crust like the one I used for my Rustic Ricotta Spinach Quiche.
  • Instead of quark you can use ricotta, cream cheese or crème fraiche. Each of these options will give you a slightly different consistency and density.
  • Gruyère is a firm nutty Swiss cheese that also melts well. If you can’t find it in your local grocery store, use Emmental, Appenzeller, Gouda or any other hard cheese.
  • You can substitute cooking spray for olive oil.
  • Use dried thyme instead of the fresh one, about 1 teaspoon. Feel free to add your favorite herbs if you don’t like/have thyme.

What Goes With Asparagus Quiche?

Any brunch food will work well with this asparagus quiche. You don’t need much sides to serve it with as it is quite dense and filling.

A little side salad would be nice to serve with the quiche. Here are some spring-inspired salad ideas:

If you are hosting a fancy brunch and want to go all the way to impress your guests, I would recommend you to serve this asparagus quiche with baked pears with gorgonzola and honey, healthy cinnamon sweet potato rolls and this mind-blowing vegan Waldorf salad. It also pairs great with ayran (refreshing yogurt drink).

If your guests still ask for more, serve them this super quick rhubarb cheesecake in a jar as a dessert.

That menu would also work great for springtime lunch or dinner, maybe with an addition of soup like this spring carrot soup with lentils.

For other Easter recipes, check my vegan Easter recipes collection that includes brunch recipes, main dishes, sides and desserts.

A Slice of Quiche on a Wooden Plate Next to a Pie Pan and Fresh Asparagus Spears

 

You’ll find the recipe and the recipe video below. If you can’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.

Let me know how you like the recipe in the comments below!

 
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5 from 9 votes

Asparagus Quiche with Sweet Potato Crust

Celebrate springtime with this delicious and healthy asparagus quiche with sweet potato crust. This easy quiche is made of 7 ingredients and is perfect for brunch, Easter or any springtime family gathering!
Course Breakfast, Main course/starter/side dish
Cuisine European, French
Keyword asparagus quiche, asparagus tart, gluten free quiche, sweet potato crust quiche
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 250kcal

Ingredients

For the sweet potato crust:

  • 3 medium-sized sweet potatoes
  • 1 tablespoon olive oil*
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the quiche filling:

  • 2 eggs
  • 2 ½ cups or 500 g quark**
  • 2 tablespoons Maille Dijon Originale Mustard
  • 1 cup or 100 g gruyère*** grated
  • 1 tablespoon fresh thyme****
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 20 spears green asparagus ends trimmed

Instructions

For the sweet potato crust:

  • Preheat oven to 370°F or 190°C. Slightly grease a 12 inch or 30 cm pie pan with ½ tablespoon olive oil. Set aside.
  • Peel and thinly slice sweet potatoes, best using a mandoline slicer. Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan until completely covered. Sprinkle with salt and freshly ground black pepper and bake for 15 minutes.

For the quiche filling:

  • In a medium-sized deep mixing bowl beat the eggs until foamy. Stir in quark, Maille Dijon Originale Mustard, grated gruyere, thyme and season with salt and freshly ground black pepper.
  • When the sweet potato crust is ready, lay out half of the asparagus on the crust. Pour the egg mixture over the asparagus and spread into an even layer. Top with the second layer of asparagus. Bake for 35-40 minutes or until the filling is set. Let cool for a few minutes before serving. Enjoy!

Notes

*You can substitute cooking spray for olive oil.
**Instead of quark you can use ricotta, cream cheese or crème fraiche. Each of these options will give you a slightly different consistency and density.
***Gruyère is a firm nutty Swiss cheese that also melts well. If you can’t find it in your local grocery store, use Emmental, Appenzeller, Gouda or any other hard cheese.
****Use dried thyme instead of the fresh one, about 1 teaspoon. Feel free to add your favorite herbs if you don’t like/have thyme.

Cook’s Tips

  • Layer a few extra sweet potato slices to make sure you have enough to cover the bottom and sides of the pie pan. Sweet potatoes will shrink a bit after baking.
  • Make sure to use fresh asparagus, as it will taste the best and have the most nutrients.
  • If the diameter of your sweet potatoes is too small, slice them lengthwise.
  • You can cut asparagus and/or lay out any kind of pattern with it.
  • There is no need to blanch the asparagus for this quiche but if you feel like it, it won't hurt.
  • Store leftovers in the fridge for up to 4 days. To reheat the quiche, simply microwave it or warm it in the oven.

Nutrition

Calories: 250kcal | Carbohydrates: 13g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 298mg | Potassium: 224mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7330IU | Vitamin C: 2.7mg | Calcium: 240mg | Iron: 1mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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