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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


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


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!



*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.


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