Servings
Font
Back
Asparagus Quiche with Sweet Potato Crust
5 from 27 votes

Asparagus Quiche with Sweet Potato Crust

Asparagus Quiche with Sweet Potato Crust features thinly sliced sweet potatoes pressed into pie pan layers as a naturally gluten-free crust, baked before filling with a mixture of eggs, quark, Dijon mustard, gruyere cheese, thyme, and seasoning. Green asparagus tops the filling, creating a visually attractive, savory custard quiche melding creamy texture and vegetable freshness.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 slices
Calories: 250 kcal
Course: Side Dish, Breakfast
Cuisine: European, French

Ingredients

For the sweet potato crust:
  • 3 sweet potatoes medium-sized
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
For the quiche filling:
  • 2 egg
  • 2 ½ cups or 500 g quark
  • 2 tablespoons Dijon mustard Maille Originale
  • 1 cup or 100 g gruyere cheese grated
  • 1 tablespoon thyme fresh
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 20 pears asparagus ends trimmed, green

Instructions

For the sweet potato crust:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. 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

  • Use cooking spray as an alternative to olive oil for greasing the pie pan.
  • Quark can be substituted with ricotta, cream cheese, or crème fraîche for different textures.
  • If gruyère is unavailable, use similar hard cheeses like Emmental, Appenzeller, or Gouda.
  • Dried thyme (about 1 teaspoon) can replace fresh thyme, or other herbs can be used based on preference.
  • Add a few extra sweet potato slices to ensure full crust coverage, as slices shrink during baking.
  • Fresh asparagus is preferred for flavor and nutrient retention; no need to blanch before using.
  • The sweet potato can be sliced lengthwise if the diameter is small to obtain sufficient coverage.
  • The asparagus can be arranged in any pattern or cut as desired for presentation.
  • Leftovers keep for up to four days refrigerated and can be reheated in microwave or oven.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 13g (4%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 298mg (12%) Potassium 224mg (5%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 7330IU (147%) Vitamin C 2.7mg (3%) Calcium 240mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 13g 4%
Protein 19g 38%
Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 298mg 12%
Potassium 224mg 5%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 7330IU 147%
Vitamin C 2.7mg 3%
Calcium 240mg 24%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.