- The naturally sweet, crisp-edged sweet potato crust adds a colorful twist to classic quiche Lorraine while holding its shape beautifully once baked and cooled.
- A silky, custardy filling enriched with Gruyère, Parmigiano-Reggiano, and cream delivers luxurious flavor balanced by smoky bacon and fresh scallions.
- Prebaking and drying the shredded sweet potatoes ensures a crisp, sturdy crust, while layering the cheese creates a golden, bubbly finish that looks and tastes restaurant-worthy.
Rooted in France’s Lorraine region, classic Quiche Lorraine began as a bacon-studded tart baked in simple pâte brisée (shortcrust pastry). The original filling was just eggs, bacon, and cream; later versions added Gruyère cheese for richness.
Today there are many versions of quiche Lorraine, and this sweet potato crust is a fresh spin on the brunch classic for home cooks and entertainers alike. The familiar hallmarks — eggs, smoky bacon, and nutty Alpine cheese — combine with savory Parmigiano-Reggiano and sliced scallions to bring bright freshness to the filling. Instead of a standard pastry shell, the crust is formed of finely shredded sweet potatoes for a lighter, more flavorful take. The key to a crisp, lacy texture happens before baking: The potatoes are salted and left to rest so the salt can draw out excess moisture. A firm two-handed squeeze then releases the water that would otherwise make them soft and mushy. Pressed into a cake pan, the mixture bakes into crackly edges surrounding a base still sturdy enough to hold the filling without leaks.
The crust’s gentle, natural sweetness balances the savory elements in the filling — the smokiness and saltiness of the bacon and the Gruyère’s nutty depth. An extra shower of Parmigiano-Reggiano adds another layer of savory backbone, and a sprinkle of scallion greens keeps each bite lively.
This quiche wears multiple hats. It’s simple enough to make on a relaxing weekend and store for weekday breakfasts, yet elegant enough to serve as a centerpiece for entertaining. It stands out as a stand-alone dish, but it also anchors a full breakfast or brunch. Try it with vibrant seasonal fruit for breakfast or a green salad tossed with a bright vinaigrette for brunch.
How to shred sweet potatoes
Start by scrubbing the sweet potatoes to remove any dirt or grit then drying them with a clean towel. For this recipe, the sweet potatoes are peeled, but they don’t always have to be. If you’re using a box grater, trim the ends of the sweet potatoes and grate on the large holes. For faster results, use a food processor fitted with the shredding disc. After shredding, toss the sweet potatoes with a pinch of salt then wrap in a clean kitchen towel and squeeze firmly to remove excess moisture.
Substitute another cheese for Gruyère
Gruyère gives a classic nutty depth, but other Alpine cheeses also melt beautifully in this quiche. Try Emmental or Comté for a near match or Jarlsberg or Fontina for a gentle sweetness. For a bolder spin, aged white cheddar or Appenzeller adds tang. If you’re out of Parmigiano-Reggiano, use another hard cheese like Grana Padano or aged Asiago; Pecorino Romano works, but if you choose it, reduce the recipe’s salt slightly. Avoid fresh mozzarella or very soft cheeses, which weep moisture and can soften the sweet potato crust.
Notes from the Food & Wine Test Kitchen
- Substitute half-and-half for cream for a lighter custard filling.
- Use a food processor with the shredding blade for the sweet potatoes to save prep time.
- Letting the quiche rest before slicing ensures neat wedges.
This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.
