Making a quiche with sweet potato and chèvre had been long on my mind. The combination of these two is really lovely, even visually. When you get a sweet potato that is about the same size as a goat cheese log you can really get creative. This is why I thought that a quiche could be the best way to display the visual pleasure that these two ingredients together give me. This is a pretty simple quiche recipe. Pair it with a salad and you get an easy mid-week dinner.
Quiche basics require the use of a crust and and egg base, with any sort of vegetables or meat added to that. The first time I made this sweet potato quiche I used too many eggs and my main ingredients – the alternating slices of sweet potato and chèvre cheese – sank in the egg mixture. Tasty and all, but the pretty effect I was after was not achieved. The first time I also did not salt the potatoes, and their sweetness contrasted too sharply with the goat cheese. It took me a few attempts to nail this one. Sometimes I follow recipes, sometimes I don’t. This time I clearly didn’t.
After some trial and error I realized that potatoes should be lightly salted and the egg base doesn’t need to be too much in order to achieve the pretty design of alternate slices I had planned to have. For this recipe I used soft-ripened goat cheese, also known as goat log (bûche de chèvre). It can be found in various sizes, the most famous brands are President and Soignon. It’s the same cheese I had featured in my beetroot hummus photo shoot. What I absolutely love about goat cheese – apart from the flavour, that I adore – is the fact that it melts as it bakes, infusing the whole pie with its strong flavour. It pairs so well with sweet potato!
I used a pre-made puff pastry crust in this recipe. You are of course welcome to use a home-made one if available, but with puff pastry that is never really the case for me. I have no problem whipping up a shortcrust pastry anytime, but making home-made puff pastry is still on my food blogger bucket list. You’ll see it here someday, but just not yet.
More quiche inspiration: puff pastry with zucchini, mint and feta.
Alternated slices of sweet potato and chèvre (goat cheese) in a puff pastry shell, a delicious quiche recipe that is both easy to make and visually stunning. Its colours are so perfect for a fall dinner, or even as a starter at the Thanksgiving table. It takes less than an hour to make and just a handful of ingredients for this wonderful healthy dinner option that is also vegetarian.
Quiche with sweet potato and chèvre
- 1 puff pastry crust
- 160 g sweet potato
- 180 g goat cheese
- 1 egg
- 1 tsp smooth mustard
- 100 ml milk
- 1 tsp salt
- Set a pot with 500 ml water on the stove and bring it to a boil.
- Preheat the oven to 200°C, line a baking tin with baking paper and press a puff pastry form into it.
- Peel the sweet potato and cut it into 2-mm slices. Cut the cheese in slices that are the same thickness as the sweet potato's.
- When the water boils, add the salt and the sliced sweet potato. Boil the potato for 5 minutes, then drain and set aside.
- Crack the egg in a bowl and add the mustard. Whisk well, then add the milk and give another whisk to combine. Pour this mixture over the bottom of your puff pastry crust, distributing it all over the surface.
- Allow the sweet potato to cool for a couple of minutes, then lay sweet potato and cheese slices, alternating, over the egg mixture in the crust.
- Bake in the preheated oven at 200°C for 20-25 minutes.