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This single serving crustless sweet potato quiche is a hearty, flavorful dish made with eggs, tender sweet potatoes, greens, and cheese. It bakes up creamy without a crust and is ideal for breakfast, brunch, or a simple dinner.
Why You’ll Love This Recipe
- Perfectly Portioned: Baked in a small dish and designed as a single serving crustless quiche
- Crustless and Simple: Made without a crust, so there’s no pastry to roll or chill.
- Balanced and Filling: Eggs, sweet potatoes, greens, and cheese make this quiche satisfying and hearty
- Great for Any Meal: Works well as a sweet potato quiche for breakfast, lunch, or a light dinner
I love how this quiche comes together. The sweet potatoes roast until tender and slightly caramelized, which pairs so well with the creamy eggs and cheese. The bacon adds a savory depth, and the greens bring balance so every bite feels well rounded and satisfying.
This is the kind of dish I turn to when I want something comforting, filling, and thoughtfully made without a long list of steps. It’s simple, but it doesn’t feel plain. The flavors work together in a way that makes you slow down and really enjoy each bite. I think that’s why this quiche has become one I come back to often, and I have a feeling you’ll feel the same once you try it.
If you enjoy easy quiche recipes, be sure to explore more of our single serving crustless quiche options. Recipes like our Crustless Quiche Lorraine For One, Crustless Spinach Quiche For One, and Crustless Tomato Quiche with Pesto For One use the same simple approach and are just as satisfying. Each one is designed to bake beautifully in a small dish.
Ingredients and Substitutions
If you have any ingredients leftover from this crustless sweet potato quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Sweet Potato: It adds gentle sweetness and a soft texture that balances the savory bacon, eggs, and cheese. Use the remaining sweet potato in a sweet potato and black bean salad or use it to make a small sweet potato pie.
- Olive Oil: Used to roast the sweet potatoes.
- Garlic Powder: Adds a subtle layer of flavor to the sweet potatoes.
- Smoked Paprika: Adds warm, smoky flavor that works especially well with sweet potatoes and bacon. If you don’t have smoked paprika, use sweet paprika instead.
- Bacon: One slice adds savory depth and contrast. Cook it until crisp so it stays flavorful throughout the quiche. Use extra bacon in lentil soup for one, single serving pasta carbonara or a bowl of potato soup.
- Onion: Adds mild sweetness and depth.
- Kale or Spinach: Either green works well. Kale adds structure and a slight bite, while spinach becomes tender and mild as it cooks. Use extra greens in a hummus crunch salad or a small batch of stuffed peppers.
- Eggs: The base of the quiche. They set as the quiche bakes and give it structure while keeping the inside tender.
- Heavy Cream: Mixed with the eggs to create a soft, creamy texture. You can use half and half or whole milk, but I prefer heavy cream for the richness it adds. Use leftover cream in chicken paprika for one, a small batch of cream scones, or zuppa toscana for one.
- Gruyere Cheese: Adds a nutty, slightly salty flavor and melts smoothly into the eggs. Swiss cheese, sharp cheddar, or fontina are good substitutes.
A Simple Formula For Crustless Quiche
I use a simple formula that works every time.
For one small quiche, use about two large eggs, four tablespoons of heavy cream, and roughly one half cup shredded cheese. From there, you can add vegetables, cooked meats, or herbs you enjoy to create your own version using what you have on hand.
How To Make A Crustless Sweet Potato Quiche For One
These step by step photos and instructions show how to make this crustless quiche. See the recipe card below for exact ingredient amounts and full details.
- Roast the Sweet Potatoes: Heat the oven to 425°F. Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt, black pepper, garlic powder and smoked paprika. Toss gently to coat. Roast for 15 to 20 minutes, until tender. Remove from the oven and set aside to cool.
- Cook the Bacon: While the sweet potatoes roast, cook the bacon in a small skillet until crisp. Transfer to a paper towel lined plate and let cool.
- Cook the Vegetables: Remove all but 1 teaspoon of bacon drippings from the skillet. Add the onions and cook, stirring frequently, for 1 minute. Add the kale and a pinch of salt. Cook for 2 to 3 minutes, stirring occasionally, until softened. Remove from the heat and let cool slightly.
- Prepare the Egg Mixture: Lower the oven temperature to 375°F. In a medium bowl, whisk together the eggs, heavy cream, and remaining salt and pepper until well mixed. Stir in the cheese. Gently fold in the roasted sweet potatoes, cooked vegetables, and crumbled bacon.
- Bake the Quiche: Lightly grease a 5×5 inch baking dish. Pour in the quiche mixture and spread evenly. Bake for about 25 minutes, until the quiche is set and lightly golden on top.
Expert Tips
- Even Sweet Potato Pieces: Cut the sweet potato into small, evenly sized pieces so they roast at the same rate and become fully tender.
- Pre Cook the Greens: Cooking the greens briefly removes excess moisture and helps them blend evenly into the quiche.
- Let It Rest: Let the quiche rest for a few minutes after baking so it finishes setting and is easier to serve.
Serving Suggestions
This crustless sweet potato quiche is lovely on its own, but it also pairs well with a fresh tomato salad, a French bread roll, or a small bowl of creamy vegetable soup.
Frequently Asked Questions
For best results, use a 5×5-inch baking dish.
Yes. Roasting them before baking ensures they are tender and fully cooked.
The center should be set and no longer jiggly. A knife inserted should come out mostly clean.
You can prep the vegetables in advance, but bake just before serving for best texture.
Yes, double the ingredients and bake in either two 5×5-inch baking dishes or one 6×8-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small crustless sweet potato quiche or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
Crustless Sweet Potato Quiche For One
Ingredients
- ¾ cup peeled, diced sweet potatoes (about ½ of a small sweet potato/3 oz)
- ½ tablespoon olive oil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ½ teaspoon kosher salt -divided
- ¼ teaspoon black pepper -divided
- 1 slice bacon
- ¼ cup chopped onions
- 1 cup loosely packed chopped raw kale or spinach
- 2 large eggs
- 4 tablespoons heavy cream
- ½ cup shredded gruyere cheese
Instructions
- Roast the Sweet Potatoes: Heat the oven to 425°F. Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and season with ¼ teaspoon kosher salt, ⅛ teaspoon of black pepper, garlic powder and smoked paprika. Toss gently to coat. Roast for 15 to 20 minutes, until tender. Remove from the oven and set aside to cool.
- Cook the Bacon: While the sweet potatoes roast, cook the bacon in a small skillet until crisp. Transfer to a paper towel lined plate and let cool.
- Cook the Vegetables: Remove all but 1 teaspoon of bacon drippings from the skillet. Add the onions and cook, stirring frequently, for 1 minute. Add the kale and ⅛ teaspoon of salt. Cook for 2 to 3 minutes, stirring occasionally, until softened. Remove from the heat and let cool slightly.
- Prepare the Egg Mixture: Lower the oven temperature to 375°F. In a medium bowl, whisk together the eggs, heavy cream, the remaining ⅛ teaspoon of kosher salt, and ⅛ teaspoon of pepper until well mixed. Stir in the cheese. Gently fold in the roasted sweet potatoes, cooked vegetables, and crumbled bacon.
- Bake: Lightly butter a 5×5 inch baking dish. Pour in the quiche mixture and spread evenly. Bake for about 25 minutes, until the quiche is set and lightly golden on top.
Notes
- Even Sweet Potato Pieces: Cut the sweet potato into small, evenly sized pieces so they roast at the same rate and become fully tender.
- Pre Cook the Greens: Cooking the greens briefly removes excess moisture and helps them blend evenly into the quiche.
- Let It Rest: Let the quiche rest for a few minutes after baking so it finishes setting and is easier to serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Good recipe.
Thank you!