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Recipe Collection

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Sweet Potato and Leek Quiche

Sweet Potato and Leek Quiche Related:   breakfast & brunch, dairy, North America, Shavuot, vegetarian, Yom Kippur

Prep time: 40 minutes

Cook time: 45 minutes- 1 hour

Yield: 2 pies

Reprinted with permission from Starters & Sides Made Easy: Favorite Triple-Tested Recipes.


  • 2 ready-to-bake pie shells
  • ¼ cup (½ stick) butter
  • 1 red onion, diced
  • 1 onion, diced
  • 1 leek, diced
  • 2 medium sweet potatoes, finely diced
  • ¼ cup flour
  • 2/3 cup milk
  • 1¼ cup heavy cream
  • 1 teaspoon salt
  • Pinch of coarse black pepper
  • 4 eggs, lightly beaten
  • ½ cup shredded cheese


Preheat oven to 300 degrees. Prick bottom of pie shells with a fork. Bake for 10 minutes. Remove from oven. Raise oven temperature to 350 degrees. Melt butter in a large sauté pan over medium heat. Add onions and leek and sauté until completely soft, 20-25 minutes. Meanwhile, place sweet potatoes in a microwave-safe dish. Add water to cover the bottom of the dish. Microwave for 6 minutes. Drain. Add sweet potatoes to the onions and sauté for an additional 2 to 3 minutes. Remove from heat and stir in flour, milk, cream, salt and pepper. Let cool. Stir in eggs. Pour into prepared pie shells. Top with cheese. Bake for 45 minutes to 1 hour.

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