This delicious and easy to make Sweet Potato, Bacon and Leek Quiche is perfect for serving to the whole family for dinner, sending to school cold in the lunchbox and taking to your next picnic.
Not only that, but it freezes well, uses storebought shortcrust pastry for ease and is bursting with yummy family friendly flavours. It's quiche, but made even better! The rustic crust means no rolling of pastry and no worrying about cutting it perfectly.
Why you're going to love this recipe
This is my go to quiche, it's a pretty dish, it tastes great, and it uses simple ingredients!
- freezer friendky in slices
- perfect for the lunchbox or a picnic
- great hot or cold
- kid and family friendly flavours
- easy method for lining up the pastry
- ready in 45 minutes
- uses storebought pastry - it's extra quick
What goes into the recipe
- sweet potato - not only is it a nutritional powerhouse, but sweet potato tastes great and is super versatile. I have used it so much on the blog, that I've got a post all about sweet potato for kids! Grating it into this recipe and cooking it with the bacon and leek means it ends up deliciously sweet and also savoury.
- leek don't have one? Swap for 2 onions, but be warned, you will need to caramelise them for longer to get the same sweetness that you get from leek. I love leeks and they are so easy to grow in the garden!
- bacon- this was 4 rashers of streaky bacon, but they were chopped in half to fit in the fridge. I feel streaky bacon is a good option here as it has more fat and more flavour, and therefore adds more to the sweet potato mix.
- shortcrust pastry- I've used Pampas brand, whatever you find is fine. If you would prefer to make your own crust, the shortcrust in this recipe will work just fine.
- dried thyme- it's such a simple flavour, but it works super well with sweet potato and leeks and therefore is our flavour of choice. This quiche is quite mild in flavour, so if you want more flavour, you could also add paprika, or even a little bit of chilli. I wouldn't recommend adding more salt, as the bacon is already salty and any extra salt will overwhelm the sweetness of the sweet potato and caramelised leek.
How to make this recipe
- Get chopping, thinly slice the leeks. (Image 1)
- Grate the sweet potato after peeling (Image 2)
- Use one sheet of shortcrust to line the bottom of the dish. (Image 3)
- Use the second sheet cut into three strips to do the sides, pressing into the base sheet and rolling over at the edges. (Image 4)
- Fill with baking beads or rice and bake for 15 minutes. (Image 5)
- Melt the butter in a frypan. (Image 6)
- Add the leeks and cook until soft and starting to brown. (Image 7)
- Add the bacon and cook until starting to brown. (Image 8)
- Add the sweet potato and thyme and cook for a couple of minutes. (Image 9)
- Add the sweet potato mix to the pastry and spread evenly across the bottom. (Image 10)
- Sprinkle with the cheese. (Image 11)
- Whisk together the eggs and cream in a jug. (Image 12)
- Pour the cream over the top and bake in the oven at 180 degrees celsius. (Image 13)
- Remove from the oven and allow to cool for 5 minutes before cutting. (Image 14)
Expert Tips and FAQS
There is no need to spend time making your pastry perfectly fit for this dish. That's why I pop a sheet down on the bottom and cut the second into thirds, wrapping around the dish and folding over.
Because it's simple! Shortcrust pastry comes in sheets and this is the easiest way to make a quiche case! I can't be bothered measuring, re rolling and organising it to perfection and for this recipe you don't need to!
Yes, you can, but don't cook it with the bacon and leek, instead just stir the bacon and leek through the cooked sweet potato.
For 2-3 days in the fridge. It will be fine either cold, or heated up for meals.
Yes! I freeze in slices, for convenience. If you are making this in advance for a picnic you don't need to slice first, but if you're keeping it for lunchboxes, or easy dinners, slicing is best. It will defrost just fine in the fridge or you can reheat in the oven , sandwich press or even the airfryer!
Quiche is a favourite around here because it is so versatile! Whether it ends up in the lunchbox, served as dinner or as party food, it's awesome! We also love this Spinach and Mushroom Quiche and this easy (Thermomix) Bacon and Egg Quiche.
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Sweet Potato, Bacon and Leek Quiche
- 2 sheets shortcrust pastry defrosted
- 1 leek thinly sliced
- 4 rashers bacon
- 3 tbsps butter
- ⅔ cup cheddar cheese grated
- 1 tsp dried thyme
- 1 sweet potato peeled and grated
- 4 eggs
- ½ cup thickened cream
- Preheat oven to 180 degrees. (355F)
- Don't cut the first sheet, just line the base of the pie dish.
- Using the second sheet, cut three strips to line the sides. Where the sides and the base join press them together.
- Blind bake, lined with baking paper and filled with either uncooked rice or baking weights. 15 minutes.
- Remove the weights/rice and bake a further 10 minutes.
- Cool for 5 minutes.
- Meanwhile, melt the butter on the stove and cook the leeks until softened. Add the bacon and fry 3 minutes more. Add the grated sweet potato and thyme. Cook 3 minutes more.
- Cool for 5 minutes.
- Spoon the leek, sweet potato and bacon mixture into the pie case.
- Top with the grated cheese.
- Mix the eggs and cream together in a jug and pour over the top.
- Bake for 30 minutes or until golden.
- Serve hot or cold.