This fluffy quiche masterpiece is packed with hearty diced sweet potato that keeps just the right amount of bite, savory diced salty ham, and a generous amount of sharp cheddar cheese. With a hint of fresh dill and freshly grated nutmeg, it’s a complete, all-in-one meal that feels gourmet yet comforting. Whether you whip up a homemade crust or take a shortcut with store-bought, this is one egg casserole your family is going to ask for, again and again.

In our teen years, quiche often showed up on my family’s dinner table. Probably once or twice a month, if we were lucky. It was never fancy; it was simply an inexpensive way for Mom to use up leftovers. Little bits of lunchmeat, tiny amounts of cheese that were about to turn to mold, frozen pie crusts close to freezer burn, and cans of evaporated milk from the pantry nearing their expiration dates. All of these ingredients were likely to end up in the mix at some point.

Surprisingly, quiche was one of the few things Mom made that always seemed to turn out perfectly. Probably because quiche doesn’t really require a whole lot of seasoning. Sure, it can enhance the flavor. But there’s usually enough salt from the cheese and meat to balance things out. Thank goodness. Because sadly, Mom and seasoning weren’t such great friends. If you were extremely lucky, there might be a bit of salt and pepper. But even that was pretty rare.

I, too, have apparently inherited Mom’s love of making quiche when there are leftovers to use up. Although I’m admittedly way more adventurous with my fillings. I’ll try pretty much anything to see if it works. And this time around, that thing would be sweet potatoes. They give texture to the quiche without adding more fat, and they shockingly retain some of their bite, not turning to complete mush. Added bonus? This quiche has lots of seasoning, unlike Mom’s.

Ingredients:

• 1 Refrigerated or Homemade Pie Crust
• 1 Pound Sweet Potatoes (3 Cups Diced)
• 8-oz. Sliced Ham (1 1/2 Cups Diced)
• 6 Eggs
• 2 Tablespoons Fresh Dill, Very Finely Chopped
• 1 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Freshly Grated Nutmeg
• 1 (12-oz.) Can Evaporated Milk
• 6-oz. Freshly Grated Sharp Cheddar Cheese

Directions:

1. If you are using a refrigerated pie crust, blind-bake it according to the package or recipe directions. Blind-baking a pie crust typically takes 10 to 12 minutes at 450 degrees. After the pie crust is lightly baked, remove it from the oven and reduce the heat to 375 degrees.
2. Peel the sweet potatoes and dice them into small pieces.
3. Dice the ham into small pieces.
4. In a medium bowl, whisk together the eggs, dill, pepper, salt, onion powder, dry mustard powder, and nutmeg. Whisk in the evaporated milk.
5. Arrange half of the diced sweet potatoes and half of the diced ham over the bottom of the pie crust. Pour half of the egg mixture into the pie crust over the sweet potatoes and ham. Top with half of the cheese. Repeat the same layers with the remaining ingredients.
6. Wrap the outer edge of the pie crust with foil to prevent it from over-browning, and then place the quiche on a baking sheet.
7. Bake the quiche for 50 to 60 minutes, or until the center is puffed and no longer wobbles.
8. Allow the quiche to cool for at least 15 minutes before serving.

Suggestions:

• Use a large pie plate for this recipe. This recipe isn’t meant for a frozen, pre-formed crust because there is too much filling. However, a refrigerated pie crust that still needs to be unrolled and placed in a pie dish is perfectly fine for this recipe.
• Don’t worry if your pie crust shrinks after blind-baking. The quiche will still turn out delicious, maybe just not as attractive.
• If you don’t have fresh dill, use 1 tablespoon of dried dill instead.
• Do not use pre-grated cheese for this recipe. Freshly grated cheese melts much nicer than pre-grated cheese.
• To wrap the edge of the quiche with foil, I cut a large square piece of foil and place the pie plate or dish on top of it. I then bring the foil up and fold it gently over the outer edge of the pie plate or dish. The foil should lightly shield the crust from over-baking. You don’t want the foil to touch the egg-filling mixture.

Improvements:

• Replace the onion powder with 1 tablespoon of freshly chopped chives.
• Use Gouda, Monterey Jack, or Muenster in place of Sharp Cheddar Cheese.
• If you like things spicy, add crushed red pepper flakes to the egg mixture.
• Replace the ham with crispy crumbled bacon or browned crumbled sausage.
• CLICK HERE to check out all of our past quiche recipes.

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Sweet Potato and Ham Quiche with Dill & Nutmeg

Ingredients:

• 1 Refrigerated or Homemade Pie Crust
• 1 Pound Sweet Potatoes (3 Cups Diced)
• 8-oz. Sliced Ham (1 1/2 Cups Diced)
• 6 Eggs
• 2 Tablespoons Fresh Dill, Very Finely Chopped
• 1 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Freshly Grated Nutmeg
• 1 (12-oz.) Can Evaporated Milk
• 6-oz. Freshly Grated Sharp Cheddar Cheese

Directions:

1. If you are using a refrigerated pie crust, blind-bake it according to the package or recipe directions. Blind-baking a pie crust typically takes 10 to 12 minutes at 450 degrees. After the pie crust is lightly baked, remove it from the oven and reduce the heat to 375 degrees.
2. Peel the sweet potatoes and dice them into small pieces.
3. Dice the ham into small pieces.
4. In a medium bowl, whisk together the eggs, dill, pepper, salt, onion powder, dry mustard powder, and nutmeg. Whisk in the evaporated milk.
5. Arrange half of the diced sweet potatoes and half of the diced ham over the bottom of the pie crust. Pour half of the egg mixture into the pie crust over the sweet potatoes and ham. Top with half of the cheese. Repeat the same layers with the remaining ingredients.
6. Wrap the outer edge of the pie crust with foil to prevent it from over-browning, and then place the quiche on a baking sheet.
7. Bake the quiche for 50 to 60 minutes, or until the center is puffed and no longer wobbles.
8. Allow the quiche to cool for at least 15 minutes before serving.

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With its velvety, rich egg custard filling, golden, bubbling cheese, and perfectly flaky crust, quiche is always a crowd-pleaser. But what really makes it special is how it turns leftover ingredients, like a bit of spinach, some ham, or that last piece of cheddar, into something truly delicious. You can customize it endlessly with your favorite meats, vegetables, and cheeses, making each quiche uniquely yours. We’ve rounded up some of our absolute favorite must-bake quiche recipes that we hope you and your family will find utterly irresistible. CLICK HERE for the recipes.

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Make sure to check out all of the other great Fall Flavors Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.

• Apple Cheddar Rosemary Bread by Blogghetti
• Apple Cider Donut Cake by Hezzi-D’s Recipe Box
• Apple Cider Snickerdoodles by Jolene’s Recipe Journal
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• Apple Streusel Cookies by Karen’s Kitchen Stories
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• Fig Salad by A Day in the Life on the Farm
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• Maple Pumpkin Creme Brulee by Art of Natural Living
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