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Sweet Potato Quiche with a Wrap Base

A perfect brunch, lunch, or dinner option, this savory Sweet Potato Quiche uses wraps instead of a traditional pastry crust which makes it a lighter and healthier alternative.

This Sweet Potato Quiche uses gluten-free wraps as a base which is so clever, as there is no need to make a homemade pastry or buy an expensive pre-made gluten-free pastry. All you need is a few pantry items and ingredients you already have in the fridge, and you’ve got a meal ready in a flash.

This simple recipe came about at the tail end of a long week when I’d run out of dinner ideas during our ‘stay home and quarantine yourself’ period. Well, what an amazing idea this turned out to be! A comfort food meal that is not only wholesome but delicious and easy to put together.

Helpful Tips

The Ingredients: Why did I use sweet potato and broccoli? Well to tell you the truth, they were what I had left in my fridge so feel free to substitute one or the other with whatever vegetables you have left in your fridge. If you’ve read some of my previous posts you’ll realize I encourage everyone to experiment so feel free to add pumpkin instead of sweet potato and cauliflower instead of broccoli!

Wraps: Can't find gluten-free wraps? Then swap it with gluten-free tortilla or burrito wraps.

Dairy Free: I have made this using dairy-free milk and dairy-free cheese and it tastes just as good. Swap the dairy ingredients with your milk and cheese of choice.

What to serve with this Quiche?

Greek Salad

Halloumi with Honey and Thyme

Cauliflower Tabouli

Baked Feta with Olives

or a simple green salad with an olive oil, lemon and honey dressing.

Sweet Potato Quiche with a Wrap Base

Serves 4


3-4 gluten-free wraps*

300g sweet potato, diced into 2 cm cubes

200g broccoli florets, small in size

250ml milk of choice (dairy-free option)

200g tasty cheddar cheese, grated (dairy-free option)

5 eggs, whisked

1 onion, finely chopped

4 garlic fresh cloves, minced

2 tbsp extra virgin olive oil

Freshly ground pepper, a generous amount

Sea salt, a generous amount

*I used Gluten-Free Lebanese Bread but you can use what wraps you have available or even swap it with tortilla wraps. These are the ones I used:


1. Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or steam them until they are semi cooked. Set aside and allow to cool. Season each with sea salt and pepper.

2. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F

3. Grease and line with baking paper a springform cake pan 25cm in diameter.

4. Brush each wrap with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base.

5. In a bowl add the sweet potato, broccoli, tasty cheese, onion, and garlic. Combine well and then add it to the pan.

6. Next add the eggs to the bowl and whisk. Once whisked add the milk, and seasoning, and combine well. Pour egg mixture over the filling.

7. Place the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into the oven for 45-50 minutes or until cooked through. At 20 minutes into the baking time, check on the quiche and turn the pan around to brown evenly.

8. Allow cooling in the pan for 10 minutes before removing and serving.


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