Sweet potato and bacon quiche with parsley from Dinner in French: My Recipes by Way of France (page 119) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nrnarayan on December 16, 2025

    Definitely a project if you make the crust from scratch but definitely worth it. I chilled the crust for the minimum time limits and it did shrink a bit, so I'm curious if that's improved by chilling for longer.

  • Rinshin on April 13, 2023

    We liked it but it had more substantial solid texture similar to frittata with filling ingredients than jiggly quiche. I like to think of this as a country quiche compared to the light as a cloud city quiche lol. Although I used cheddar I can see using feta as others mentioned. I did not notice the lemon taste in mine. Next time, I like to add more. Also used saute of power greens with juices squeezed out. Good use of sweet potatoes. Photo added

  • kari500 on May 12, 2021

    Thanks to Astrid, I also cheated and used store bought pastry. Made it a very easy week night dinner. I roasted the sweet potatoes ahead of time, and just did the (turkey) bacon in the microwave. I also followed her idea and used feta in place of the cheddar - it just seemed like it would be nice against the sweetness of the potatoes, and it was. This was a hit. I am a little iffy about the lemon zest in this, but the rest of the family approved. This is an easy and forgiving quiche with a good texture.

  • Lsblackburn1 on December 14, 2020

    Loved! I also used gruyere instead of Parmesan. The pastry recipe makes way more than needed - or maybe I just rolled mine too thin? I wasn’t sure.

  • Astrid5555 on June 12, 2020

    Cheated and used store-bought pastry to make it a quick weeknight dinner. So good, would also be nice with some feta cheese instead of the cheddar.

  • MissKoo on May 19, 2020

    I've made this twice so far -- really lovely sweet/savory flavor combo and equally good for breakfast, lunch/brunch, or dinner. Melissa Clark's recipe notes specify cheddar and gruyere cheeses, but the recipe itself calls for cheddar and Parmesan. I've made it both ways, but found the gruyere to be more flavorful and less salty. Used the crust recipe specified, but prefer Dorie Greenspan's all-purpose tart dough (Around My French Table).

  • Jviney on April 09, 2020

    My husband and I loved this. It was kind of a day-long project, but it’s April 2020 so those of us blessed enough to be able to be home have the time. I misread and baked the tart shell recipe from the previous recipe, and it turned out perfectly. 9” tart pan and no problem.

  • Lepa on March 14, 2020

    This is so decadent and delicious! I am not a huge sweet potato fan so I was a bit skeptical but the combination of flavors here was amazing. The tart dough needed a bit more water than the recipe called for. It was also swimming in butter after I blind baked it but tasted delicious once the tart was done.

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