Ham, Mushroom & Leek Sweet Potato Crust Quiche

This Ham, Mushroom & Leek Sweet Potato Crust Quiche is the perfect way to use up your Spring produce! It also makes a great Mother’s Day or Easter brunch recipe.

It’s quiche season! With Easter and Mother’s Day on the horizon, there are few things better than a veggie-filled quiche to make for brunch.

Every time my family gets together for brunch, I can always count on the same spread: homemade cinnamon rolls or pecan rolls, fresh fruit, bacon (of course), skillet breakfast potatoes (sliced very thin into rounds), and some sort of quiche.

Quiche recipes are always so great for using up extra vegetables or for quick, healthy dinners. I also often make quiche on a Sunday to take to work for meals during the week.

This recipe for Ham, Mushroom & Leek Sweet Potato Crust Quiche is my first time adding leeks and OMGGG YOU GUYS. This might be one of my all-time favorite flavor combinations.

I’ve always participated in vegetable CSA’s because I LOVE experimenting with seasonal vegetables, which is how I discovered my love for leeks and collard greens I received in my Imperfect Produce box.

Have you guys heard of Imperfect Produce? It’s a produce delivery box service that sends you produce that was rejected by the grocery stores because of being too small, blemished, or under demanded. The great thing about it is that much of it is from local sources, and it would otherwise be wasted!

A medium organic box is only about $28 per week, and you get enough produce to last two weeks (for 1-2 people).

Leeks are in peak season March-April, and they’re similar to an onion – they add such great flavor to this quiche recipe. With the addition of ham, mushrooms, collard greens (also in peak season right now) and feta cheese … the flavor on this one is unreal.

Plus, let’s talk about the sweet potato crust. I’m a big fan of crustless quiche (like this one and this one, oh and this one), but the addition of a sweet potato crust is a game changer. It’s a healthier alternative to a pastry crust that’s super easy to make. Plus, adding a starch to the quiche makes it a full meal if you’re preparing this for lunch or dinner.

Ham, Mushroom & Leek Sweet Potato Crust Quiche would also be a great recipe to use up leftover ham from Easter.

If you need an Easter brunch recipe or Mother’s Day brunch recipe, give this Ham, Mushroom & Leek Sweet Potato Crust Quiche a try. It’s so easy to make, super delicious, and healthy too!