Vegan Sweet Potato & Rosemary Quiche

GFGluten Free

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This Sweet Potato & Rosemary Quiche is Vegan, Gluten-Free, and Grain Free! A perfect breakfast or dinner option packed with hearty and cozy flavor.

When the weather gets chilly, you’re craving all the Fall flavors, and aren’t feeling the sweet Breakfast vibes…it’s time to make some Quiche! 

ingredients for sweet potato and rosemary quiche on light gray background

I already have one Easy Vegan Quiche recipe on the blog, but (1) wanted to show you all the versatility of this recipe, and (2) was really craving a Sweet Potato & Rosemary Quiche. So, this recipe was born! 

It’s crazy to think that this recipe is not only Vegan and Gluten-Free, but also Grain Free and Soy Free as well! Well, maybe it’s not so crazy. Plants are pretty magical, people. I mean, can you see that eggy (but egg-free) texture?!

cross section of vegan sweet potato and rosemary quiche on small speckled white plate

This recipe is hearty, cozy, and surprisingly healthy, considering how dang good it tastes. It’s a great breakfast or fuss-free dinner idea, and can easily be made ahead of time!

Whether you’re making it to share with friends or family, or simply as an easy breakfast for Meal Prep, this Vegan Sweet Potato & Rosemary Quiche will leave you feeling full and satisfied.

slice of sweet potato and rosemary quiche on small speckled white plate with pie tin in the background

A Few Final Thoughts:

  • I used my easy 3 Ingredient Pie Crust for this recipe, but you can substitute it for another crust if you choose.
  • This recipe is easily customizable! Feel free to substitute the Sweet Potato for another squash or vegetable of your choice.
  • Leftovers will last in the fridge for up to one week, but I have also pre-sliced and frozen this Quiche with success.

overhead shot of whole sweet potato and rosemary quiche topped with fresh rosemary in glass pie tin

If you’re looking for more savory Vegan Breakfast recipes, you’ll also love these Root Vegetable Pancakes and this Golden Savory Oatmeal!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Sweet Potato & Rosemary Quiche

This Sweet Potato & Rosemary Quiche is Vegan, Gluten-Free, and Grain Free! A perfect breakfast or dinner option packed with hearty and cozy flavor.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour
  • Yield: 6-8 Servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 1 3 Ingredient Pie Crust*, pre-baked
  • 1 Yellow Onion + 1 cup Vegetable Broth
  • 4 cups Sweet Potato, cut into 1/2” cubes
  • 1 cup Garbanzo Bean / Chickpea Flour
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Baking Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt, plus more to taste
  • 1 tbsp Fresh Rosemary
  • 1 tsp Fresh Thyme (Optional)
  • 1 cup Unsweetened Non-Dairy Milk


  1. Preheat the oven to 350F. Add a splash of Vegetable Broth to a Medium Pan over Medium-High heat, then add all of the Onion Pieces. Sauté the Onions as you normally would in the pan, but let all of the Vegetable Broth evaporate. Let the Onions “sit” in the pan for 10-20 seconds without liquid, then “deglaze” the pan using a splash of Vegetable Broth. Repeat this process for 10-12 minutes, until the Onions are dark brown and caramelized.
  2. Next, add the cubed Sweet Potato to the pot with an additional 1/4 cup of Vegetable Broth; reduce the heat to Medium, cover, and steam the Sweet Potato and Onion for 5 minutes. Remove the pan from the heat and drain off any excess liquid, if there is any.
  3. Then, prepare the Quiche filling. Whisk the  Chickpea Flour, Nutritional Yeast, Turmeric, Rosemary, Thyme, Salt, and Baking Powder together in a large bowl until well-combined. Add the Non-Dairy Milk to the bowl and mix well, until no clumps remain. Finally, fold in the cooked Sweet Potato and Caramelized Onions.
  4. Pour the Quiche mixture into the pre-baked Pie Crust and smooth the top out with a Spatula. Bake in the oven for 30-35 minutes, until a toothpick comes cleanly out of the center. Let the Quiche cool for 5-10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to one week.


  • The 3-Ingredient Pie Crust may be substituted for another pie crust of choice

Keywords: Sweet Potato Quiche, Egg Free Quiche, Dairy Free Quiche, Vegan Quiche, Vegan Quiche Recipe, Grain Free Quiche

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This looks wonderful! Would it be ok to eliminate the nutritional yeast? Or would that vastly effect the overall dish!?

    1. It’s a pretty big part of the quiche for the right flavor. If you don’t have easy access to nutritional yeast, I’ve heard that using soy sauce can help make up for some of the flavor. I would think no more than 2 Tablespoons would do it (especially for maintaining consistency).

  2. I love this recipe! The first time I made it, it took me longer than expected but the second time around I multi tasked better and it went much faster. Love the 3 ingredient crust with this. I’ve also frozen individual pieces, defrosted it in the fridge and it reheated nicely!

  3. I made this for breakfast on Christmas, and it was delicious! It’s crazy how well you can replicate that eggy texture. Thank you Caitlin!! ❤️????????