I was meant to publish this butternut squash and goat ricotta cheese quiche” with a chickpea (or garbanzo) flour and turmeric base. However, surfing the web, I accidentally came across a lovely video by Cooking Light with this base made with thinly sliced sweet potatoes. I liked the idea so much that I decided to give it a try first and I have to say the quiche just vanished from the table in a matter of seconds.

So here it is!





2 medium Sweet Potatoes

250 gr cooked Butternut Squash

175 gr Goat Ricotta Cheese

2 small red skinned Potatoes

1 organic Egg (optional)

fresh or dry Rosemary

1 slice of lean Speck (smoked cured Ham) roughly 70 gr

1 Leek

Evo Oil






Switch oven on at 220°C.

Line a quiche dish with parchment paper and spray with little olive oil.

Thinly slice the sweet potatoes and arrange in your quiche dish in circles. Half the slices you are using for the edges like in the picture.


Bake for 15 minutes (careful not to burn the potatoes).

Proceed to make the filling:  slice the leek and cook it on medium heat with a couple of spoons of water.

When the leek is nice and soft take it off the heat, drain and leave it aside to go cold.

In a large bowl mix the leek, the cooked and mashed butternut squash and red skinned potaoes.


Mix well and fold in the ricotta cheese, the beaten egg, the speck cut in thin strips, the chopped rosemary, salt and pepper.


Take the sweet potatoes base out of the oven and pour the filling. Use a fork to level the top, drizzle with some olive oil and put back in the oven at 200°C for 25 minutes.


Leave the quiche to set for at least 15 minutes before serving it.


I hope you will enjoy it as much as I did!



This post is also available in: Italian