March 25, 2015 · 69 Comments

Spinach Quiche with Sweet Potato Crust

Name: Spinach Quiche with Sweet Potato Crust
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 2 large sweet potatoes (peeled and shredded); 4 eggs; 1/4 cup milk ((non-dairy or water)); 3 cups spinach (chopped); 1/4 cup roasted red pepper (chopped); 1 teaspoon salt; 1 teaspoon pepper; 1/4 cup feta cheese (optional); coconut/olive oil for greasing pan

Breakfast· Real Food· Specialty Diets

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Shredded sweet potatoes create the base for a roasted red pepper and fresh spinach quiche, making this dish gluten-free, paleo, vegetarian, and delicious! Perfect for Easter brunch or a light dinner.

There is just something about brunch that gets me excited. I can’t put my finger on it. Maybe the eggs or pastries? Or could it be the bacon or mimosas?

I honestly think it is because brunch typically signals a leisurely morning with good friends and good food.

And whether you are looking for a great dish to include at your next brunch or a light meatless entree, this Spinach Quiche with Sweet Potato Crust is just the dish you have been looking for.

It is extremely tasty and it fits nearly ANY dietary restriction your guests may be facing. This quiche is gluten-free, whole 30 approved, low-fat, and Paleo. And if you have no idea what those restrictions mean, you can thank me for providing a dish to your friends that they will be blown out of the water that you understood their dietary needs and that actually tastes good, no GREAT!!

So let’s start with the base. Shred 2 large peeled sweet potatoes in your food processor or with your hand grater. Press into a 9 inch pie dish that has been greased with coconut oil or olive oil. I try to press down the shredded potatoes as much as possible and up the sides slightly.

This may not look like much now, but after 20 minutes in the oven, the potatoes begin to get crispy and form the perfect crust for this quiche.

The filling is up next. And really, let your imagination go wild. I blended up 4 eggs with 3 cups fresh chopped spinach (as you can see, I went heavy on the spinach, which my family loves!) and some diced roasted red pepper. I also threw in a big pinch of feta, but that needs to be omitted for your dairy-free, whole 30, and Paleo dining guests.

After baking for another 20 minutes, a beautiful quiche was ready for us to devour.

I served the quiche up to my family with a bowl of fresh fruit and we we loved every bite.

A couple notes:

To serve this to more than 4 people, you can double and use a 9×13 dish to make a larger rectangular quiche to serve. You can call it a breakfast casserole, if that seems more fitting.
Whatever filling you want is up to you. I personally love the combination of spinach and sweet potato, so that was my choice for filling. Ham and cheese would be great, but not allergy friendly. Diced peppers and onions are a great combo as well. Let your imagination go wild.

5 from 3 votes