Sweet Potato Crust Spinach Quiche: Shredded sweet potatoes create the base for a roasted red pepper and fresh spinach quiche, making this dish gluten-free, paleo, vegetarian, and delicious!
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 adore dishes like Candied Maple Bacon and Mexican Eggs Benedict. And don’t get me started on Granola Crusted French Toast. I have so many easy breakfast recipes, I could host brunch for weeks on end.
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.
Sweet Potato Crust Spinach Quiche
It is extremely tasty and it fits nearly ANY dietary restriction your guests may be facing.
This Shredded Sweet Potato Crust Quiche is gluten-free, whole 30 approved, low-fat, and Paleo. Another sweet potato recipe to the rescue!
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!!
How to Make Quiche with Sweet Potato Crust
So let’s start with the base–making the Shredded Sweet Potato Crust.
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 for this Spinach Quiche is up next.
And really, let your imagination go wild–you can use peppers, onions, kale, etc
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 on Healthy Sweet Potato Spinach Quiche
- 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.
Spinach Quiche with Sweet Potato Crust
An easy egg quiche made with a sweet potato crust.
- 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
Preheat oven to 425 degrees. Grease a 9 inch pie pan with coconut or olive oil.
Press the shredded the sweet potatoes into a pie pan. Bake for 20 minutes.
Remove from oven and turn the oven to 375 degrees.
Mix the eggs with milk or water and salt and pepper. Stir in the spinach and red peppers and cheese if using. Return to oven and bake for an additional 20-25 minutes--or until eggs are set.
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