Who needs a pastry crust, when you can have a delicious sweet potato crust?! This Spinach Quiche made with a Sweet Potato Crust is a healthy, gluten-free, delicious, way to serve up brunch!
If you aren't in the mood for a spinach and roasted pepper quiche, use this Potato Quiche Crust as a base for Ham and Cheese Quiche or Quiche Lorraine.
Why a Potato Crust?
Whether you are looking for a great dish to include at your next brunch, a gluten-free quiche, grain-free breakfast, or a light meatless entree, this Sweet Potato Crust Quiche is just the dish you have been looking for.
This quiche recipe is all about the sweet potato crust. It is a bit crispy, a bit sweet, a bit earthy, and every bit delicious. Shredded Sweet Potatoes form a perfect base to make a gluten-free quiche. The sweet potatoes not only give this quiche substance, but they lend a sweet, earthy flavor as well.
How to Make Quiche with Sweet Potato Crust
Step One: Prepare 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 or 9-inch springform pan that has been greased with coconut oil or olive oil. Use a glass or your hands to FIRMLY press the sweet potatoes into the pan. Pro Tip: If using a springform pan, wrap in foil before baking. That way if your pan does not have a good seal, you will prevent any leakage!
Step Two: Bake Sweet Potato Crust
- Bake the crust at 425 degrees for 20 minutes. This lets the sweet potatoes cook and begin to get crispy before adding the quiche filling.
Step Three: Make Quiche Filling
- Defrost frozen spinach and then in cheesecloth or clean kitchen towel, wring out any excess moisture from spinach. This step is important for the flavor and texture of your quiche.
- Whisk 4 eggs together.
- Add in spinach, red peppers, milk, and feta.
Step Four: Bake Sweet Potato Quiche
- Remove crust from oven.
- Turn oven to 375 degrees.
- Pour egg mixture into crust.
- Return to oven and bake for 20-25 minutes, or until eggs are set.
Step Five: Serve
- Let your sweet potato quiche cool for 10 minutes in the pan.
- Use a knife to loosen the sides of the sweet potato crust from the sides of the pan.
- Remove springform sides, or simply dish from the pie pan.
Recipe Tips and Notes
- Feel free to use water or almond milk in place of milk and omit feta for a Whole30 approved, Paleo, Dairy-Free Quiche.
- If using a springform pan to prepare this quiche, wrap in foil before baking. That way if your pan does not have a good seal, you will prevent any leakage!
- Leftovers can be stored in an air-tight container for up to 3 days. For best results, reheat in a dry skillet or in a 400-degree oven for 3-4 minutes. This will prevent your crust from being soggy once reheated.
More Gluten-Free Breakfast Recipes
- Breakfast Sweet Potato
- Gluten-Free Sweet Potato Waffles
- Hash Brown Breakfast Casserole
- Slow Cooker Maple Brown Sugar Oatmeal
If you enjoyed this sweet potato crust quiche, I would love for you to leave a comment and review below.
Sweet Potato Crust Quiche
Ingredients
- 2 large sweet potatoes peeled and shredded
- 4 eggs
- ¼ cup milk (non-dairy or water)
- 1 cup frozen chopped spinach defrosted and squeezed dry
- ¼ cup roasted red pepper chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup feta cheese optional
- coconut/olive oil for greasing pan
Instructions
- Preheat oven to 425 degrees. Grease a 9 inch pie pan or 9 inch spring form pan with coconut or olive oil.
- Using a food processor or box grater, grate 2 peeled sweet potatoes.
- Press the shredded the sweet potatoes into a pie pan. Bake the crust 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.
- Allow to cool for10 minutes before slicing and serving.
Lisa Green
What a fantastic idea, with infinite potential variations. Thanks for the fresh spinach tip in one of your responses. This recipe is on permanent rotation here.
: )
Kristen Chidsey
I am thrilled to here you enjoyed, Lisa. Thank you for sharing.
JP
This dish was so good. I didn't believe it would work, but I needed to use up some baked sweet potatoes and eggs. Will definitely make again.
Kristen Chidsey
I am so happy you gave it a try 🙂
Kate
Thank you for the lovely recipe.
I made this twice as per the recipe and it was wonderful.
I'd like to make individual sized ones in muffin pans. Do you have recommendations on temperature and time?
Thanks again!
Kristen Chidsey
Hi Kate! I love to hear you enjoy this recipe! I would grease your muffin tins well and then add the shredded sweet potatoes to the tin. Bake at 425 degrees for 10 minutes. Remove and reduce heat to 375. Add egg mixture and bake for 11-13 minutes or until eggs are set. Those are approximate timing but should be pretty close. Enjoy!
Joan
This recipe sounds delicious but I only have fresh spinach. Should I cook it and drain or just put it in as it and let it cook in the oven? I want to try it tomorrow.
Kristen Chidsey
Hi Joan! You can use fresh spinach instead. I would use about 2 packed cups of fresh and cook down saute first for best results.