• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • About Me
  • Free Instant Pot Secrets
  • Free Meal Plans
  • Subscribe to Newsletters
  • Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Breakfast Recipes » Sweet Potato Crust Quiche

    Sweet Potato Crust Quiche

    By Kristen Chidsey | 82 Comments | Published April 14, 2019 | Updated March 14, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    Who needs a pastry crust, when you can have a delicious sweet potato crust?! This Spinach Quiche made in a sweet potato crust is a healthy, yet DELICIOUS way to serve up brunch!

    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.

    Baked Quiche with Sweet Potato Crust on white counter
    Jump to:
    • Why a Potato Crust?
    • How to Make Quiche with Sweet Potato Crust
    • Recipe Tips and Notes
    • More Gluten-Free Breakfast Recipes
    • Recipe
    • Comments

    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!
    glass pushing sweet potato into spring form pan

    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.
    Baked Sweet Potato Crust

    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.
    Eggs mixed with spinach and roasted red peppers

    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.
    Baked Sweet Potato Crusted Qiuche

    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.
    Slice of Sweet Potato Quiche on White Plate

    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
    • Southwestern Sweet Potato Hash
    • Hash Brown Breakfast Casserole

    If you enjoyed this sweet potato crust quiche, I would love for you to leave a comment and review below. 

    Recipe

    Baked Spinach Quiche in Sweet Potato Crust

    Sweet Potato Crust Quiche

    Shredded sweet potatoes create a delicious, gluten-free crust for this Roasted Red Pepper Spinach Quiche.
    4.78 from 18 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 156kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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.

    Notes

    If using a springform pan, I find it best to wrap the outside of the pan in foil in case your pan were to leak. 
    Feel free to use water or almond milk in place of milk and omit feta for a Whole30 approved, Paleo, Dairy-Free Quiche.  
    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. 

    Nutrition

    Calories: 156kcal | Carbohydrates: 16g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 928mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11685IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    Pin
    Share
    « Baked Sweet Potato Fries
    The Best Lemon Bread »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kate

      March 29, 2021 at 2:01 pm

      5 stars
      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!

      Reply
      • Kristen Chidsey

        March 29, 2021 at 3:37 pm

        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!

        Reply
    2. Joan

      January 13, 2021 at 6:12 pm

      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.

      Reply
      • Kristen Chidsey

        January 14, 2021 at 6:55 am

        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.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM