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Sweet Potato Crust Spinach Quiche

Allergy Friendly Recipes· Breakfast· Gluten-Free· Paleo· Real Food· Vegetarian

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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! 

Spinach quiche with shredded sweet potato crust on white plate

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!! 

Top view of spinach quiche with sweet potato crust on wooden table next to fruit salad.

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.

Shredded Sweet Potato Crust in clear pie pan

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.

Sweet Potato Quiche on white plate

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.

To change up this Vegetarian Sweet Potato Quiche, you can try out Bacon Cheddar Quiche with Sweet Potato Crust or Sweet Potato Goat Cheese Quiche with Caramelized  Onions.

5 from 3 votes
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Spinach Quiche with Sweet Potato Crust

An easy egg quiche made with a sweet potato crust. 

Course Breakfast
Cuisine American
Keyword Gluten Free Spinach Quiche, Quiche with Sweet Potato Quiche
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 156 kcal

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

Instructions

  1. Preheat oven to 425 degrees. Grease a 9 inch pie pan with coconut or olive oil.
  2. Press the shredded the sweet potatoes into a pie pan. Bake for 20 minutes.
  3. Remove from oven and turn the oven to 375 degrees.
  4. 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.
Nutrition Facts
Spinach Quiche with Sweet Potato Crust
Amount Per Serving
Calories 156 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 172mg 57%
Sodium 928mg 39%
Potassium 441mg 13%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 9g 18%
Vitamin A 233.7%
Vitamin C 14.5%
Calcium 13.5%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Sweet Potato Quiche, you may also enjoy:

Crustless Quiche with olives and fetaMediterranean Frittata

baked sausage and egg casserole in white baking dish with sliced oranges and plates to the side

Easy Hashbrown Casserole

 

 

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Comments

  1. What a great looking quiche !!
    I looooooooove spinach and cheese together, and adding sweet potato crust seems awesome to me
    Definitely worth pinning!!

    Reply

  2. This is just gorgeous! I love quiche but haven’t made sweet potato crust yet! That just has to change!

    Reply

  3. When I saw spinach AND sweet potato AND crust in the same title, I could hardly wait to click the link! And you did not disappoint! This quiche looks amazing. I can just see it being the star of my southern garden party, brunch or keeping it all to myself. That sweet potato crust looks so crispy and delicious. I’m pinning so I won’t lose the recipe.

    Reply

  4. Quiche makes me weak in the knees. Sadly, I hardly ever make it because I always thought it was really hard to make. I love the idea of a sweet potato crust (I’m currently OBSESSED with sweet potatoes). Thanks for the recipe!

    Reply

  5. This quiche is beautiful and such a great idea to use sweet potatoes as the crust. I love low carb alternatives to dinners I love.

    Reply

  6. Oh yes! I too am a huge fan of brunch and I think it is for all the same reasons! What better way to celebrate with friends. Can’t wait to make this and serve it for my Mothers Day gathering!

    Reply

  7. I’m really digging this quiche. I’ve made a similar crust out of dried coconut flakes. Using sweet potatoes as the crust is a nice change.

    Reply

  9. wow! This looks insanely good, I absolutely love that you used a sweet potato crust, it looks awesome! Pinning for sure!

    Reply

  10. This sounds delicious! I love your idea to use a sweet potato crust, I agree sweet potatoes and spinach are a wonderful combination!

    Reply

  12. What a fabulous idea using the sweet potato as the crust. I love how this turned out and will be making this later for sure 🙂

    Reply

  13. This looks tasty, we are big fans of sweet potato in our house so I can imagine we would love this base. Yum!

    Reply

  14. Dear Kristen, How delicious! I love the sound of this…It would be perfect any day of the week. xo, Catherine

    Reply

  15. Oh this looks so delicious! I love quiche in general and I have recently found my love for spinach. Perfect.

    Reply

  16. Loving the sweet potato crust! I get tired of doing a frittata and this is the perfect solution!

    Reply

  17. I love that sweet potato crust! We’re going to have to try this for breakfast soon!

    Reply


  18. You can never go wrong with Spinach and Cheese. This is a great recipe and it is my idea of Comfort food. I have to try this for Sunday Brunch.

    Reply

  21. Oh my goodness, I’m loving the idea of a sweet potato crust! Definitely giving that a try on my next quiche.

    Reply

  24. Love the idea of using sweet potato for the crust. I usually use brown rice, but this looks so good. I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1EylfPQ. Have a wonderful day!

    Reply

  25. Oh this looks very yummy and healthy too! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

    Reply

  26. This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls

    Reply


  28. Love how fresh and seasonal this is. March and April are lean times for our local farmers, and spinach and sweet potatoes are amongst the only fresh ingredients we can get fresh locally right now. Looking forward to trying this!

    Reply

    • It is wonderful that you are still able to get some fresh ingredients from your local farmers. Fresh and local are always best!

      Reply

  31. Really intrigued by using the sweet potato as a crust! Great idea. Sky’s the limit on fillings and flavors!

    Reply

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