Who needs a pastry crust, when you can have a delicious sweet potato crust?! This Spinach Quiche is made with a Sweet Potato Crust to deliver a gluten-free version of a spinach quiche that is both nutritious and delicious!
I love quiche! But there have been many times in my life when I have needed a gluten-free version for myself or my guests, which led me to create a quiche using a sweet potato crust.
Not only does swapping out the traditional pie crust for a sweet potato crust yield a gluten-free and grain-free quiche, but the sweet potato crust adds an element of delicious surprise!
Reasons to Love Sweet Potato Quiche
- Amazing Flavor. The sweet potatoes not only give this quiche substance, but they lend a sweet, earthy flavor as well. Paired with spinach and roasted red peppers, the flavors are perfection!
- Allergy-Friendly. By using a sweet potato crust, this recipe is already gluten-free and grain-free, but it can easily be made dairy-free as well.
- Adaptable. If you aren't in the mood for a spinach and roasted pepper quiche, use this Sweet Potato Quiche Crust as a base for Ham and Cheese Quiche or Quiche Lorraine.
How to Make Quiche with Sweet Potato Crust
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Sweet Potato Crust. A sweet potato crust is easy to prepare. Simply shred peeled sweet potatoes using a food processor and then press the shredded potatoes into a greased pie plate or springform pan. Use a glass or your hands to FIRMLY press the sweet potatoes into the pan.
Step Two: Bake Sweet Potato Crust. It is crucial to prebake the crust as this lets the sweet potatoes cook and begin to get crispy before adding the quiche filling.
Step Three: Make Quiche Filling. Whisk the eggs together with milk of choice, and seasonings, and then add in drained spinach, feta, and red peppers.
Step Four: Bake Sweet Potato Quiche. Remove the crust from the oven, pour the egg mixture into the crust, and return to the oven to allow the sweet potato crust to finish baking the eggs set up.
Step Five: Serve. It is best to let the quiche cool for 10 minutes before serving.
Storage
- Refrigerate: Leftover sweet potato quiche can be stored in an air-tight container for up to 3 days.
- Reheat: For best results, reheat in a dry skillet or 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
- Blender Banana Oatmeal Pancakes
- Healthy Breakfast Banana Oatmeal Cookies
- Hash Brown Breakfast Casserole
- Slow Cooker Maple Brown Sugar Oatmeal
- Easy Potato Frittata
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
- coconut/olive oil for greasing pan
- 2 large sweet potatoes peeled and shredded
- 4 large eggs
- ¼ cup milk any variety
- 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
Instructions
- Preheat oven to 425℉. Grease a 9-inch pie pan or 9-inch springform pan with coconut or olive oil. If using a springform pan, wrap it in foil before baking to prevent any leakage.
- Using a food processor or box grater, grate 2 peeled sweet potatoes. Press the shredded sweet potatoes into a pie pan, using your hands or glass to firmly press the potatoes into the pan. Bake the crust for 20 minutes.
- After baking, remove the crust from the oven and reduce the temperature to 375℉.
- Mix the eggs with milk, salt and pepper. Stir in the drained spinach, red peppers, and cheese if using. Pour this egg filling over the prebaked crust.
- Return the quiche to the oven and bake for 20-25 minutes, or until eggs are set.
- Allow to cool for 10 minutes before slicing and serving.
Sharon Conway
Excellent recipe. Our family added a little salsa but other than that it’s a perfect meal.
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.
Denise
Could I make ahead of time and bake in the morning? Or just have the crust ready not baked and then have the wet mixed and bake in the morning?
Kristen Chidsey
Hi Denise. I would make the crust and pre-bake for a bit and then let cool. Prep your eggs in a separate bowl and then add to crust and bake in morning.
Rochelle Reid
Found this gluten free recipe for something different and it is amazing!! I apparently had big sweet potatoes so I made 2. I added some extras but I just had my second slice and might go for a third. I will be using this recipe again!!! Thank you so much
Kristen Chidsey
I am so glad you enjoyed Rochelle! The sweet potato really does add great flavor. Enjoy your leftovers.
Ida Ferdman
Do you think I can freeze this?
Kristen Chidsey
Hi Ida, Yes, you can freeze this, but I would reheat in the oven instead of the microwave to keep the crust from being soggy.
Ida Ferdman
Thank you! I don't own a microwave. LOL.
Andrea Thurman
Amazing! Easy and so delicious. Already shared recipe with friends!
Kristen Chidsey
I am so glad you enjoyed and shared the love! Thank you Andrea!
Taylor
Absolutely delicious! Love using sweet potatoes as the crust! Yum!
Kristen Chidsey
I am so glad you enjoyed Taylor!
Jenn
The sweet potato crust really sets this recipe apart! Love it so!
Arman @ thebigmansworld
mm need this now!
Kristen Chidsey
yes you do!
Dorothy at Shockingly Delicious
Love everything about this, starting with the sweet pot crust!
Kristen Chidsey
Thanks Dorothy!