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.
Leave a Reply