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!
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
- 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.
Sweet Potato Crust Quiche
- 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
- 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.