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.
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
- Hash Brown Breakfast Casserole
- Slow Cooker Maple Brown Sugar Oatmeal
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
- 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
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.
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!
Abigail
What a creative and delicious idea to use shredded sweet potatoes! This looks so delish!
Kristen Chidsey
Thanks Abigail!
Beth (OMG! Yummy)
Really intrigued by using the sweet potato as a crust! Great idea. Sky's the limit on fillings and flavors!
Kristen Chidsey
Thanks Beth! You can totally use whatever you would like for the fillings!