Sweet Potato Crust Quiche

Slice of Sweet Potato Quiche with spinach feta filling on White Plate served with fresh fruit.

4.82 from 22 votes

This sweet potato crust quiche is naturally gluten-free, easy to make, and packed with spinach, eggs, and flavor. Swap out the fillings as desired.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

Sweet Potato Crust

coconut/olive oil for greasing pan
2 large sweet potatoes peeled and grated
1 large egg
1 teaspoon kosher salt
½ teaspoon black pepper

Spinach Filling

6 large eggs
½ cup milk or cream any variety
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup frozen chopped spinach defrosted and squeezed dry
¼ cup feta cheese optional
¼ cup roasted red pepper chopped

Instructions

Arrange a rack in the center of the oven and preheat the oven to 425℉ (220℃). 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 box grater or food processor fitted with a small-grating blade, grate the peeled sweet potatoes. Place the grated sweet potatoes in a large piece of cheesecloth or a clean kitchen towel and squeeze out extra moisture.
In a medium bowl, whisk together 1 large egg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add in the grated, drained sweet potatoes and mix to combine.
Transfer the sweet potato mixture into the prepared pan, and use the bottom of a heavy glass to press the mixture evenly over the bottom and sides of the pan.
Place on a rimmed cookie sheet and bake for 25-30 minutes, or until set and lightly golden. Remove from the oven, reduce the temperature to 375℉, and allow the crust to cool slightly, while you prepare the quiche filling.
In a large mixing bowl, whisk together 6 large eggs, ½ cup milk or cream, 1 teaspoon kosher salt, and ½ teaspoon black pepper until smooth. Fold in the feta, chopped spinach, and diced roasted red bell pepper (or fillings of choice).
Pour the egg mixture into the slightly cooled crust. Return to the oven and bake at 375℉ for 25-28 minutes, or until eggs are set.
Let the quiche sit for at least 10 minutes after baking. After resting, gently loosen the crust from the sides of the pan using a butter knife and then release the sides (if using a springform pan). Slice and serve as desired.

Video

Notes

Note on Pan: A springform pan works best and it is best to wrap the outside of the pan in foil and place on rimmed sheet pan just in case your pan were to leak.

Dairy-Free: Use unsweetened almond or oat milk and skip the cheese or use a dairy-free alternative.

Add Protein: Cooked bacon, cooked breakfast sausage, or diced ham all work well, just keep additions to about 1 cup total so the quiche sets properly.

Vary the Veggies: Swap spinach and peppers for cooked mushrooms, broccoli, or even leftover roasted veggies.

Storage: After baking, cool, cover, and refrigerate for up to 3 days. Reheat in a 400°F oven for 5-10 minutes or in a skillet to keep the crust from getting soft.

Nutrition