Introduction

This Sweet Potato Crust Quiche with Spinach & Feta is a vibrant, nutritious twist on classic quiche. The naturally sweet, tender sweet potato crust pairs beautifully with a savory spinach and feta filling, making it perfect for breakfast, brunch, or a light dinner.

A single slice of quiche sits on a white plate, showing three visible layers: a golden-brown, slightly thick crust at the base, a creamy pale yellow filling mixed with dark green spinach leaves in the middle, and bright red tomato slices with some seeds clearly visible on the top. The slice is cut cleanly and is positioned near a fork with a cream handle on the plate. In the background, a clear glass pie dish holds the rest of the quiche, showing the same layered colors and textures, with one slice missing. The whole scene is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (or 1 extra-large/long), peeled
Olive oil cooking spray
Sprinkle of salt and pepper
2 teaspoons extra-virgin olive oil
1/2 small yellow onion, diced
1 large clove garlic, minced
1 (5-ounce) bag fresh baby spinach
6 eggs
½ cup reduced-fat, plain Greek yogurt
2 ounces crumbled feta or goat cheese, plus more to garnish
Heaping ½ teaspoon salt
¼ teaspoon crushed red pepper (optional)
1/8 teaspoon black pepper
1 to 2 roma tomatoes, sliced into rounds

Instructions

Step 1: Preheat the oven to 375 °F. Using a mandoline slicer or a sharp knife, thinly slice the sweet potatoes to about 1/8-inch thick.
Step 2: Lightly grease a 9-inch pie plate with cooking spray. Arrange a layer of sweet potato slices in a slightly overlapping spiral on the bottom of the pie dish. Then layer more sweet potato slices along the sides, slightly overlapping again.
Step 3: Lightly spray the sweet potato crust with olive oil cooking spray and sprinkle with salt and pepper. Bake for 15 minutes.
Step 4: While the crust bakes, heat the olive oil in a pan over medium heat. Sauté the diced onion until softened, about 5 minutes. Add the garlic and spinach, cooking until the spinach wilts, about 2 minutes. Remove from heat.
Step 5: In a medium bowl, whisk together the eggs and Greek yogurt until fluffy. Fold in the crumbled feta, salt, crushed red pepper if using, and black pepper.
Step 6: Spread the sautéed spinach mixture evenly over the baked sweet potato crust. Pour the egg and cheese mixture on top. Sprinkle additional feta on the surface if desired, then arrange the tomato slices over the filling.
Step 7: Bake the quiche for 30 to 35 minutes, or until the egg mixture is set. Allow to cool for 5 to 10 minutes before slicing and serving.

Tips & Variations

Use a mandoline slicer for uniform sweet potato slices which helps the crust bake evenly.
Substitute goat cheese for feta if you prefer a tangier flavor.
Add herbs like dill or thyme to the egg mixture for extra aroma and taste.
To make it vegetarian, ensure the cheese does not contain animal rennet or omit cheese altogether.
For a spicier version, increase the crushed red pepper or add a pinch of smoked paprika.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. It also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

A triangular slice of quiche sits on a white plate with a silver fork beside it; the quiche has a golden-brown crust at the bottom and edges, a creamy light yellow filling mixed with dark green spinach, and topped with several slices of bright red tomatoes on the surface. Behind the plate, the rest of the quiche is visible in a clear glass pie dish, showing the same layers and colors, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sweet potato crust gluten-free?

Yes, this quiche already uses sweet potatoes as the crust, making it naturally gluten-free and suitable for those avoiding wheat or gluten.

Can I prepare this quiche ahead of time?

Absolutely. You can assemble the quiche, cover it tightly, and refrigerate overnight before baking. This makes it perfect for busy mornings or entertaining.