Sweet Potato Crust Quiche with Spinach & Feta Recipe
This Sweet Potato Crust Quiche with Spinach & Feta is a delicious gluten-free twist on the classic quiche. Featuring a naturally sweet and tender sweet potato crust, it’s filled with sautéed spinach, onions, garlic, creamy Greek yogurt, eggs, and tangy feta cheese. Finished with fresh tomato slices on top, this nutritious and flavorful quiche is perfect for breakfast, brunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For crust:
- 2 medium sweet potatoes (or 1 extra-large/long), peeled
- Olive oil cooking spray
- Sprinkle of salt and pepper
For filling:
- 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 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 1/8 teaspoon black pepper
- 1 to 2 roma tomatoes, sliced into rounds
Instructions
- Preheat oven: Preheat the oven to 375 °F (190 °C) to prepare for baking the quiche.
- Slice sweet potatoes: Using a mandoline slicer or a sharp knife, thinly slice the peeled sweet potatoes to about 1/8-inch thickness, ideally setting the mandoline at thickness 1.5 to 2 for consistent slices.
- Prepare crust: Lightly grease a 9-inch pie plate with olive oil cooking spray. Arrange the sweet potato slices in a slightly overlapping spiral along the bottom of the pie dish, then layer slices up the sides of the dish, also slightly overlapping to form the crust.
- Partially bake crust: Lightly spray the arranged sweet potato slices with olive oil cooking spray and sprinkle with salt and pepper. Bake in the preheated oven for 15 minutes to soften and partially cook the crust.
- Sauté filling base: While the crust bakes, heat 2 teaspoons of extra-virgin olive oil in a skillet over medium heat. Sauté the diced onion until softened, about 5 minutes. Add minced garlic and fresh spinach; continue cooking until the spinach has wilted, approximately 2 minutes. Remove from heat.
- Prepare egg mixture: In a medium bowl, whisk together the 6 eggs and ½ cup reduced-fat plain Greek yogurt until well combined and fluffy. Fold in 2 ounces of crumbled feta cheese along with the salt, crushed red pepper (if using), and black pepper.
- Assemble quiche: Spread the sautéed spinach and onion mixture evenly over the partially baked sweet potato crust. Pour the egg and yogurt mixture over the veggies. Sprinkle additional feta cheese on top, if desired, then arrange the roma tomato slices over the quiche as garnish.
- Bake quiche: Return the quiche to the oven and bake for 30 to 35 minutes, or until the egg mixture is set and the top is lightly golden.
- Cool and serve: Allow the quiche to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Using a mandoline slicer helps achieve uniform thin slices of sweet potato for an even crust.
- Partially baking the sweet potato crust before adding filling ensures it cooks through without becoming soggy.
- Reduced-fat Greek yogurt adds creaminess with fewer calories compared to heavy cream.
- Feel free to substitute fresh spinach with other greens like kale or Swiss chard.
- For a spicier kick, increase the crushed red pepper or add a pinch of smoked paprika.
- This quiche is gluten-free and works well for brunch, breakfast, or a light supper.
Keywords: sweet potato crust quiche, gluten free quiche, spinach and feta quiche, healthy breakfast, brunch recipe, vegetable quiche
