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Spinach & Goat Cheese Sweet Potato Crust Quiche

This easy, absolutely delicious quiche is one of those keep-forever recipes that you keep coming back to month after month because it’s so good, simple and nutritious.

The best part and obviously the most fun is that it’s technically a crustless quiche (we’re using sweet potatoes as the crust!).

I’ve made this crustless goat cheese quiche countless times over the years for breakfast & holiday brunches (looking at you, Easter!), but mostly crave it for lunch with a side of thick avocado toast and Cholula, or sometimes almond butter toast with bananas for that gold old sweet and savory combo .

easy spinach and goat cheese quiche with sweet potato crust in a pie pan

Ingredients in this healthy quiche

This spinach and goat cheese quiche is a house favorite here at AK — for both breakfast and lunch! It’s seriously FANTASTIC and bangin’ with flavaaaaaa even while using simple ingredients. And don’t worry if you don’t have the veggies the recipe calls for, it can easily be changed up based on what’s in your fridge, including using up leftovers! Here’s what you’ll need:

  • Sweet potatoes: to create the delicious gluten free crust.
  • Eggs: for the quiche, of course!
  • Almond milk: to make the quiche nice and fluffy — although you could use whatever milk you’d like.
  • Veggies: I used onion, tomato and spinach in this recipe, but feel free to mix in your favorites.
  • Goat Cheese: or any cheese you’d like! I love goat cheese or feta but you can also omit to keep this gluten free quiche dairy free as well.
  • Salt & Pepper: to bring out all of the flavors.

Chances are you already have these ingredients in your fridge, which makes this sweet potato crust quiche the perfect breakfast or lunch to throw together. Since it was so outstanding, I also highly recommend it for get-togethers like Easter brunch!

low carb sweet potato crust quiche in a pie pan

How do you make a sweet potato crust?

It’s time we talk about this beautiful sweet potato crust. Yep, that’s right — a crust made from sweet potatoes. I got the idea from Cooking Light a few years ago and there was no turning back. It’s so easy! To make it:

  1. Cut a large sweet potato into 1/8 inch slices so that they cook well.
  2. Preheat oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray.
  3. Add your sweet potato slices all around the base (as the photo shows in the picture below). Cut some in half if you need them to fit on the sides.
  4. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in the oven. Then the sweet potato crust is ready for the filling!

Traditional crusts found in most quiche recipes are filled with butter and flour, so this sweet potato crust is the perfect low carb, gluten & grain free option. It also adds a nice touch of sweetness, which I love. This sweet potato crust quiche is also paleo friendly! Simply leave out the goat cheese. If you aren’t into sweet potatoes, try it with regular potatoes instead.

sweet potato crust in a pie pan to make a spinach and goat cheese quiche

Customize this low carb spinach and goat cheese quiche

The filling is packed with fresh veggies like onions, spinach and tomatoes, but you can add whatever veggies you like. I prefer to cook my veggies first, then add them over the crust. Here are some suggestions if you want to make this your own:

  • Mushrooms: saute 8 oz baby bella mushrooms along with onion, spinach and your fav cheese
  • Meat lovers: add cooked bacon, turkey bacon, ham or even some cooked sausage!
  • Broccoli cheddar: add finely chopped broccoli and 1/2 cup cheddar cheese
  • The “Denvers”: add chopped ham, chopped green bell pepper and chopped chopped onion

The options are endless to truly make this spinach and goat cheese quiche recipe your own. no. no. no.

Spinach and goat cheese quiche with sweet potato crust in a pie pan and on a plate

How to store this spinach and goat cheese quiche

This spinach and goat cheese quiche recipe will keep in the fridge for up to one week, so you can enjoy a healthy, easy breakfast or lunch all week long. It’s also great for prepping ahead of time for weekend brunches! Simply place the completely cooled quiche into an airtight container (or completely cover the pan) and store it in the fridge.

When you’re ready to eat it, just reheat individual slices in the microwave for 30-60 seconds. You can also reheat slices in the oven at 350 degrees F for about 10-15 minutes or reheat then entire pan for 20-30 minutes.

Freezer-friendly sweet potato crust quiche

  1. To freeze quiches: let the spinach and goat cheese quiche cool completely, then transfer individual slices to freezer-safe bags or containers for up to 3 months. You can also freeze the entire quiche at once if you have a large enough freezer-safe bag or container.
  2. To reheat frozen quiche: you can either let the quiche slices thaw in the refrigerator before reheating them in the microwave, or you can simply place them straight into the microwave and heat them for about 1 minute. To reheat an entire frozen quiche you can put it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.

Spinach and goat cheese quiche with sweet potato crust on a plate

What to serve with this spinach and goat cheese quiche

I love this sweet potato crust quiche topping with hot sauce and avocado slices because my girl likes it spicy. It’s also delicious with:

I hope you love this easy spinach and goat cheese quiche with sweet potato crust. If you make it, please leave a comment and rating so that I know how you liked it! I really appreciate it. xo!

Spinach & Goat Cheese Quiche with Sweet Potato Crust

low carb spinach and goat cheese quiche with sweet potato crust in a pie pan and on a plate

Total Time 1 hour 15 minutes

Spinach and goat cheese quiche made with a scrumptious sweet potato crust to keep it gluten & grain free and filled with nutrients. This easy, low carb sweet potato crust quiche is perfect for customizing with your favorite veggies and makes a wonderful, protein-packed breakfast or brunch!

Ingredients

  • Cooking spray
  • 1
    large sweet potato, cut into 1/8 inch slices
  • 1
    teaspoons
    olive oil
  • 1
    small white onion, diced
  • 1
    large roma tomato, diced (or sub 1 diced red bell pepper)
  • 1
    (5 oz) bag of spinach
  • 1/4
    teaspoons
    salt
  • Freshly ground black pepper
  • 6
    large eggs
  • 1/3
    cup
    unsweetened almond milk
  • 1/4
    teaspoons
    salt
  • Freshly ground black pepper
  • 1/2
    cup
    goat cheese crumbles (or sub feta)

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in the oven.

  2. While the sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onions and diced tomatoes; saute for a few minutes. Then add spinach and saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.

  3. In a medium bowl, whisk together eggs, almond milk, salt and pepper.

  4. Add the spinach mixture over the baked sweet potato crust, then pour the egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.

  5. Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be stored covered in the fridge for 5-7 days.

Recipe Notes

This sweet potato crust quiche is freezer-friendly. Check out the full post to see how to do it.

See the full post for tons of different flavor ideas, too!

nutrition

Servings: 6 servings

serving size: 1 serving

Calories: 143kcal

Fats: 5.9g

Saturated fat: 2.1g

Carbohydrates: 11.3g

Fibers: 2.3g

Sugar: 4.1g

Proteins: 10.5g

This post was originally published on March 13th, 2017, republished on March 17th, 2020, and republished on March 29th, 2023.

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