As I pulled the quiche from the oven, the golden edges of the sweet potato crust called out to me, promising warmth and comfort. This Healthy Sweet Potato Crust Quiche with Spinach & Feta is a game-changer for brunch enthusiasts, making it feel indulgent while being gluten-free and packed with nutrition. The delightful blend of earthy spinach and tangy feta rests perfectly in a crispy, naturally sweet crust—the ultimate marriage of flavor and health. With quick prep and vibrant colors, this dish will brighten your table and nourish your body without a hint of guilt. Ready to serve up something that both looks and tastes amazing? Let’s dive into the details!
Why is this quiche so special?
Energizing and Nutritious: The sweet potato crust not only provides a deliciously sweet base but also packs in fiber, vitamins, and antioxidants—making each bite as healthy as it is satisfying.
Crowd-Pleaser: This quiche is perfect for gatherings, bringing a colorful and visually appealing dish that will impress your guests—whether they follow a gluten-free diet or not!
Versatile Ingredients: Feel free to customize! Add your favorite proteins or swap in different veggies as you please. It pairs beautifully with a Sweet Spicy Mango salad for a refreshing contrast.
Quick Preparation: With simple steps and minimal cooking time, you’ll spend less time in the kitchen and more time enjoying brunch with loved ones.
Perfect for Leftovers: Ideal for meal prep, this quiche can be made ahead for busy days, storing well in the fridge for a quick, nutritious breakfast or lunch option.
Sweet Potato Crust Quiche Ingredients
• Here’s what you need for this delightful dish!
For the Crust
- Sweet potatoes – Forms the base and provides natural sweetness; choose firm, long ones for easy slicing.
- Olive oil cooking spray – Used for greasing; can substitute with non-stick cooking oil.
- Sprinkle of additional salt and pepper – For final seasoning; adjust to taste before baking.
For the Filling
- Extra-virgin olive oil – Provides healthy fats and enhances flavor; avocado oil can be a flavorful substitute.
- Yellow onion (1/2 small, diced) – Adds sweetness and aroma; shallots work well as a milder alternative.
- Garlic (1 large clove, minced) – Enhances the overall flavor; garlic powder is a quick substitute if needed.
- Fresh baby spinach (5 ounces) – Loads the quiche with nutrients; kale or Swiss chard can be good substitutes.
- Eggs (6) – Essential for the quiche structure; flax eggs can be used for a vegan alternative.
- Reduced-fat plain Greek yogurt (1/2 cup) – Adds creaminess and protein; unsweetened coconut yogurt is a great dairy-free option.
- Feta or goat cheese (2 ounces, crumbled) – Provides a tangy flavor and richness; dairy-free cheese can be used to make it vegan.
- Salt (heaping 1/2 tsp) and black pepper (1/8 tsp) – Basic seasonings to enhance all flavors; adjust according to preference.
- Crushed red pepper (1/4 tsp, optional) – Adds a hint of heat; omit if you prefer a milder quiche.
- Roma tomatoes (1-2, sliced into rounds) – Adds freshness and vibrant color; sun-dried tomatoes can be swapped for a unique twist.
Get ready to savor every bite of this Sweet Potato Crust Quiche with Spinach & Feta!
Step‑by‑Step Instructions for Sweet Potato Crust Quiche with Spinach & Feta
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). While the oven heats up, grab your sweet potatoes and peel them. Using a mandoline slicer or a sharp knife, slice the sweet potatoes into thin rounds, about 1/8-inch thick for an even, crispy crust in your Sweet Potato Crust Quiche with Spinach & Feta.
Step 2: Assemble the Crust
Lightly grease a 9-inch pie plate with olive oil cooking spray to prevent sticking. Arrange the sweet potato slices in a spiral pattern, overlapping them slightly to cover the bottom and sides of the dish completely. This will create a sturdy crust. Once layered, spray the top with olive oil and season generously with salt and pepper.
Step 3: Pre-Bake the Crust
Place the sweet potato crust in the preheated oven and bake for 15 minutes, until the edges begin to soften. Keep an eye on it—the crust should start to look tender and slightly golden, signaling it’s ready for the next step in making your Sweet Potato Crust Quiche with Spinach & Feta.
Step 4: Sauté the Vegetables
In a medium-sized skillet over medium heat, drizzle a bit of extra-virgin olive oil and add the diced yellow onion. Sauté for about 5 minutes, stirring occasionally until the onions become translucent and fragrant. Next, incorporate the minced garlic and fresh baby spinach, sautéing for an additional 2 minutes until the spinach wilts, adding a delightful depth to your filling.
Step 5: Whisk the Filling
In a mixing bowl, crack the six eggs and add the Greek yogurt. Whisk the mixture vigorously until it’s fluffy and well combined. Stir in the crumbled feta cheese, along with the salt, pepper, and crushed red pepper if desired. This egg mixture will bring the quiche together, providing that classic creamy texture.
Step 6: Combine and Top
Once your sweet potato crust has finished baking, take it out of the oven and carefully spoon the sautéed spinach and onion mixture into the crust. Pour the egg and feta mixture over the top, ensuring even distribution. For a pop of color and flavor, arrange sliced Roma tomatoes on top, and sprinkle with any remaining feta cheese if you like.
Step 7: Final Baking
Return the quiche to the oven, baking for about 30 to 35 minutes. You’ll know it’s done when the egg mixture is set and slightly golden on top. The edges of the sweet potato crust should be crisp and inviting, providing the perfect contrast to the fluffy filling.
Step 8: Cool and Serve
Once baked to perfection, remove the Sweet Potato Crust Quiche with Spinach & Feta from the oven and let it cool for 5 to 10 minutes. This cooling period allows the filling to firm up a bit, making slicing easier. After waiting, cut into wedges and serve warm, or let it come to room temperature for a delightful brunch option.
Sweet Potato Crust Quiche Substitutions
Customize the Sweet Potato Crust Quiche with Spinach & Feta to suit your taste buds and dietary preferences!
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Dairy-Free: Replace Greek yogurt with coconut yogurt and use dairy-free cheese to keep it creamy yet animal-free. This change will still offer a satisfying texture without compromising flavor.
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Vegan Alternative: Use flax eggs in place of chicken eggs for a plant-based version. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, set aside for 5 minutes, and voila—egg-free binding magic!
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Protein Boost: Add cooked quinoa or chickpeas for a delightful protein kick. They blend beautifully with spinach and feta, making this quiche even heartier.
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Heat Level: Sprinkle some cayenne pepper instead of crushed red pepper for an extra kick. It adds a warm heat that breathes life into the flavors.
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Cheesy Twist: Swap feta with a blend of aged cheddar and Parmesan for a richer flavor profile. This combination will elevate your quiche to cheesy heights!
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Vegetable Variations: Replace spinach with roasted bell peppers or sun-dried tomatoes. Both options add vibrant colors and deep flavors that complement the sweet potato crust.
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Herb Infusion: Incorporate fresh herbs like dill or parsley in the egg mixture. This will bring a refreshing burst of flavor that enhances the savory note of this beautiful quiche.
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Tomato Alternates: Instead of Roma tomatoes, try roasted cherry tomatoes for a sweeter profile. The burst of roasted sweetness offsets the savory filling perfectly!
These substitutions not only allow you to tailor the quiche to your liking but also keep it fun and exciting for every occasion. Pair your creation with a light salad or a bowl of Gnocchi Spinach Feta for a balanced, vibrant meal that everyone will adore.
What to Serve with Sweet Potato Crust Quiche with Spinach & Feta
Pairing this delightful quiche with complementary dishes will elevate your brunch experience!
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Mixed Green Salad: A refreshing, light salad with a tangy vinaigrette cuts through the richness of the quiche, bringing balance to the meal.
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Herbed Roasted Potatoes: Crispy, seasoned potatoes provide a hearty texture that beautifully contrasts with the creamy filling inside the quiche.
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Fresh Fruit Platter: Bright, juicy fruits like berries or citrus add a sweet note and a refreshing touch against the savory flavors.
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Savory Scones: Crunchy and buttery scones alongside the quiche create a comforting brunch ambiance, perfect for leisurely gatherings.
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Mimosas: A sparkling drink like mimosas brings a festive touch, enhancing the feather-light feel of your brunch.
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Avocado Toast: Creamy avocado spread on warm toast offers a deliciously smooth contrast to the crispy sweet potato crust.
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Chocolate Chip Cookies: End your meal on a sweet note with soft, gooey cookies that’ll charm both kids and adults alike.
These pairings will create a harmonious spread that complements the flavors of the Sweet Potato Crust Quiche with Spinach & Feta beautifully!
Storage Tips for Sweet Potato Crust Quiche
Fridge: Store your Sweet Potato Crust Quiche with Spinach & Feta in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven until warmed through.
Freezer: For longer storage, wrap the quiche tightly in plastic wrap followed by aluminum foil, and it can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This will help retain the crispiness of the sweet potato crust.
Serving Temperature: This quiche can be enjoyed warm or at room temperature, making it a versatile option for brunches or meal prep.
Make Ahead Options
These Sweet Potato Crust Quiche with Spinach & Feta are perfect for meal prep! You can prepare the sweet potato crust and sauté your vegetables up to 24 hours in advance; simply refrigerate them in airtight containers to retain their freshness. When you’re ready to serve, or need a wholesome meal, whisk together the eggs and yogurt, combine them with the prepped veggies, and pour the mixture into the crust. Bake as directed, and you’ll enjoy a deliciously satisfying quiche that’s just as delightful as if it were fresh out of the oven. This makes busy weeknights a breeze, ensuring you have a nutritious meal at your fingertips!
Expert Tips for Sweet Potato Crust Quiche
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Slice Evenly: Ensure you slice sweet potatoes to about 1/8-inch thickness for a uniform crust that bakes evenly. A mandoline is handy for this!
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Overlap Slices: Layering sweet potato slices slightly overlapping will create a sturdier crust. This way, your Sweet Potato Crust Quiche with Spinach & Feta won’t fall apart when you slice it.
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Cool Before Slicing: Allow the quiche to rest for 5-10 minutes after baking. This cooling time helps the filling to set, making it easier to cut clean slices.
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Veggie Substitutions: Feel free to play with veggies! Different greens like kale or arugula can add unique flavors, while maintaining the nutritious essence of your quiche.
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Stay Flexible with Dairy: For those looking to keep it dairy-free, swapping Greek yogurt for coconut yogurt and using dairy-free cheese can still give you a creamy, satisfying filling.
Sweet Potato Crust Quiche with Spinach & Feta Recipe FAQs
How do I choose ripe sweet potatoes?
Absolutely! Opt for firm, smooth sweet potatoes without any dark spots or blemishes. Long, cylindrical sweet potatoes are easier to slice and will hold together better for your crust.
What are the best storage methods for leftover quiche?
You can store your Sweet Potato Crust Quiche with Spinach & Feta in an airtight container in the fridge for up to 3 days. For reheating, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes to ensure the crust remains crisp!
Can I freeze this quiche, and how should I do it?
Definitely! To freeze, wrap the quiche tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat in the oven.
What common issues should I be aware of while baking this quiche?
Very! If your quiche is too watery, this could be due to excess moisture from the spinach. Try sautéing the spinach longer to reduce moisture before adding it to the mixture. Also, allowing the quiche to cool for 5-10 minutes before slicing helps the filling set properly.
Are there any dietary considerations for this recipe?
Yes! This recipe is gluten-free and vegetarian. If you’re preparing it for someone with dairy allergies, swap Greek yogurt for unsweetened coconut yogurt and choose a dairy-free cheese option. It’s versatile enough to accommodate many dietary needs!
Sweet Potato Crust Quiche with Spinach & Feta for Hearty Brunch
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Peel the sweet potatoes and slice them into thin rounds, about 1/8-inch thick.
- Lightly grease a 9-inch pie plate with olive oil cooking spray. Arrange sweet potato slices in a spiral pattern to cover the bottom and sides.
- Bake the sweet potato crust in the oven for 15 minutes.
- In a skillet over medium heat, drizzle extra-virgin olive oil and sauté diced onion until translucent. Add minced garlic and spinach; sauté for 2 more minutes.
- Whisk together eggs and Greek yogurt in a mixing bowl. Stir in feta cheese, salt, pepper, and optional crushed red pepper.
- Spoon the sautéed vegetable mixture into the pre-baked crust, pour the egg mixture over it, and top with sliced Roma tomatoes.
- Bake the quiche for 30 to 35 minutes until the egg is set and golden.
- Let it cool for 5 to 10 minutes before slicing and serving.
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