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Sweet Potato Spinach Quiche – You’re going to adore this scrumptious spinach and feta quiche with sweet potato crust. That’s right – there’s no pastry crust needed so it is gluten-free. It is my most favorite sweet potato quiche recipe!
Need a new brunch idea? Then this Sweet Potato Spinach Quiche is for you. The best part is that it’s so good and gluten-free so just about everyone can enjoy it.
Since we don’t start with a pastry crust, but instead use shredded sweet potatoes, there’s an opportunity for more flavor, and I’ll share with you how I make sure it’s scrumptious, but not soggy.
And if you’re looking for more brunch recipes or hosting a brunch during the Easter season, make sure you check out Our Best Easter Brunch Recipes. I know you’ll find something you love!
Shopping List
- sweet potatoes
- eggs
- cream or milk
- frozen spinach
- roasted red peppers
- feta cheese
- crushed red pepper flakes, salt and pepper
PRO-Tip: To make sure your quiche is flavorful and not soggy, be sure to start with defrosted frozen spinach. Place the spinach in a cheesecloth or clean kitchen towel to wring out any excess moisture.
How to Make Sweet Potato Spinach Quiche
- First, preheat oven to 425-degrees F
- Spray a pie plate with non-stick spray.
- After that, take the shredded sweet potatoes and press them into the bottom and sides of the pie plate.
- Then, bake for 25 minutes.
- Remove the crust from the oven and lower the oven to 375-degrees F.
- In a separate bowl, mix the eggs, milk, spinach, red peppers, feta, crushed red pepper flakes and add salt and pepper.
- Then, pour into the pre-baked crust.
- Return to the oven and bake for 25 minutes, or until the eggs are set.
- Remove from oven and let cool for at least 10 minutes prior to cutting.
Spinach and Feta Quiche with Sweet Potato Crust FAQ
Can I use fresh spinach instead of frozen in Quiche?
Yes! And you might find you enjoy it more than frozen, though you might miss the convenience. Trial and Eater has a wonderful tutorial on how to substitute fresh spinach for frozen – and I love that she walks you through her own previous mistakes, so you know she knows what she’s talking about!
More Amazing Breakfast & Brunch Recipes
- Tater Tot Breakfast Casserole Recipe
- Ham and Cheese Croissants
- Easy Sausage Frittata Recipe
- Sweet Potato Cauliflower Omelet Cups
Sweet Potato Spinach Quiche Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sweet Potato Spinach Quiche
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- pie plate
- Box Grater
Ingredients
- 2 large sweet potatoes peeled & shredded
- 4 eggs
- ¼ cup cream or milk
- 1 cup frozen chopped spinach defrosted & drained
- ¼ cup roasted red peppers
- ½ cup feta cheese crumbled
- ½ tsp crushed red pepper flakes
- Salt & pepper to taste
Instructions
- Preheat the oven to 425 degrees Farenheit and spray a pie plate with non-stick spray.
- Take the shredded sweet potatoes and press them into the bottom and sides of the pie plate.
- Bake for 25 minutes.
- Remove the crust from the oven and lower the oven to 375 degrees Farenheit.
- In a separate bowl, mix the eggs, milk, spinach, red peppers, feta, crushed red pepper flakes, and salt and pepper.
- Pour into the pre-baked crust. Return to the oven and bake for 25 minutes, or until the eggs are set.
- Remove from oven and let cool for at least 10 minutes prior to cutting.
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