Spinach & Goat Cheese Quiche with Sweet Potato Crust

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.

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 potato: 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!

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 through 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 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.

Customize this low carb spinach and goat cheese quiche

The filling is packed with fresh veggies like onion, spinach and tomato, but you can add any 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:

• Mushroom: 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 “Denver”: add chopped ham, diced green bell pepper and diced chopped onion

The options are endless to truly make this spinach and goat cheese quiche recipe your own. Nom. Nom. Nom.

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 quiche: let the spinach and goat cheese quiche completely cool, 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.

What to serve with this spinach and goat cheese quiche

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

• An english muffin or slice of toast (this recipe makes the best piece of toast!)
• Perfectly Crispy Roasted Breakfast Potatoes or even my Garlic Fingerling Potatoes
• A delicious slices of Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting for the perfect Easter brunch!
• Make it more of a lunch with my Everything Spring Green Salad with Basil Lemon Vinaigrette
• Or get your sweet tooth fix with Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze

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!

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Spinach & Goat Cheese Quiche with Sweet Potato Crust

4.92 from 136 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

ServesServes 6 servings

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 1/8th inch slices
• 1 teaspoon 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 teaspoon salt
• Freshly ground black pepper
• 6 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1/2 cup goat cheese crumbles (or sub feta)

Instructions

• 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 oven.
• While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion and diced tomato; 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.
• In a medium bowl, whisk together eggs, almondmilk, salt and pepper.
• Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
• 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

Serving: 1servingCalories: 143calCarbohydrates: 11.3gProtein: 10.5gFat: 5.9gSaturated Fat: 2.1gFiber: 2.3gSugar: 4.1g

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