Spinach & Feta Quiche with Sweet Potato Crust

Spinach & Feta Quiche with Sweet Potato Crust is a vibrant, healthy twist on a classic brunch dish. Instead of using a traditional pastry crust, I layer thinly sliced sweet potatoes for a naturally sweet and gluten-free base. The filling is packed with sautéed spinach, salty feta, and creamy eggs, making it a deliciously balanced meal that’s great for breakfast, lunch, or dinner.

Why You’ll Love This Recipe

I love how light and flavorful this quiche is without sacrificing that comfort-food feel. The sweet potato crust adds a touch of sweetness and a nice contrast to the savory filling. It’s perfect if I’m avoiding gluten or just want to eat a bit cleaner. Plus, it’s easy to make ahead and reheats beautifully throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Sweet potatoes, peeled and thinly sliced into rounds

• Olive oil

• Salt and pepper

For the filling:

• Fresh spinach (or frozen, thawed and drained)

• Garlic, minced

• Onion, chopped (optional)

• Eggs

• Milk or half-and-half

• Feta cheese, crumbled

• Salt and pepper

• Nutmeg (optional, for warmth)

Directions

1. I preheat the oven to 375°F and lightly grease a 9-inch pie dish or quiche pan.

2. I toss the thin sweet potato slices with olive oil, salt, and pepper, then layer them in the dish, overlapping slightly to form the crust.

3. I bake the sweet potato crust for 15–20 minutes until the edges are lightly browned and the slices are tender.

4. While the crust bakes, I sauté onion (if using) and garlic in olive oil until soft, then add spinach and cook until wilted. I let the mixture cool slightly.

5. In a mixing bowl, I whisk together the eggs, milk, salt, pepper, and a pinch of nutmeg.

6. I stir in the cooked spinach and crumbled feta, then pour the filling into the pre-baked sweet potato crust.

7. I return the quiche to the oven and bake for 30–35 minutes, or until the center is set and the top is lightly golden.

8. I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 servings.
Prep takes around 15–20 minutes, and total baking time is 45–55 minutes. The entire dish is ready in about an hour.

Variations

• I sometimes add sun-dried tomatoes or roasted red peppers for a tangy, colorful touch.

• For more protein, I include cooked turkey sausage or diced ham in the filling.

• I use goat cheese instead of feta when I want something creamier and tangier.

• Kale or arugula can replace spinach, depending on what I have.

• A dash of hot sauce or red pepper flakes gives the quiche a little kick.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm slices in the oven at 350°F for about 10 minutes or microwave them for 30–60 seconds. This quiche also freezes well—just wrap tightly and thaw overnight before reheating.

FAQs

Can I make this quiche dairy-free?

Yes, I use a plant-based milk and swap the feta with a dairy-free cheese or skip it entirely. It still turns out delicious.

Do I need to pre-bake the sweet potato crust?

Yes, I always pre-bake the crust to ensure it cooks through and doesn’t become soggy once the filling is added.

Can I use frozen spinach?

Definitely. I just make sure it’s thawed and squeezed dry to avoid adding extra moisture to the filling.

Is this recipe gluten-free?

Yes, naturally. The sweet potato crust eliminates the need for any flour-based crust.

Can I prep this ahead of time?

Absolutely. I make the quiche a day in advance, store it in the fridge, and reheat slices throughout the week.

Conclusion

Spinach & Feta Quiche with Sweet Potato Crust is a wholesome, flavorful dish that’s as pretty as it is practical. With its vibrant veggies, creamy filling, and naturally sweet crust, it’s a smart choice for any meal of the day. Whether I’m serving it at brunch or saving it for meal prep, this quiche is always a favorite.