There’s something magical about the comforting aroma of a savory quiche wafting through the house, isn’t there? Today, I’m thrilled to share my deliciously light and healthy Sweet Potato Crust Quiche with Spinach & Feta. This recipe is a delightful twist on traditional quiche, featuring a gluten-free sweet potato crust that not only adds a touch of natural sweetness but also delivers a nutrient-packed punch. Quick to prepare and low in calories, it’s perfect for a busy brunch or a cozy family breakfast. Plus, with the protein boost from eggs and feta, you’ll feel energized and ready to take on the day. Are you ready to explore how to make this wholesome dish? Let’s dive in!
Why choose sweet potato crust quiche?
Deliciously Unique: This quiche swaps a traditional crust for a gluten-free sweet potato base, creating a delightful sweetness that complements the savory filling.
Quick & Easy: With simple ingredients and straightforward steps, you can whip this dish up in no time—ideal for busy mornings.
Health-Conscious Choice: Packed with protein, fiber, and low in calories, it’s a guilt-free indulgence that keeps you satisfied.
Endless Variations: Whether you prefer spinach or other greens, this recipe allows for endless customization. Try adding a splash of flavor with different cheeses or proteins for a personal touch!
Family Favorite: Serve this quiche warm alongside a refreshing side salad or some sliced avocado, and watch it disappear! You may also love other healthy options like Cheesy Broccoli Bake or Potato Tacos Green.
Sweet Potato Crust Quiche Ingredients
For the Crust
• Sweet Potatoes – Provides a gluten-free base and subtle sweetness; substitute with zucchini slices for a lower carb option.
• Olive Oil – Used for sautéing and greasing; can be replaced with avocado oil for a different flavor profile.
For the Filling
• Yellow Onion – Adds depth of flavor; use shallots for a milder taste.
• Garlic – Enhances flavor; fresh garlic is recommended—use garlic powder in a pinch.
• Fresh Baby Spinach – Adds nutrients and color; kale can be used as an alternative.
• Eggs – Main protein source; aquafaba can serve as a vegan substitute.
• Reduced-fat Plain Greek Yogurt – For creaminess and protein; replace with a dairy-free yogurt for a vegan version.
• Feta or Goat Cheese – Provides flavor and richness; omit for a dairy-free version or use plant-based cheese.
• Roma Tomatoes – Adds freshness and color; cherry tomatoes can be used instead.
• Spices – Salt, crushed red pepper, and black pepper enhance overall taste; adjust to personal preference.
This Sweet Potato Crust Quiche with Spinach & Feta is not only a culinary delight but also a healthy choice that will leave your taste buds happy and your plate clean!
Step‑by‑Step Instructions for Sweet Potato Crust Quiche with Spinach & Feta
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This is essential for achieving the perfect texture in your Sweet Potato Crust Quiche with Spinach & Feta. A properly heated oven ensures even cooking, allowing the quiche to set properly while maintaining a tender crust.
Step 2: Prepare the Sweet Potatoes
Using a mandoline slicer or a sharp knife, thinly slice sweet potatoes to about 1/8-inch thickness. Aim for uniform slices to ensure they cook evenly. This step is crucial because these will form the gluten-free crust that brings natural sweetness and nutrition to the quiche.
Step 3: Assemble the Crust
Grease a 9-inch pie plate with olive oil to prevent sticking. Layer your sweet potato slices in a spiral pattern, covering the bottom and sides of the pie plate. Overlap the slices slightly for stability. This beautiful arrangement not only looks appealing but provides a sturdy foundation for your quiche.
Step 4: Bake the Crust
Lightly spray the layered sweet potatoes with cooking spray and season with salt and pepper. Bake in your preheated oven for about 15 minutes, or until the slices are slightly softened. This initial baking will help set the crust before you add the filling, ensuring it holds its shape.
Step 5: Sauté the Vegetables
In a skillet, heat a splash of olive oil over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent. Stir in minced garlic and fresh spinach, cooking for an additional 2 minutes, or until the spinach has wilted. This mixture will enhance the flavor profile of your Sweet Potato Crust Quiche.
Step 6: Mix the Filling
In a mixing bowl, whisk together eggs and reduced-fat plain Greek yogurt until well combined. Gently fold in the sautéed spinach mixture along with crumbled feta and your chosen spices. This rich filling is packed with protein and flavor, making it the perfect complement to your sweet potato crust.
Step 7: Combine and Top
Carefully pour the spinach and egg mixture into the pre-baked sweet potato crust. Evenly distribute slices of fresh Roma tomatoes on top for an added burst of color and freshness. This step not only enriches the quiche but also creates a beautiful presentation for your dish.
Step 8: Bake the Quiche
Return the assembled quiche to the oven and bake for 30 to 35 minutes, or until the egg is set and a knife inserted in the center comes out clean. Keep an eye on the quiche as it bakes to ensure your sweet potato crust remains golden and the filling is perfectly cooked.
Step 9: Cool and Serve
Once baked, remove the quiche from the oven and let it cool for 5 to 10 minutes before slicing. Allowing it to cool slightly enhances slicing and serving. This Sweet Potato Crust Quiche with Spinach & Feta makes a satisfying meal that is sure to please family and friends alike.
Sweet Potato Crust Quiche Variations & Substitutions
Feel free to get creative with this recipe and tailor it to your tastes and dietary needs!
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Greens Mix: Swap out spinach for Swiss Chard or Arugula for a different flavor and texture. These greens add a unique twist and keep the quiche vibrant.
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Cheese Choices: Use Cheddar or Mozzarella instead of feta for rich, melty goodness. Each cheese brings its flavor, allowing you to customize based on your favorites.
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Vegan Option: Substitute Aquafaba for eggs and Silken Tofu for Greek yogurt to make a delicious vegan version that’s still high in protein. This variation is surprisingly creamy and satisfying!
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Zucchini Crust: Replace sweet potatoes with thinly sliced Zucchini for a lower-carb option. It still provides an excellent base but with a different flavor profile.
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Spice It Up: Add Crushed Red Pepper Flakes or a dash of hot sauce to the egg mixture for a spicy kick. This will elevate your quiche and add excitement to each bite!
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Add Protein: Mix in Cooked Bacon or Ham for a heartier quiche. Just sprinkle over the spinach filling before adding the egg mixture, providing a savory punch that many adore.
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Fresh Herbs: Incorporate fresh Thyme or Dill into the filling for a fragrant boost. Fresh herbs add a layer of complexity that can transform the dish—just a pinch can work wonders!
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Tomato Swap: Try Cherry Tomatoes instead of Roma for bursts of sweetness in every slice. They add both color and juicy flavor, making your quiche look as beautiful as it tastes.
Feeling inspired? Explore these variations to create a Sweet Potato Crust Quiche that’s uniquely yours, and don’t forget to pair it with a refreshing side salad or your favorite Cheesy Broccoli Bake for a complete meal!
Make Ahead Options
These Sweet Potato Crust Quiche with Spinach & Feta are perfect for busy home cooks looking to streamline their meal prep. You can prepare the sweet potato crust up to 24 hours in advance by slicing and layering the sweet potatoes in your pie plate, then refrigerating it until you’re ready to bake. Additionally, the filling can be made up to 3 days ahead; simply sauté the vegetables and mix them with the eggs and Greek yogurt before storing them in an airtight container in the fridge. When it’s time to serve, just pour the filling into the pre-baked crust and bake as directed for a delicious, stress-free meal that retains all its wonderful flavors!
Expert Tips for Sweet Potato Crust Quiche
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Uniform Slices: Ensure sweet potato slices are evenly cut to guarantee uniform baking. A mandoline slicer is ideal for this purpose.
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Cooling Time: Allow the quiche to cool for 5 to 10 minutes before slicing. This helps the filling set and makes for cleaner cuts, enhancing the presentation.
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Flavor Boost: Experiment with spices or herbs like thyme or dill to elevate the flavor of your Sweet Potato Crust Quiche. Adjust seasonings to fit your taste!
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Vegetable Variations: Feel free to swap in other greens like kale or Swiss chard, and don’t hesitate to add bell peppers or mushrooms for extra flavor.
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Meal Prep Friendly: This quiche can be made ahead of time and stored in the refrigerator. It’s great for reheating throughout the week for quick, healthy meals.
Storage Tips for Sweet Potato Crust Quiche
Fridge: Store your Sweet Potato Crust Quiche in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and ready for a quick meal or snack.
Freezer: If you want to keep the quiche longer, it can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag to prevent freezer burn.
Reheating: To reheat, allow the quiche to thaw in the fridge overnight if frozen, then warm it in the oven at 350°F (175°C) for about 20 minutes until heated through, or microwave slices for a quick option.
Serving: Enjoy it warm or at room temperature. Pair it with a fresh side salad for a delicious meal that’s both satisfying and nourishing!
What to Serve with Sweet Potato Crust Quiche with Spinach & Feta
Add a celebratory touch to your brunch table with delightful pairings that elevate your dining experience.
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Side Salad: A light, crisp salad with mixed greens and a tangy vinaigrette balances the rich flavors of the quiche, creating a refreshing plate.
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Avocado Slices: Creamy avocado slices drizzled with lime juice offer a luxurious mouthfeel that complements the quiche’s texture while adding healthy fats.
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Roasted Asparagus: Roasted asparagus spears with a sprinkle of lemon zest provide a wonderful crunch and a burst of freshness, contrasting beautifully against the creamy filling.
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Fresh Fruit Platter: A colorful assortment of seasonal fruits adds sweetness, enhancing the quiche’s savory notes for a wholesome, satisfying meal.
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Herbed Yogurt Dip: A dollop of herbed yogurt adds a creamy, tangy dimension, making each bite of the quiche even more delightful with its flavor infusion.
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Sparkling Water or Mimosa: For a refreshing beverage, pair your meal with sparkling water infused with citrus or a classic mimosa for a celebratory feel that brightens your brunch gathering.
Sweet Potato Crust Quiche with Spinach & Feta Recipe FAQs
What type of sweet potatoes are best for the crust?
Absolutely! Look for firm, unblemished sweet potatoes without dark spots or soft areas. Organic sweet potatoes may be preferable as they’re less likely to be treated with harmful chemicals. If you want a lower carb option, zucchini slices work beautifully as a substitute.
How can I store leftovers of this quiche?
Very! You can store your Sweet Potato Crust Quiche in an airtight container in the refrigerator for up to 3 days. Just make sure to cool it completely before refrigerating to maintain its texture. If you want to keep it longer, you can freeze it for up to 2 months!
Can I freeze the Sweet Potato Crust Quiche?
Of course! To freeze, allow the quiche to cool completely and then wrap it tightly in plastic wrap, followed by aluminum foil. This prevents freezer burn and maintains flavor. Freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.
What if the crust is too soggy after baking?
If your crust is soggy, this could be due to excess moisture from the sweet potatoes. To avoid this, ensure you slice them thinly and bake the crust long enough before adding the filling. If you notice it’s still wet, try baking it a little longer on a lower rack to allow for improved airflow and drying.
Is this quiche suitable for people with dairy allergies?
For sure! To make it dairy-free, simply substitute the reduced-fat plain Greek yogurt with a dairy-free yogurt and omit the feta or use a plant-based cheese alternative. This way, everyone can enjoy the deliciousness of your Sweet Potato Crust Quiche with Spinach & Feta!
Can my pets eat any leftovers safely?
While the quiche is healthy for humans, the ingredients can be mixed for pets. Garlic and onions can be toxic to dogs and cats, so it’s best to avoid sharing any leftovers that contain these ingredients. Always check before offering food to furry friends!
Sweet Potato Crust Quiche with Spinach & Feta for a Healthy Brunch
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Thinly slice sweet potatoes to about 1/8-inch thickness.
- Grease a 9-inch pie plate with olive oil and layer sweet potato slices in a spiral pattern.
- Lightly spray the layered sweet potatoes with cooking spray and season with salt and pepper. Bake for about 15 minutes.
- In a skillet, heat olive oil over medium heat, sauté diced onion for about 5 minutes, then add minced garlic and spinach.
- In a mixing bowl, whisk together eggs and yogurt, fold in the sautéed vegetables and feta.
- Pour the mixture into the pre-baked crust and top with Roma tomato slices.
- Bake for 30 to 35 minutes, or until the egg is set.
- Cool for 5 to 10 minutes before slicing.
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