This delicious Spinach & Feta Quiche with Sweet Potato Crust is a healthy, flavorful twist on traditional quiche. It features a naturally sweet, tender sweet potato crust filled with creamy eggs, fresh spinach, tangy feta cheese, and savory seasonings. It’s perfect for breakfast, brunch, lunch, or a light dinner.
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes
Servings: 6–8 slices
Ingredients
For the sweet potato crust
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2 large sweet potatoes, peeled
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1 tablespoon olive oil
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½ teaspoon garlic powder
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¼ teaspoon salt
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¼ teaspoon black pepper
For the spinach and feta filling
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5 large eggs
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½ cup milk
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½ cup heavy cream
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2 cups fresh spinach, chopped
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¾ cup crumbled feta cheese
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¼ cup shredded mozzarella cheese (optional)
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½ small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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½ teaspoon dried oregano
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¼ teaspoon black pepper
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¼ teaspoon salt (adjust to taste)
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Pinch of red pepper flakes (optional)
Instructions
Step 1: Prepare the sweet potatoes
Preheat your oven to 400°F (200°C). Peel the sweet potatoes and slice them into thin rounds, approximately ⅛ inch thick. Try to keep the slices evenly sized so they cook uniformly.
Step 2: Form the crust
Lightly grease a 9-inch pie dish with olive oil. Arrange the sweet potato slices in overlapping circles across the bottom and up the sides of the dish. Brush with olive oil and season with garlic powder, salt, and black pepper.
Step 3: Pre-bake the crust
Bake the sweet potato crust for 20–25 minutes, until the slices are tender and slightly golden. Remove from the oven and allow it to cool slightly. Reduce the oven temperature to 375°F (190°C).
Step 4: Cook the onion and garlic
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 5: Add the spinach
Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted. Remove from heat and let it cool slightly. If there is excess liquid, drain it well to prevent a watery quiche.
Step 6: Prepare the egg mixture
In a large bowl, whisk together the eggs, milk, heavy cream, oregano, black pepper, and a little salt. Add the cooked spinach mixture, crumbled feta, and optional mozzarella. Stir gently until everything is evenly combined.
Step 7: Fill the crust
Pour the spinach and feta egg mixture evenly into the pre-baked sweet potato crust. Spread the spinach and cheese throughout the dish. Sprinkle a little extra feta over the
Step 8: Bake the quiche
Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out without liquid egg mixture. If the crust edges brown too quickly, cover them loosely with foil.
Step 9: Cool and serve
Remove the quiche from the oven and allow it to rest for 10–15 minutes before slicing. Garnish with fresh parsley or a little extra feta. Serve warm or at room temperature.
Helpful Tips for the Best Quiche
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Slice evenly: Thin, uniform sweet potato slices help create a sturdy crust.
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Remove excess moisture: Always drain cooked spinach thoroughly.
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Don’t overbake: Remove the quiche when the center is just set to keep the filling soft and creamy.
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Add more vegetables: Mushrooms, cherry tomatoes, or bell peppers make delicious additions.
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Make it dairy-light: Replace heavy cream with additional milk, although the filling will be less rich.
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Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven until hot.
Frequently Asked Questions
Q1: Can I make this quiche ahead of time?
Yes! Bake it a day ahead, let it cool completely, and refrigerate. Reheat individual slices in the oven before serving.
Q2: Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much excess water as possible before adding it to the filling.
Q3: Can I make this recipe without heavy cream?
Yes. Use 1 cup of milk instead of the milk and cream combination. The filling will be slightly lighter.
Q4: How do I know when the quiche is fully cooked?
The center should look set rather than liquid or wobbly. For an egg-based casserole, the center should reach 160°F (71°C).
Q5: Can I freeze this quiche?
Yes. Allow it to cool completely, slice into portions, wrap individually, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Q6: What can I serve with this quiche?
It pairs beautifully with a fresh green salad, sliced avocado, roasted vegetables, or fresh fruit.
Enjoy your Spinach & Feta Quiche with Sweet Potato Crust!
A colorful, satisfying, and delicious meal with a naturally sweet crust and creamy, savory filling.