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 (and most fun) part is that it’s technically a crustless quiche. We’re using sweet potatoes as the crust!
I’ve made this sweet potato crust quiche countless times over the years for breakfast & holiday brunches, 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 sweet potato crust quiche
This spinach and goat cheese quiche is seriously FANTASTIC, and uses simple ingredients. Here’s what you’ll need:
- Sweet potato: to create a delicious, grain and gluten-free crust.
- Eggs: can’t have a quiche without eggs, of course!
- Milk: you’ll need a little milk to make the quiche nice and fluffy. I like to use unsweetened almond milk, but you can use whatever milk you’d like.
- Veggies: I used onion, tomato, and spinach in this recipe, but feel free to mix in your favorites. See below for flavor ideas!
- Goat cheese: I love goat cheese or feta for a little tangy, extra savory element, but feel free to omit the cheese to keep it dairy-free.
- 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.
How do you make a sweet potato crust?
It’s time we talk about this beautiful sweet potato crust. I got the idea from Cooking Light years ago, and there was no turning back. Traditional crusts found in most quiche recipes are filled with butter and flour, so this sweet potato crust is the perfect low-carb, gluten-free, and grain-free option. It also adds a nice touch of sweetness, which I love. To make it:
- Cut a large sweet potato into 1/8 inch slices so that they cook through well.
- Preheat oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray.
- 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.
- Spray the sweet potatoes with additional nonstick cooking spray. Bake, cool, then add your fillings and bake again!
Can I use a different crust?
If you aren’t into sweet potatoes, feel free to bake this quiche with:
Or, no crust at all, like an easy frittata!
Customize this spinach and goat cheese quiche
The filling is packed with fresh veggies, but you can add any veggies or mix-ins you like. I prefer to cook them 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 onion
The options are endless to truly make this spinach and goat cheese quiche recipe your own. Nom. Nom. Nom.
How to store homemade quiche
- To store: this quiche will keep in the fridge for up to one week, and it’s also great for prepping ahead of time for weekend brunches! Simply cover the entire pan, or place slices of the completely-cooled quiche into airtight containers and store them in the fridge.
- To reheat: when you’re ready to eat, reheat the entire pan in the oven at 350 degrees F for 20-30 minutes, or reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly sweet potato crust quiche
- To freeze quiche: let the 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.
- 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, put it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.
Tools you’ll need
Get all of my fav kitchen tools here!
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:
Get all of my breakfast recipes here!
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!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Spinach & Goat Cheese Quiche with Sweet Potato Crust
by
Spinach and goat cheese quiche made with a scrumptious sweet potato crust to keep it gluten & grain free and filled with nutrients. This easy, grain-free and 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 ⅛th 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
- ¼ teaspoon salt
- Freshly ground black pepper
- 6 large eggs
- ⅓ cup unsweetened almond milk
- ¼ teaspoon salt
- Freshly ground black pepper
- ½ 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
See the full post for tons of different flavor ideas, too!
Nutrition
Serving: 1slice (based on 6)Calories: 182calCarbohydrates: 11gProtein: 11gFat: 10gSaturated Fat: 5gFiber: 2gSugar: 3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 13th, 2017, republished on March 17th, 2020, republished on March 29th, 2023, updated with new photos on June 9th, 2026, and republished on June 10th, 2026.
