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Spinach & Goat Cheese Quiche with Sweet Potato Crust Recipe

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3.9 from 47 reviews

This Spinach & Goat Cheese Quiche with Sweet Potato Crust is a nutritious and flavorful twist on the classic quiche. Featuring a gluten-free sweet potato crust, sautéed spinach, onions, and tomatoes, combined with creamy goat cheese and a rich egg custard, this dish is perfect for breakfast, brunch, or a light dinner. The recipe is simple to prepare and bakes to a deliciously golden and fluffy finish.

Ingredients

Sweet Potato Crust

  • Cooking spray
  • 1 large sweet potato, cut into 1/8th inch slices
  • 1 teaspoon olive oil

Veggie Filling

  • 1 small white onion, diced
  • 1 large roma tomato, diced (or substitute 1 diced red bell pepper)
  • 1 (5 oz) bag of spinach
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Egg Mixture

  • 6 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Topping

  • 1/2 cup goat cheese crumbles (or substitute feta cheese)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan thoroughly with nonstick cooking spray to prevent sticking. Arrange the 1/8th inch sweet potato slices around the base and edges of the pan as a crust, cutting some slices in half if necessary to fit the sides snugly. Spray the arranged sweet potato slices with additional cooking spray to help crisp during baking.
  2. Bake Sweet Potato Crust: Place the pie pan in the oven and bake the sweet potato slices for 20 minutes until they start to soften. After baking, remove from oven and allow the crust to cool for 5 minutes while keeping the oven on for the next step.
  3. Sauté Vegetables: While the crust bakes, heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the diced white onion and diced tomato (or red bell pepper alternative) and sauté for several minutes until softened. Add the spinach and cook for another minute or until the spinach wilts. Season with 1/4 teaspoon salt and freshly ground black pepper to taste. Remove from heat and let the mixture cool slightly.
  4. Prepare Egg Mixture: In a medium bowl, whisk together 6 large eggs, 1/3 cup unsweetened almond milk, 1/4 teaspoon salt, and freshly ground black pepper to your preference until smooth and combined.
  5. Assemble the Quiche: Spread the cooled spinach and vegetable mixture evenly over the baked sweet potato crust. Slowly pour the egg mixture over the top, allowing it to evenly distribute. Sprinkle 1/2 cup goat cheese crumbles evenly across the surface, and add a final pinch of salt and freshly cracked black pepper.
  6. Bake the Quiche: Return the quiche to the oven and bake for 30 to 45 minutes, or until the egg custard has fully set and puffed up. The center should be firm and not jiggly when gently shaken.
  7. Cool and Serve: Once baked, remove the quiche from the oven and let it cool for a few minutes. Cut into 6 slices and serve warm. Store any leftovers covered in the refrigerator for 5 to 7 days.

Notes

  • The sweet potato crust offers a gluten-free alternative to traditional pastry crusts.
  • You can substitute the goat cheese with feta cheese for a slightly different flavor.
  • Adjust the baking time if your oven runs hot or cool to prevent overcooking.
  • Leftover quiche can be reheated in the oven or microwave for a convenient meal.

Find it online: https://justsosavory.com/spinach-and-goat-cheese-quiche-with-sweet-potato-crust-recipe/