🥧🌿 Savory Spinach and Feta Quiche in a Sweet Potato Crust
A wholesome, veggie-rich twist on the classic quiche—this version uses thinly sliced sweet potatoes for a naturally gluten-free crust, layered with a savory spinach-feta filling that’s creamy, satisfying, and perfect for any time of day.
📝 Description
This quiche is a fusion of comfort and nutrition: the crisp edges of sweet potato form a stunning crust, while the filling offers creamy eggs, earthy spinach, and tangy feta. Whether served warm for brunch or cold for meal prep, it’s both beautiful and functional—low-carb, high-protein, and packed with antioxidants.
🧾 Ingredients
For the Sweet Potato Crust:
- 2 medium sweet potatoes, peeled and thinly sliced into rounds (1/8-inch)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
- 4 large eggs
- 1 cup milk or half-and-half
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ cup crumbled feta cheese
🔪 Instructions
🥔 Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie dish with a bit of olive oil or spray.
- Layer sweet potato slices in overlapping concentric circles to cover the bottom and sides of the dish. Brush with olive oil, sprinkle with salt & pepper.
- Bake crust for 20 minutes, until slightly tender and edges begin to crisp.
🌿 Make the Filling:
- In a pan, heat 1 tbsp olive oil over medium heat.
- Sauté onion for 3–4 minutes until translucent.
- Add spinach and cook until wilted. Remove from heat and let cool slightly.
🧀 Assemble and Bake:
- In a bowl, whisk together eggs, milk, salt, pepper, and oregano.
- Stir in the sautéed spinach mixture and crumbled feta.
- Pour filling into the pre-baked crust.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let cool slightly before slicing. Serve warm or chilled.
💡 Notes
- Use a mandoline for evenly sliced sweet potatoes.
- You can pre-bake the crust for an extra 5–10 minutes if you like a crispier base.
- Substitute kale or Swiss chard for spinach if desired.
- Dairy-free? Use oat milk or almond milk and vegan feta.
🍽️ Servings
- Makes 6 slices
- Serves 4–6 as a main dish or 6–8 as a side
🔢 Nutritional Info (Per Slice – Approx.)
(with whole milk & feta)
- Calories: 180–210
- Protein: 9g
- Fat: 12g
- Carbs: 13g
- Fiber: 2g
- Sugar: 3g
- Gluten-Free | Vegetarian | Rich in Vitamins A, K, and Iron
✅ Health Benefits
- 🥬 Spinach is loaded with iron, fiber, and antioxidants
- 🍠 Sweet potato crust offers complex carbs and beta-carotene
- 🥚 Eggs provide high-quality protein and B-vitamins
- 🧀 Feta adds calcium and tangy flavor with fewer calories than many cheeses
- 💪 Supports gut health, blood sugar balance, and energy metabolism
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! It stores beautifully. Refrigerate for up to 4 days. Reheat in the oven or enjoy cold.
Q: Can I freeze the quiche?
A: Absolutely. Wrap slices tightly and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 15–20 minutes.
Q: Can I use store-bought pie crust instead?
A: Yes, if you’re not avoiding gluten or carbs. But the sweet potato crust adds unique nutrition and flavor.
Q: What can I serve with this?
A: Try it with a mixed greens salad, roasted tomatoes, or even soup for a cozy meal.
Q: Can I add protein like chicken or tofu?
A: Yes—add cooked shredded chicken, turkey, or tofu crumbles for more substance.