Sweet potato crust sounded suspiciously healthy, but one bite of this cheesy spinach quiche shut me right up.
I made it on a lazy weekend when pie dough felt like too much work. Best shortcut ever. Less fuss, still brunch-worthy.
The feta gets salty, the eggs stay fluffy, and the crust turns tender at the edges. Honestly, regular crust can be jealous.
Quiche in a Sweet Potato Crust
EQUIPMENT (PAID LINKS)
- Vegetable peeler
- Mandoline slicer
- Pie dish
- Oven
Ingredients
- 2 medium sweet potatoes
- Cooking spray as needed
- 1 teaspoon oil
- ½ onion thinly sliced
- 1 bag baby spinach
- ½ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper
- 4 large eggs
- ¼ teaspoon black pepper
- 2 large egg whites
- 1½ ounces feta cheese crumbled
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and trim off the ends. Use a mandoline slicer to cut the sweet potatoes into thin, even rounds.
- Prepare the Pie Dish: Coat the pie dish evenly with cooking spray. Arrange overlapping sweet potato rounds across the bottom of the dish.
- Build the Crust: Cut some of the sweet potato rounds in half. Arrange the half-rounds around the sides of the pie dish, overlapping them slightly to form the edge of the crust.
- Bake the Crust: Bake the sweet potato crust at 350°F for 20 minutes.
- Heat the Oil: While the crust bakes, add 1 teaspoon oil to a skillet and heat it over medium heat.
- Cook the Onion: Add the sliced onion to the skillet and cook over medium heat for about 4 to 5 minutes, stirring occasionally, until softened.
- Wilt the Spinach: Add the baby spinach to the skillet. Cook for about 2 to 3 minutes, stirring frequently, until the spinach is wilted and combined with the onion.
- Start the Egg Mixture: Pour the milk into a large mixing bowl. Add the kosher salt and red pepper.
- Add the Eggs: Add the 4 large eggs, black pepper, and 2 egg whites to the bowl.
- Whisk the Filling: Whisk the milk, eggs, egg whites, and seasonings together until evenly combined.
- Increase the Oven Temperature: After removing the baked sweet potato crust from the oven, increase the oven temperature to 375°F.
- Fill the Crust: Spoon the cooked onion and spinach mixture evenly into the sweet potato crust.
- Add the Egg Mixture: Pour the egg mixture evenly over the spinach and onion filling.
- Add the Feta: Sprinkle the crumbled feta cheese evenly over the top.
- Bake the Quiche: Bake at 375°F for 35 minutes, or until the egg filling is set and the top is lightly browned.
- Slice and Serve: Let the quiche settle briefly after baking, then cut it into wedges and serve.
Video Recipe
Quiche in a Sweet Potato Crust: Tiny Tricks That Save Your Brunch
This quiche is pretty forgiving, but a few lazy-smart moves make life easier. Because brunch should not require emotional support.
Slice Those Sweet Potatoes Thin
A mandoline is your best friend here because evenly thin slices cook at the same speed. Thick slices stay stubbornly firm while the eggs are already done, which is exactly the kind of breakfast drama nobody ordered. Thin and even wins every time.
Give the Spinach a Little Squeeze
Spinach loves holding onto water like it paid rent for it. If your cooked spinach looks especially wet, press out some moisture before adding it to the crust. A quick squeeze keeps your quiche creamy instead of mysteriously soggy.
Swap the Feta Without Starting a Cheese Crisis
Goat cheese works beautifully if you want something tangier and creamier, while shredded cheddar or Monterey Jack gives you a milder, melty situation. Parmesan also works when that lonely wedge in the fridge needs a purpose. Use the cheese you actually have—that’s usually my kitchen policy.
No Milk? Don’t Panic
Whole milk, 2% milk, half-and-half, or unsweetened plain non-dairy milk can all work here. Half-and-half makes the filling richer, while lighter milk keeps things simple. This is quiche, not a chemistry final.
Use the Mandoline, but Respect the Mandoline
That slicer makes the sweet potato crust ridiculously easy, but it also has absolutely no feelings about your fingertips. Use the guard when you get near the end of the potato. I like brunch better when everyone leaves with the same number of fingers.
Make It Ahead for Lazy Mornings
You can bake the whole quiche ahead, refrigerate it, and reheat individual slices when breakfast happens before your brain has officially clocked in. It also works well at room temperature, which is handy for brunch tables. Future-you will be annoyingly grateful.
Reheat It in the Oven or Air Fryer
The microwave works when you’re hungry immediately, but the crust gets softer. A few minutes in a 350°F oven or air fryer helps bring back those firmer sweet potato edges. Microwave for speed, oven for dignity.
Store Leftovers Properly
Keep leftover quiche covered in the refrigerator for up to 3 to 4 days. I like storing slices separately so I can grab one without wrestling the entire pie dish out of the fridge. Anything that reduces morning dishes is basically meal-prep genius.
Sneak In Other Vegetables
Cooked mushrooms, bell peppers, broccoli, or leftover roasted vegetables can join the spinach, but keep extra moisture under control. Cook watery vegetables first instead of tossing them in raw and hoping for the best. Hope is not a moisture-control strategy.
Don’t Stress About a Perfect Crust
The sweet potato slices do not need to look like architectural shingles. Overlap them enough to cover the dish and call it rustic when a few edges stick out. “Rustic” has rescued more home cooking than any culinary school ever could.
