Sweet Potato Crust Spinach Quiche
Quiche has a special place in my Midwest heart. My mom’s broccoli-cheddar quiche was a staple of my childhood. I loved it so much I requested it many times for my birthday dinner! But this Sweet Potato Crust Spinach Quiche? It’s gorgeous and delicious and will make you look like a legit chef. But it’s secretly easy – I promise. You can even put it together the night before and bake it off in the morning. Plus you get your greens in first thing in the morning. I L❤️VE it!
First things first. That crust. 🥧👀 To make uniform slices of the sweet potato I strongly suggest using a mandoline. I used my OXO handheld mandoline and it made quick, easy work of it. It’s a great little kitchen tool that’s less than $20 and takes up very little space. Just promise me you’ll use the guard. PROMISE. 🙏🏼 For the scalloped edge cut the rounds in half and layer with the rounded edge facing up. It doesn’t need to be too perfect; the filling will plug the gaps. Make the filling while the crust parbakes and when the crust is ready pour in the filling and put the quiche back in the oven. 25 minutes later you’ll have this beautiful dish. See? Easy peasy lemon squeezy. (ps: “par-bake” is just a fancy word for partially baking something. You got this.)
Coconut milk will make the egg mixture super silky but you can absolutely use cow’s milk or another non-dairy milk like almond milk if you’d prefer. If you do tolerate dairy I’d top the filling with 4 ounces of your favorite cheese before baking. Feta or goat cheese would play well with the other ingredients.
So invite some friends over this weekend and spoil them with this Sweet Potato Crust Spinach Quiche. If they ask you what they can bring tell them a bottle of champagne so you can toast yourself! 🥂
Sweet Potato Crust Spinach Quiche
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon oil, preferably coconut, avocado, or canola
- 1/2 cup sliced onion (yellow or red)
- 1 6 oz. bag baby spinach
- 1/2 cup milk (sub non-dairy if preferred)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 8 large eggs
- Preheat oven to 350 degrees.
- Coat a 9” pie plate with cooking spray. Layer sweet potato disks in overlapping concentric circles starting in the middle, working your way out to the edges. For the sides of the pan, cut sweet potato disks in half. Nestle each half disk between the side of the pan and the bottom layer, cut side down/rounded edge facing up. Coat potatoes with coconut oil cooking spray.
- Bake for 20 minutes or until potatoes are slightly undercooked, yet tender. Remove from oven and place on wire rack to cool slightly.
- Raise oven temperature to 375 degrees.
- Heat a large skillet over medium heat. Add coconut oil and onion; sauté until onion is translucent. Add spinach and sauté 3 minutes or until spinach wilts. Remove from heat and let cool slightly. Arrange mixture on top of sweet potato crust.
- In a medium bowl combine and whisk coconut milk, salt, pepper, nutmeg and eggs. Pour mixture over spinach mixture and sweet potato crust.
- Bake at 375 degrees for 25 minutes or until egg mixture is set. Let cool for 5 minutes. Slice into 8 wedges; 1 wedges per serving.