Introduction: A Flavorful Twist on Quiche

Quiche is a classic dish that combines eggs, cheese, and various fillings into a savory, satisfying meal. However, this Spinach & Feta Quiche with Sweet Potato Crust takes things to the next level. Instead of a traditional buttery pie crust, this version uses sweet potatoes as the base, offering a naturally gluten-free, slightly sweet, and savory twist. The combination of spinach, feta cheese, and eggs creates a rich, creamy filling that pairs perfectly with the crispy, slightly sweet crust.

This quiche is not only delicious but also a great way to sneak in some extra vegetables while enjoying the familiar, comforting flavors of a quiche. Perfect for breakfast, brunch, or a light dinner, this recipe is sure to become a staple in your cooking repertoire.

Ingredients

Here’s everything you’ll need to make this Spinach & Feta Quiche with Sweet Potato Crust:

For the Sweet Potato Crust:

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 1 teaspoon neutral oil (such as vegetable oil, sunflower oil, or canola oil)
  • Salt and pepper, to taste

For the Quiche Filling:

  • 1 tablespoon olive oil (for sautéing)
  • ½ cup sliced onion
  • 3 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese (for a creamy, tangy flavor)
  • 5 large eggs
  • ½ cup milk (whole, 2%, or any plant-based milk for a dairy-free version)
  • 1 teaspoon dried oregano (for flavor)
  • 1 teaspoon garlic powder (for extra depth)
  • Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato Crust

  1. Preheat the oven to 375°F (190°C).
  2. Slice the sweet potatoes: Peel the sweet potatoes and slice them thinly into rounds, about 1/8 inch thick. This will help them cook evenly and create a crispy crust.
  3. Oil the baking dish: Lightly grease a 9-inch pie dish or tart pan with neutral oil. You can also use non-stick cooking spray.
  4. Arrange the sweet potato slices: Arrange the sweet potato slices in an overlapping pattern on the bottom of the baking dish. Start by placing a single layer of sweet potato slices, then layer more on top, overlapping them as you go. Continue layering until the entire bottom of the dish is covered.
  5. Season: Drizzle 1 teaspoon neutral oil over the sweet potato slices and season with salt and pepper to taste.
  6. Bake the crust: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the sweet potatoes are tender and slightly crispy around the edges. Keep an eye on the crust to make sure it doesn’t burn, especially towards the end.

Step 2: Prepare the Quiche Filling

  1. While the sweet potato crust is baking, prepare the filling.
  2. Sauté the onions: In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and cook for about 5 minutes, or until the onion becomes soft and translucent.
  3. Add the spinach: Add the chopped spinach to the skillet with the onions and cook until wilted, about 3-4 minutes. Stir occasionally to ensure the spinach is evenly cooked. Once cooked, remove from heat and set aside to cool slightly.
  4. Prepare the egg mixture: In a large mixing bowl, crack 5 large eggs and whisk them until smooth. Add ½ cup milk, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and season with salt and pepper to taste. Whisk again to combine everything.
  5. Add the sautéed spinach mixture: Once the spinach and onions have cooled a little, stir them into the egg mixture. Then, fold in 1 cup crumbled feta cheese.

Step 3: Assemble the Quiche

  1. Once the sweet potato crust has baked and is ready, remove it from the oven. It will be soft but slightly golden at the edges.
  2. Pour the egg mixture into the sweet potato crust, spreading it evenly with a spatula.
  3. Bake the quiche: Return the quiche to the oven and bake for 30-40 minutes at 375°F (190°C), or until the filling is set and the top is golden. You can check for doneness by inserting a knife or toothpick into the center of the quiche; it should come out clean.
  4. Cool: Once the quiche is done baking, remove it from the oven and let it cool for about 10 minutes before slicing. This helps the quiche set and makes it easier to cut.

Step 4: Serve and Enjoy!

  1. Slice the Spinach & Feta Quiche into wedges, and serve warm.
  2. Garnish with a little extra fresh parsley or chives for added color and flavor.

Nutritional Breakdown (per slice)

Here’s an approximate breakdown of the nutritional values per serving (assuming 8 servings from this recipe):

  • Calories: ~200–250 kcal
  • Protein: ~10g
  • Carbohydrates: ~20g
  • Fat: ~12g
  • Fiber: ~3g
  • Sodium: ~400mg

Note that the exact nutritional content will depend on the specific ingredients used and the portion size.

Tips for Success

Here are some tips to help you make the perfect Spinach & Feta Quiche with Sweet Potato Crust:

  1. Use Fresh Spinach: Fresh spinach works best for this recipe. Frozen spinach tends to release too much water, which can make the quiche soggy.
  2. Slice Sweet Potatoes Thinly: To ensure the sweet potato crust is crispy, slice the sweet potatoes as thinly as possible. A mandoline slicer is perfect for this job.
  3. Let the Quiche Set: After baking, allow the quiche to cool for at least 10 minutes before slicing. This helps it hold together and ensures you get clean slices.
  4. Customize the Fillings: You can add other vegetables, such as mushrooms, bell peppers, or zucchini, to the filling for extra flavor. Just be sure to sauté them first to remove excess moisture.
  5. Make it Dairy-Free: To make this quiche dairy-free, use dairy-free cheese and replace the milk with a plant-based option like almond or coconut milk.

Variations

Here are some ways you can customize this Spinach & Feta Quiche:

  • Add Bacon: Crumbled cooked bacon or sausage would add a smoky, savory flavor to the quiche.
  • Use Different Cheeses: If you don’t have feta, you can substitute it with goat cheese, mozzarella, or parmesan for a different flavor profile.
  • Add Herbs: Fresh herbs like basil, thyme, or oregano would be a great addition to the egg mixture.
  • Make it Vegan: Replace the eggs with a tofu mixture or chickpea flour batter and use a vegan cheese alternative for a dairy-free, egg-free version of this quiche.

Storage and Reheating

Refrigeration: Store leftover quiche in an airtight container in the refrigerator for up to 3–4 days.

Freezing: To freeze, slice the quiche and wrap the individual slices tightly in plastic wrap, then store in a freezer-safe bag or container for up to 2 months.

Reheating: To reheat, simply microwave individual slices for 30–45 seconds or bake in a preheated oven at 350°F (175°C) for about 10 minutes.

Serving Suggestions

This Spinach & Feta Quiche pairs well with:

  • A side salad: A fresh, green salad with a light vinaigrette will complement the richness of the quiche.
  • Crispy roasted vegetables: Roasted broccoli, carrots, or sweet potatoes make for a healthy, delicious side dish.
  • Fruit salad: A refreshing fruit salad is a great side dish to balance out the savory flavors of the quiche.

Final Thoughts

This Spinach & Feta Quiche with Sweet Potato Crust is a fantastic, gluten-free twist on the classic quiche. The sweet potato crust adds a unique and healthy spin, while the creamy spinach, feta, and egg filling offers rich, satisfying flavors. Whether you’re making it for brunch, dinner, or meal prep, this quiche is sure to impress!

Give it a try, and enjoy the comforting, delicious flavors in every bite!