Spinach & Goat Cheese Quiche with Sweet Potato Crust

spinach and goat cheese quiche on a plate with a fork

Spinach & Goat Cheese Quiche with Sweet Potato Crust

Spinach and goat cheese quiche made with a scrumptious sweet potato crust to keep it gluten & grain free and filled with nutrients. This easy, low carb sweet potato crust quiche is perfect for customizing with your favorite veggies and makes a wonderful, protein-packed breakfast or brunch!

Course Breakfast, Gluten Free, Grain Free, Low Carb, Vegetarian

Cuisine American

Keyword low carb spinach and goat cheese quiche, spinach and goat cheese quiche, sweet potato crust quiche

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 143cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

Cooking spray
1 large sweet potato, cut into 1/8th inch slices
1 teaspoon olive oil
1 small white onion, diced
1 large roma tomato, diced (or sub 1 diced red bell pepper)
1 (5 oz) bag of spinach
1/4 teaspoon salt
Freshly ground black pepper
6 large eggs
1/3 cup unsweetened almond milk
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup goat cheese crumbles (or sub feta)

Instructions

Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion and diced tomato; saute for a few minutes. Then add spinach and saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
In a medium bowl, whisk together eggs, almondmilk, salt and pepper.
Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be stored covered in the fridge for 5-7 days.

Notes

This sweet potato crust quiche is freezer-friendly. Check out the full post to see how to do it.

See the full post for tons of different flavor ideas, too!

Nutrition