This easy and absolutely delicious quiche is one of those eternal recipes you’ll come back to month after month because it’s so delicious, simple, and nutritious.
The best part, and obviously the most fun, is that it’s technically a crustless quiche (it uses sweet potatoes as the crust!).
I made this crustless goat cheese quiche I’ve had it for breakfast and holiday brunch countless times over the years (Easter, I’m looking at you!), but almost always for lunch with thick avocado toast and chorula, or sometimes almond butter toast and bananas. I want to have an old fashioned sweet and savory combo with a side of . .
healthy quiche ingredients
This spinach and goat cheese quiche is a favorite for both breakfast and lunch here in AK. Despite using simple ingredients, it’s seriously fantastic and flavaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Don’t worry if you don’t have the vegetables you need for your recipe. You can easily change it based on what you have in the fridge, like using up leftovers. Here’s what you need:
- sweet potato: To make a delicious gluten-free crust.
- egg: Quiche of course!
- Almond milk: You can use any milk you like, but it will make the quiche fluffy.
- vegetable: I used onions, tomatoes, and spinach in this recipe, but feel free to mix them up if you like.
- Goat milk cheese: Or whatever cheese you like! I love goat cheese and feta cheese, but you can also make this gluten-free quiche dairy-free.
- Salt and pepper: to bring out all the flavors.
Since you likely already have these ingredients in your fridge, this sweet potato crust quiche makes the perfect breakfast or lunch to throw together.
How do you make sweet potato skins?
It’s time to talk about these beautiful sweet potato skins. Cooking a few years ago he got the idea from Wright and there was no turning back. It’s that easy! To make it:
- Cut large sweet potatoes into 1/8-inch slices and allow to cook well.
- Preheat oven to 375 degrees Fahrenheit. Coat a 9-inch pie tin with nonstick cooking spray.
- Add sweet potato slices all over the base (as pictured below). Cut in half if needed to fit sides.
- Spray sweet potatoes with additional nonstick spray. Bake for 20 minutes. Once baked, remove from oven and let cool for 5 minutes. Keeps heat in the oven. Then the sweet potato skins are ready for the filling!
The traditional crust found in most quiche recipes is filled with butter and flour, making this sweet potato crust the perfect low-carb, gluten, and grain-free option. This sweet potato crust quiche is Paleo-friendly, too! Just omit the goat cheese. If you don’t like sweet potatoes, use regular potatoes.
Customize this low-carb spinach and goat cheese quiche
The ingredients are filled with fresh vegetables such as onions, spinach, and tomatoes, but you can add vegetables as you like. I prefer to cook the vegetables first and then add them on top of the crust.
- mushroom: Sauté 8 oz Baby Bella Mushrooms with onions, spinach and cheese of your choice.
- meat lover: Add cooked bacon, turkey bacon, ham, or cooked sausage!
- broccoli cheddar: Add chopped broccoli and 1/2 cup cheddar cheese
- “Denver”: Add chopped ham, diced green pepper and diced onion
The options are endless to make this spinach and goat cheese quiche recipe truly yours.
How to store spinach and goat cheese quiche
This spinach and goat cheese quiche recipe will keep in the fridge for up to a week, so you can enjoy a healthy and easy breakfast or lunch all week long. Perfect for weekend brunch prep. Simply place the completely cooled quiche in an airtight container (or cover the pan completely) and store in the refrigerator.
When you’re ready to eat, simply reheat individual slices in the microwave for 30-60 seconds. You can also.
Sweet potato skin quiche that can be frozen
- to freeze the quiche: Allow the spinach and goat cheese quiche to cool completely, then transfer individual slices to the freezer bag again container Up to 3 months. You can even freeze the entire quiche at once if you have a freezer-safe bag or container large enough.
- For reheating frozen quiches: Thaw the quiche slices in the refrigerator and then reheat in the microwave, or just put them in the microwave and heat for about 1 minute. To reheat an entire frozen quiche, place it back in the oven at 350°F for 30 to 35 minutes, or until warm halfway through.
What goes well with spinach and goat cheese quiche
Girls like it spicy, so they love topping this sweet potato crust quiche with hot sauce and avocado slices. It’s also delicious:
We hope you like this easy spinach and goat cheese quiche with sweet potato crust. After you make it, leave a comment and rate to see if you like it. Thank you very much. Shit!
Spinach and goat cheese quiche with sweet potato crust
total time 1 time 15 minute
Spinach and goat cheese quiche is gluten and grain free in a sweet potato crust and packed with nutrients. This easy, low-carb sweet potato crust quiche is perfect for customizing with your favorite veggies and makes a great protein-rich breakfast or brunch!
- cooking spray
large sweet potato, cut into 1/8-inch slices
diced small white onion
diced large Roma tomatoes (or 1 diced red bell pepper)
(5 oz) bag of spinach
- freshly ground black pepper
unsweetened almond milk
- freshly ground black pepper
goat cheese crumble (or subfeta cheese)
Preheat oven to 375 degrees Fahrenheit. Coat a 9-inch pie mold with non-stick cooking spray. Add sweet potato slices all over the base (as pictured above). Cut in half if needed to fit sides. Spray sweet potatoes with additional nonstick spray. Bake for 20 minutes. Once baked, remove from oven and let cool for 5 minutes. Keeps heat in oven.
Cook the vegetables while the sweet potato skins are cooking. Add olive oil to a medium skillet and heat over medium heat. Add the onion and diced tomatoes. Sauté for a few minutes. Then add the spinach and sauté him an additional minute or until the spinach is tender. Remove from heat and let cool.
In a medium bowl, whisk together the eggs, almond milk, salt, and pepper.
Add the spinach mixture over the baked sweet potato skins and pour the egg mixture over it. Sprinkle the goat cheese crumble on top and sprinkle more salt and pepper.
Bake 30-45 minutes or until eggs are set and puffed up. Remove from heat, let cool for a few minutes, then cut into 6 equal pieces. Keep the quiche in the refrigerator for 5-7 days.
Sweet potato skin quiche that can be frozen. Check out the full post to see how.
Also check out the full article for ideas on different flavors.
Serving: 6 servings
Serving size: 1 serving
saturated fat: 2.1g
This post was first published on March 13, 2017, republished on March 17, 2020, and republished on March 29, 2023.