Sweet Potato Crust Quiche an easy spinach quiche
By Carine Claudepierre
Published on 10/19/2015 - Last updated on 05/16/2023
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Are you looking for a delicious easy sweet potato recipe? This sweet potato crust quiche is the one to try.
Like a crustless spinach quiche with a thin sweet potato crust, an easy spinach quiche made lighter with no carb-loaded crust! 100% gluten-free, paleo, whole30 approved.
What Is A Sweet Potato Crust Quiche?
A sweet potato crust quiche is a healthier and faster version of your favorite quiche.
It is made with a thin slice of peeled orange sweet potatoes meaning you don’t have to prepare a pastry crust.
A sweet potato crust contains fewer carbs, less fat, and healthy nutrient from sweet potatoes.
Plus, it is an easy spinach quiche recipe made in less than 20 minutes for a quick healthy dinner.
Why You’ll Love This Recipe
We all love a healthy spinach quiche with fresh spinach right?
If you crave a delicious spinach quiche tonight but don’t feel like baking the crust this sweet potato crust quiche is a life-saver.
How To Make Sweet Potato Spinach Quiche
Obviously, this sweet potato crust must be eaten on your plate as it doesn’t have a crust
While it is easy to slice and serve in a place, it does not hold well in your hands. It is more similar to a crustless spinach quiche in which you would have had some sweet potatoes.
It makes a very easy healthy dinner that everyone loves.
Ingredients
All you need to make this simple sweet potato crust quiche or easy spinach quiche crustless are:
- Orange sweet potatoes – peeled, thinly sliced.
- Spinach – fresh or frozen.
- Eggs
- Dairy-free milk or regular milk as you like.
- Cheese – is optional if you are on a paleo diet you can omit the cheese on top.
How Many Carbs Are In Sweet Potato Spinach Quiche?
Did you know that 100 grams of orange sweet potatoes contain only 17 grams of net carbs?
While it may seem a lot for someone on a keto diet, it is a low-carb vegetable for anyone looking to decrease their carbs.
It should be reminded that a regular pastry crust made of white wheat flour contains around 40 grams of net carbs.
So this sweet potato crust quiche is a good start to halving your carbs by 50% in an easy spinach quiche recipe.
Of course, it is recommended to use a round ceramic tart dish to make this quiche recipe. It is easier to slice and serve.
Storing Sweet Potato Spinach Quiche
This sweet potato crust quiche is an easy sweet potato recipe to make ahead and reheats the next day.
You can store your recipe in an airtight container in the fridge for 3 days.
The first option, reheat in the microwave for 2 minutes. Otherwise, bring it back to the oven at 350°F (180 °C) for 8-10 minutes.
Finally, you can freeze your quiche in single portions or whole and defrost in the fridge the day before serving and reheat in the oven.
More Easy Meal Recipes
If you love easy low-carb meal recipes, check out the recipes below:
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Sweet Potato Crust Quiche
Ingredients
- 2 Sweet Potatoes medium size orange, peeled, finely sliced
- 1 tablespoon Extra Virgin Olive Oil
- 2 Garlic Clove finely chopped
- 1 Onion finely chopped
- 14 oz Frozen Spinach
- ¼ teaspoon Ground Pepper optional
- ½ teaspoon Salt
QUICHE EGG BATTER
- 4 Eggs
- ¾ cup Unsweetened Coconut Milk or milk of your choice
- ¼ teaspoon Ground Nutmeg
- ¼ cup Grated Cheese edam, cheddar, feta
Instructions
- Preheat oven to 350°F (180°C).
- Grease a 9-inch (24 cm) round ceramic quiche dish with butter or coconut oil. Set aside.
- In a frying pan, under medium heat warm the olive oil.
- Add garlic and onion. Fry until fragrant and golden brown. Stir often to prevent the spices from burning.
- Add the frozen spinach cover and reduce to low heat. Cook until the spinach is cooked through, soft and tender – about 15 minutes. Adjust with salt and pepper to taste.
- Meanwhile, peel the sweet potatoes then use a mandoline Vegetable Slicer to finely slice the sweet potatoes.
- Arrange the slices on the pan making sure that you cover all the bottom leaving no empty space. For the border, cut in half the sweet potatoes slices to create a 'flat' bottom it will hold better and create a beautiful crust border.
- Prebake the sweet potato crust at 180°C for 15 minutes. This is optional, you can also add the spinach and egg filling directly and bake your quiche – make sure you cover the dish with a piece of foil to ensure the quiche is cooking at the same speed. I prefer to prebake the crust to avoid using a foil – up to you.
- Spread the cooked spinach all over the pre-baked sweet potatoes crust. Set aside.
- In a medium mixing bowl beat the eggs, almond milk, and nutmeg. Adjust with salt and pepper if desired.
- Pour the egg mixture onto the quiche.
- Add a handful of grated cheese on the top of the quiche, if desired. If paleo, sprinkle almond meal on top instead of cheese, it gives a delicious crisp on top.
- Bake for 25-30 minutes or until the sweet potatoes are soft and the cheese is grilled.
- Serve immediately.
Notes
Want My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Awsome! I made it with carrots ? instead of sweet potatoes.
What a clever adaptation ! Love it 🙂
Made this tonight. SO good! And it held together very well. The entire family ate it. I used coconut milk (carton).
So yummy! Today i ended up mixing spinach and raimbow chard and bacon as my filling. And used regular potatoes because its all we had on hand :/ but still just as delicious as the original recipe!
Love your recipe option! Looks so good as well. Thanks for following the blog nd testing the recipe I post here. Talk to you soon! XOXO Carine.
Wondering if I can use kale. I have a huge bag of chopped kale and would like to use it. What do you think?
How about using fresh kale instead of frozen spinach? Will I need to make any adjustments? Thanks
Hi, Sure you can, if you finely chop your trim kale leaves it won’t be a problem. Use same amount as spinach. Enjoy the recipe. xoxo Carine.
Ha ha, I thought you were responding to me. It was from previous question regarding substituting kale. So, should I pre cook the kale and squeeze before making the quiche?
Hi, Yes I would pre cook the trimmed kale leaves and squeeze out any water from the vegetables before using it into the quiche. I would also chop finely the cooked kale to make texture tastier. Enjoy the quiche! XOXO Carine.
Wow, thank you for your quick reply I love your style and dedication to clean eating. Going to make this with a roasted beet salad.
This quiche is amazing !! what a great idea substituting crust with sweet potato. It was a huge hit in my household.
I am so glad your family enjoy this quiche ! I love simple recipes and this one is one of my favorite healthy dinner too. Always a hit with kids too! Thanks for reading the blog and trying my recipes. xoxo Carine.
. I am really interested in your Vegan Recipes. I am trying to get my mother to eat more vegetables.
So glad you find the blog ! Enjoy the vegan recipes for you and your mum. xoxo Carine.
hi for the sweet potato crusted spinach quiche what is the difference in taste appearance and texture as far as eggs and cheese for vegan and nonvegan?? is there any beside the obvious difference of being different things??
Hello! I would love to help you out but I am not sure I understand well your question. This recipe is not vegan as it use eggs and cheese. Feel free to replace the filling with a vegan filling using my chickpea flour frittata recipe . Enjoy the blog recipes. XOXO Carine.
This is the first time I have run into your Recipes. I enjoyed reading about them all. How do I go about requesting a copy for me and my son..
Hi, I am so glad you love the recipes on the blog ! don’t have a cookbook to sale online. All my recipes are accessible for free on this blog. Enjoy them ! Carine.
Hi Carine,
thanks for the lovely recipe! Do you think this would work with “normal” potatoes as well as I have some picky eater around here who’s not too fond of sweet potatoes (and: I know! how can you not love them?
Hi Julia, I am pretty sure it will work. I am so glad you found the blog and love the recipe idea! Let me know how the potatoes goes ! I always love to try new things 🙂 See you soon on the blog Julia, Carine.
Can this be made with frozen spinach as well?
I made it with frozen spinach, but thawed in microwave and drained thoroughly. Loved it!
That is wonderful! Thanks for sharing your option. Enjoy the recipes on the blog my friend. XOXO Carine.
Hi Elena, Sure you can! I used frozen spinach in this recipe. If you read the instructions further you will see that I cooked the frozen spinach into a frying pan with garlic and onion before garnishing the quiche. Enjoy! It is super yummy & healthy. Carine.
I made this for my family for dinner tonight and it was so good! The texture of the sweet potato, spinach, and egg was great. Definitely will be making again as a healthier alternative to a quiche with a traditional crust!
Hi Danielle, I makes me so happy to read your comments. I am so glad you enjoy this quiche recipe and I hope you will make it again soon. I made with quiche many times and I also love to use different filling ingredient. I recently tried to subsititute the spinach by grated zucchini and bacon with parmesan on top. It was delicious.
Wow! This looks so good! I’m vegan, so will sub out the egg mix with a tofu ricotta cheese and top with Daiya cheese shreds. Thank you Carine for the idea of the sweet potato crust!
Ooooh, can you pls share the tofu ricotta cheese mixture that you would sub in? Sounds amazing!
Hello! My husband is vegan and for him I am using a chickpea flour mixture. See my chickpea frittata recipe for more info. And of course, vegan cheese on top! Enjoy the recipe. XOXO Carine.
Hi, I am so happy to read your comment because I am always on the look for vegan options. I am not eating fully plant based but I love having at least a vegan meal per day. Your tofu ricotta cheese sounds amazing! Thank you for sharing here! Merry Christmas. Carine.
Hello! I love your vegan option sooo much! I will definitely try this next time. I hope you enjoy this simple quiche crust as much as we do 🙂 Merry christmas! Carine.
Thanks ! enjoy the quiche, it is so easy and delicious ! XOXO Carine.
Looks good!
Hi there Carine, As always I played around with this recipe. (Everything I cook.) I JUST last night used all my fresh spinach up BUT I always have fresh broccoli so I par steamed the cut up broccoli and left in a sieve to get as much fluid out. Not only did I not have any sweet taters but don’t care for them anyway. I also wondered about using regular taters too (LOVE THEM!!) but will wait to see how “Julia” makes out with them. I’m worried they might come out chewy enough; like baked to a crisp. SO, I sauteed onions, fresh garlic and mushrooms and will dump that and the broccoli in a regular crust. 360 for about 30″ huh?? Wish me luck and thanks so much Carine!!
Hello lovely !I am sure it turns out great ! The best recipe are always the one we twist a bit. I am like you I can’t follow a recipe at 100%. I always like to change something 🙂 Thanks for your lovely comment and for testing my recipes. You are the BEST. XOXO Carine.