This Sweet Potato Crusted Spinach Quiche is a fresh new take on your classic quiche recipe. The sweetness of the sweet potato crust, rather than your traditional buttery crust, compliments the savory spinach and eggs perfectly. The goat cheese adds just the right amount of creaminess that makes this dish one of my new favorites.
QUICHE: NOT JUST FOR BREAKFAST
The great thing about quiche is that it’s a super versatile dish that can be served for breakfast, dinner or brunch. I’m always on the lookout for good brunch recipes because our friends are definitely brunch people. Lately we’ve been rotating monthly brunches at each of our homes, so this is the first of several new and exciting breakfasty/brunchy recipes that I plan to share with you.
BRUNCH TASTE TESTING
Of course having our friends gathered for brunch is the perfect opportunity for initial taste testing. It feels good to share something you’re so excited about with those people you care about most. And it is good to have the opinions of people you trust. So far our friends’ reviews have been pretty flattering–and I’m almost sure it’s not just because we’d had a few rounds of Bloody Marys already.
TIPS ON CHOOSING SWEET POTATOES
I should mention that the first time I made this Sweet Potato Crusted Quiche, I wasn’t very confident about making the non-traditional crust. So I think it might be helpful for me to share a few simple tips. Turns out the best sweet potatoes for this crust are the longer, skinnier ones. I used the smaller ends to place around the edge and the large slices to cover the bottom of the dish. They should overlap a decent amount, so that the crust is substantial. Trust me, you’ll love the flavor the sweet potatoes add and you really can’t add too many–especially since you’ll be checking the potatoes to make sure they are soft before removing from the oven. And the overlapping sweet potatoes give your crust a gorgeous scalloped look that the chef will appreciate, even if nobody else gets to see it.
NOT YOUR MAMAN’S QUICHE
The quiche itself is a great choice if you are looking for a quiche with a lot more going on than just egg. First of all, it’s packed with spinach and shallots to give the dish a real earthy flavor. (It also doesn’t hurt that spinach is great for you.) Then the richness of the goat, mozzarella, and Parmesan cheeses adds a whole new level of goodness that you will totally enjoy. You could definitely play around with other cheeses, especially the cheese you use for topping if you have other good options at home.
I served this quiche with a green lettuce citrus salad with quinoa. Seriously good pairing if you are looking for a healthier side to compliment this dish. Let us know what you think about the recipe and if you have any other great pairing suggestions. Sweet Potato Crusted Quiche–enjoy!!
- 2 medium sweet potatoes
- olive oil, spray
- 1 tablespoon butter
- 1 small shallot, diced
- 1 clove garlic, diced
- 1 bunch spinach
- 4 eggs
- 1 cup mozzarella cheese, grated
- ¼ cup goat cheese, crumbled
- ¼ cup parmesan cheese, grated (to sprinkle on top)
- salt and pepper, to taste
- Preheat oven to 400 degrees F and prepare a pie dish with olive oil spray or butter.
- Peel sweet potatoes and slice thinly. Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake for about 15 minutes or until the potatoes are slightly soft. Remove from the oven and reduce temperature to 375 degrees.
- Heat a large saute pan over medium heat. Add the tablespoon of butter. Once melted, add the shallot and cook until transparent, about 5 minutes. Add the garlic and spinach, tossing until spinach is wilted and tender, about 4 minutes. Drain off the water released from the spinach.
- Whisk eggs in a medium bowl. Then stir in the mozzarella and goat cheeses.
- Combine the spinach mixture with the egg and cheese mixture. Add salt and pepper to taste. Pour the combined mixtures into the crust. Sprinkle with parmesan cheese on top.
- In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
- Serve warm and enjoy!
What a creative crust and beautiful quiche! I’d really appreciate your help with one question = what is the approximate weight of “1 bunch spinach”? Thanks!
Thanks, Valerie! One bunch is about the same as a 6-8 oz bag of spinach! When in doubt, just eyeball it and make sure the ratio of spinach to egg looks good to you. It’s not super important that it’s exact. Does that help?
Yes! I actually just made this tonight and it was delicious – I used 250g spinach, which was perfect 🙂
So glad yours turned out well! Thanks for letting us know!
Followed this recipe exactly and it turned out so beautifully! I even made it the night before, and sprinkled the parmesan cheese before reheating. Still amazing! Great recipe.
So very glad yours turned out well. And it’s so good to know that it works well to reheat the next day! Thanks for the great tip!
Hi Kalli – The recipe sounds great. I was wondering if you could use additional eggs and make a larger one
Maybe 6 eggs and adjust cheese and spinach. My husband was interested in me adding sausage as well
Thanks!
I think your suggestions would definitely work well! Sausage and sweet potatoes sound like a great pair. Please let me know how it works out to increase the size and what you think of the sausage addition, yum!!
Tried this today. The crust is excellent – I will be using this crust to make pies also. Great way to cut out the flour and sugar! I used peppers/onions, turkey sausage and goat cheese. Will try with the spinach next time, but I think any vegetable/meat combo that you like would work in this quiche! GReat for Easter Brunch!
Ok mine has not worked at all- this is the precooked base, the sweet potato shrivelled up and now doesn’t even cover all of the surface
Sorry to hear that your first attempt was frustrating, but I encourage you to try again! Try overlapping your sweet potato rounds more so that when they shrink there is still plenty of crust coverage. Also don’t over cook the crust, just needs to be fork-tender and then let it cook the rest of the way with the egg mixture. Hope these tips are helpful!
Can you replace the goat cheese with another type of cheese? I’d love to make this but I cannot bear the taste of goat cheese 🙁 Thanks!
Loved this! Made exactly to recipe, and it came out perfect. Sadly, hubby (who is not at all picky) can’t stand goat cheese so I got it all to myself. Suggestion for an alternative next time I make it? Thanks for the great recipe!
A friend made this weekend and it was sooo good that I had to have the recipe. She made two, one with purple and the other one with orange sweet potatoes. The purple one had a more cooked “crust” and was amazing. Great recipe! Thank you!
What do suggest if making a few days ahead and would like to freeze?
Hi Kendra! Like other commenters have mentioned, you can make this dish ahead of time and reheat it after a day or so with fresh parmesan cheese added. I haven’t ever attempted to freeze and reheat it. If you try it please let us know how it works out!
Has anyone tried freezing this? I’d like to make this ahead of time but won’t need it for 3 days.
I haven’t had a reason to freeze this quiche so I can’t say, but maybe other readers have! Please let us know if so!
I would like to double this recipe to feed a large crowd, How will this work?
In the past, I’ve just made multiple individual quiches; however, I understand that you might want to be more efficient! In this case you could use a larger pan, such as a 9×13 dish, to double the recipe. As with the original version, be sure to overlap the sweet potato slices as they will shrink while baking! You could also consider just placing the sweet potatoes on the bottom and not worry about potatoes around the edges if that is easier with the rectangular dish. Best of luck!