This Sweet Potato Crusted Spinach Quiche is a fresh new take on your classic quiche recipe. The sweetness of the sweet potato, 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.
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.
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.
I should mention that the first time I made this recipe, I wasn’t very confident about making this 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 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 potatoes give your crust a gorgeous scalloped look that the chef will appreciate, even if nobody else gets to see it.
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. 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.
- 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!