🥧 Spinach & Feta Crustless Quiche (with Sweet Potato Crust)
📝 Description
A healthy, gluten-free twist on classic quiche, this version uses thinly sliced sweet potato as the “crust.” It’s packed with spinach, creamy feta, and protein-rich eggs—perfect for breakfast, brunch, or meal prep.
🥣 Ingredients
Crust:
- 1 medium sweet potato (thinly sliced)
Filling:
- 6 eggs
- 1 cup fresh spinach (chopped)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup milk (optional, for fluffier texture)
- Salt & pepper (to taste)
- 1/2 tsp garlic powder (optional)
👩🍳 Instructions
- Preheat oven
Set to 375°F (190°C). - Prepare the crust
- Lightly grease a pie dish or baking pan
- Layer thin sweet potato slices along the bottom and sides
- Pre-bake crust (optional but recommended)
Bake for 10 minutes to soften the potatoes. - Make filling
- Whisk eggs and milk
- Stir in spinach, feta, and seasonings
- Assemble
Pour mixture over the sweet potato crust. - Bake
Bake for 30–35 minutes, or until eggs are set. - Cool & serve
Let sit 5–10 minutes before slicing.
❓ Q&A
Q: Can I skip the sweet potato crust?
A: Yes! You can make it fully crustless—just pour the mixture into a greased dish.
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water first.
Q: What other cheeses work?
A: Goat cheese, cheddar, or mozzarella are great substitutes.
Q: How do I store it?
A: Keep in the fridge for up to 4 days or freeze slices for longer storage.
Q: Can I add protein?
A: Absolutely—try cooked bacon, sausage, or diced chicken.