Mediterranean Spinach & Feta Quiche with Sweet Potato Crust
This Mediterranean-inspired quiche swaps the traditional pastry crust for thin layers of sweet potato, making it both wholesome and gluten-free. The natural sweetness of the crust pairs perfectly with a savory filling of spinach, feta, and herbs. It’s light but satisfying, ideal for brunch, lunch, or even dinner when paired with a fresh salad.
Total Time: 55–65 minutes
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Serves: 4–6
Ingredients
For the Sweet Potato Crust
Sweet Potatoes: 2 medium or 1 large, peeled and thinly sliced into rounds or grated
Oil: Olive oil (or neutral oil like avocado/canola), for coating pan and sweet potatoes
Seasoning: Salt and pepper, to taste
For the Filling
Olive Oil: For sautéing
Onion: 1 small, sliced or diced
Garlic: 2 cloves, minced
Fresh Spinach: About 5 oz (one bag) or 2 cups chopped
Eggs: 4–6 large eggs
Milk or Half-and-Half: ½–¾ cup (can substitute dairy-free milk)
Feta Cheese: ½ cup (about 1.5–3 oz), crumbled
Seasoning: Salt, black pepper, and optional crushed red pepper or dried oregano
Optional Additions
Sun-dried tomatoes
Kalamata olives
Artichoke hearts
Instructions
Preheat Oven: Set oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
Prepare the Crust:
Thinly slice sweet potatoes into rounds or grate them.
Lightly toss with a drizzle of olive oil, salt, and pepper.
Arrange slices in an overlapping pattern along the bottom and up the sides of the pie dish.
Bake for 15 minutes, until just tender. Remove and set aside.
Make the Filling:
Heat olive oil in a skillet over medium heat.
Sauté onion until softened, about 3–4 minutes.
Add garlic and cook 1 minute more.
Stir in spinach and cook until just wilted. Remove from heat.
Prepare Egg Mixture:
In a medium bowl, whisk together eggs, milk (or half-and-half), salt, pepper, and any optional spices.
Assemble Quiche:
Spread the spinach-onion mixture evenly over the sweet potato crust.
Sprinkle feta cheese on top.
Pour egg mixture evenly over the filling. Add optional toppings like olives or sun-dried tomatoes.
Bake: Return to oven and bake for 25–30 minutes, or until eggs are set in the center and the top is lightly golden.
Cool & Serve: Let rest for 5–10 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
Crust Prep: Use a mandoline slicer to get thin, even sweet potato slices for the crust. This helps them cook more evenly and layer neatly.
Crispier Crust: Pre-bake the sweet potato slices a few minutes longer if you prefer a firmer, slightly crispy base.
Cheese Options: Swap feta for goat cheese, ricotta, or even mozzarella for a different flavor profile.
More Veggies: Add roasted red peppers, zucchini, mushrooms, or cherry tomatoes for extra Mediterranean flair.
Protein Boost: Stir in diced cooked chicken, turkey, or even chickpeas for a heartier version.
Dairy-Free: Use almond, soy, or oat milk with a dairy-free cheese substitute.
Make Ahead: Bake the crust and prep the filling a day ahead, then assemble and bake when ready to serve.
Mini Quiches: Make individual portions in a muffin tin using smaller sweet potato rounds—perfect for brunch buffets or meal prep.
Q&A
Q: Do I have to peel the sweet potatoes for the crust?
A: No, peeling is optional. The skin adds extra fiber and nutrients, but peeling gives a smoother texture.
Q: Can I make this quiche ahead of time?
A: Yes, you can bake it up to a day in advance. Store it in the fridge, then reheat at 325°F (165°C) for about 15 minutes before serving.
Q: Can I freeze leftovers?
A: Absolutely. Let the quiche cool, slice it, wrap tightly, and freeze for up to 2 months. Reheat from frozen or thaw overnight.
Q: What’s the best way to make the crust hold together?
A: Slice sweet potatoes thin and overlap them slightly. Pre-baking is key—it helps firm up the base before adding the filling.
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before adding to the filling, or the quiche may turn watery.
Nutrition
(per serving, 6 servings)
Approximate values:
Calories: 190–220
Protein: 8–10 g
Carbohydrates: 14–16 g
Fiber: 2–3 g
Sugars: 3–4 g
Fat: 11–13 g
Saturated Fat: 4–5 g
Sodium: 280–350 mg
Conclusion
Mediterranean Spinach & Feta Quiche with Sweet Potato Crust is a lighter take on classic quiche that doesn’t compromise on flavor. The naturally sweet crust complements the savory spinach, feta, and herbs beautifully, while the optional add-ins let you customize it to your taste. It works just as well for a weekend brunch as it does for meal prep. Serve it with a simple side salad, and you’ve got a wholesome, Mediterranean-inspired meal that feels special yet easy to pull together.