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A slice of spinach and goat cheese quiche on a wooden table, accompanied by a fresh salad, showcasing the dish's colorful ingredients and healthy presentation.
Alyssa

Spinach & Goat Cheese Quiche with Sweet Potato Crust

Delicious spinach and goat cheese quiche with a gluten-free sweet potato crust, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 143
Ingredients Method Notes

Ingredients
  

  • Cooking spray
  • 1 large sweet potato, cut into 1/8 inch slices
  • 1 teaspoon olive oil
  • 1 small white onion, diced
  • 1 large roma tomato, diced
  • 1 bag spinach (5 oz)
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 6 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup goat cheese crumbles

Method
 

  1. Preheat oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base, cutting some to fit. Bake for 20 minutes and cool for 5 minutes.
  2. In a medium skillet over medium-high heat, add olive oil, onion, and diced tomato; sauté for a few minutes. Add spinach and sauté until wilted. Set aside to cool.
  3. In a medium bowl, whisk together eggs, almond milk, salt, and pepper.
  4. Combine the spinach mixture over the baked sweet potato crust, pour egg mixture over the top, and sprinkle goat cheese on top with extra salt and pepper.
  5. Bake for 30-45 minutes until the egg sets. Cool for a few minutes before slicing into 6 pieces.

Notes

Store covered in the fridge for 5-7 days.