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Spinach & Feta Quiche with Sweet Potato Crust

One of my new clients is killing it. Running 5Ks and breaking her personal records, getting ready for her first duathlon, fueling her body with real, whole foods and even sending ME new recipes! This is one she told me I just had to try.

A sweet potato crust? I was skeptical. Wasn’t it going to turn out mushy?

Nope! It turned out perfect thanks to the twice baked potatoes. It was so good I made it twice in one week. Plus, this recipe is super customizable. Next time I’m going to try it with purple sweet potatoes for the crust and baby kale instead of spinach.

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Bonus: it’s inadvertently gluten-free.

Spinach & Feta Quiche with Sweet Potato Crust

Spinach & Feta Quiche with Sweet Potato Crust


  • One large sweet potato
  • Extra virgin olive oil spray
  • 1 bag baby spinach
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 5 large eggs
  • 1.5 ounces feta cheese, crumbled


  1. Preheat oven to 350 degrees and spray a pie pan with extra virgin olive oil. Slice the potato thin or use a mandoline and layer the slices in the bottom of the pan and along the sides. Cut the slices in half to line the sides if needed. Spray the slices with olive oil, then bake for 20 minutes. Increase oven temperature to 375 degrees.
  2. Meanwhile, saute the spinach until wilted and set aside. In a separate bowl, whisk together eggs, milk and spices.
  3. Once the crust has baked, arrange the spinach over crust and pour egg mixture over spinach. Top with feta and bake at 375 for 35 minutes.

3 responses to “Spinach & Feta Quiche with Sweet Potato Crust”

  1. Pam Smith says:

    I gave this a go but found it took a long time to set in the middle so covered with a lid for 5 or 10 minutes, turned out perfect. I did add some chopped garlic and sauteed onion. Delicious. I served it with large Portablo mushroom filled with diced bacon, onion and garlic in a white mushroom sauce. All very nice indeed.

  2. Fatema Zahra says:

    love this recipe. the first time I made it the slices cooked well and stayed as the crust bt now the slices of potato seem to curl up as I put them in the oven for the 1st 20 mins. could it be because I’m now using a mandoline so the slices are 2 thin

  3. […] dive straight in with a healthier take on a classic quiche. In this Spinach and Feta Quiche with a Sweet Potato Crust recipe, the usual pastry crust is replaced by thin layers of sweet […]

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