• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Sweet Potato and Spinach Gluten Free Quiche

    Lindsay Moe

    750 shares
    Sweet Potato and Spinach Quiche - An elegant yet easy dish for any time of day! Full recipe at theliveinkitchen.com @liveinkitchen #glutenfree #quiche #brunch
    Sweet Potato and Spinach Quiche - An elegant yet easy dish for any time of day! Full recipe at theliveinkitchen.com @liveinkitchen #glutenfree #quiche #brunch
    Jump to Recipe

    This Sweet Potato and Spinach Gluten Free Quiche is an elegant way to serve brunch with just a few ingredients.

    overhead photo of a sweet potato and spinach quiche with a serving spoon, a plate with two slices on it, two forks, and a small bowl of crushed red pepper flakes

    It’s fancy breakfast/brunch time!

    Or breakfast for dinner, which I’m totally into. I’m also totally into how magical it is that four eggs and one sweet potato (along with a few other ingredients) can feed 6-8 people.

    My two year old can eat four eggs for breakfast alone, so this is some serious cooking sorcery.

    overhead photo of a sweet potato and spinach quiche on a gray background

    What I love about this sweet potato and spinach quiche

    This sweet potato and spinach quiche is gluten-free (high five!) and is so super creamy because of the sweet potato. Spinach, parmesan, and a few spices add plenty of flavor while the almond crust boosts the protein even more.

    a gluten free quiche with a striped towel and thyme

    When to eat this recipe

    I think this would make a lovely Christmas morning breakfast. You could bake it entirely the day before (even using leftovers from your Christmas Eve meal!) and heat up slices in the microwave or oven after opening gifts the next morning.

    It could also be great any time of year, and I’m definitely picturing it at a warm spring brunch with a few mimosas.

    a sweet potato and spinach quiche with a slice taken out

    Tips for customizing:

    • Replace the sweet potato with other vegetables such as butternut squash, diced red potato, or zucchini, adjusting cooking times as necessary
    • Swap the spinach for other leafy greens such as kale, bok choy, or mustard greens
    • Come up with fun combinations of veggies like spinach artichoke fontina, tomato onion feta, or corn jalapeño cheddar, trying to keep the measurements roughly the same and adjusting cooking times on the veggies as necessary
    • Use your favorite store bought crust and/or puree for a quick and easy meal
    • Use diced sweet potatoes in place of the puree

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    two slices of sweet potato and spinach quite on a honeycomb patterened plate

    This post may contain affiliate links. If you click on a link and make a purchase, I make a small commission off the sale, which helps me continue providing you recipes!

    sign up for our newsletter graphic
    two slices of sweet potato and spinach quiche on a plate

    Sweet Potato and Spinach Gluten Free Quiche

    A gluten-free quiche that’s full of sweet potato, spinach, and cheese.
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Prep Time: 30 minutes
    Cook Time: 1 hour 33 minutes
    Total Time: 2 hours 3 minutes
    Servings: 8
    Calories: 342kcal
    Author: Lindsay Moe

    Ingredients

    Almond Meal Crust

    • 2 cups packed almond meal
    • 3 cloves garlic, pressed or minced
    • 1 teaspoon dried thyme
    • ½ teaspoon coarse kosher salt
    • Freshly ground black pepper
    • ⅓ cup extra virgin olive oil
    • 1 tablespoon water
    • 1 teaspoon water

    Sweet Potato and Spinach Filling

    • 1 sweet potato
    • 2 teaspoons extra virgin olive oil
    • 3 cups packed baby spinach, roughly chopped
    • 4 tablespoons water
    • 4 eggs
    • 1 cup milk
    • ½ teaspoon coarse kosher salt
    • ¼ teaspoon crushed red pepper flakes
    • ½ cup freshly grated parmesan cheese, divided
    • Fresh thyme for garnish, optional

    Instructions

    • Preheat the oven to 400ºF. Wash the sweet potato and poke it a few times with a fork. Wrap tightly in aluminum foil and place on a baking sheet in the oven for one hour, or until it gives easily when gently squeezed with a potholder.
    • Allow the sweet potato to cool slightly before scooping out the flesh into a bowl. Add the water and mash with a fork. Alternatively you could puree it in a small food processor or use an emulsion blender to puree it in the bowl.
    • While the sweet potato is cooking, prepare the crust. Grease a 9 inch pie pan with olive oil. In a medium bowl, stir together almond meal, garlic, dried thyme, salt, and black pepper to taste. Add in olive oil and 1 tablespoon plus 1 teaspoon water and stir until thoroughly combined.
    • Press the crust evenly into the bottom and sides of the prepared pan. Transfer to the oven next to the sweet potato and bake until lightly golden and firm to the touch, 15-20 minutes.
    • To prepare the filling, heat 2 teaspoons olive oil in a large pan over medium heat. Add the spinach and stir for 2 minutes, or until wilted and most of the moisture is out of the pan. Remove from the heat and allow to cool slightly. In a large bowl, whisk together eggs, milk, ½ teaspoon salt, and crushed red pepper flakes. Add most of the parmesan cheese and the cooled spinach and stir to combine.
    • Pour the egg mixture carefully into the baked crust. Add the sweet potato in about 5 dollops, using a spoon or knife to carefully settle it into the egg mixture and swirl slightly. Top with the remaining parmesan cheese.
    • Transfer the quiche to the oven and bake until the center is firm and cooked through, 30-33 minutes. Let cool 5-10 minutes before slicing into wedges and serving.

    Notes

    Nutrition information is for 8 servings.
    A few ideas for how to customize your sweet potato and spinach quiche:
    • Replace the sweet potato with other vegetables such as butternut squash, diced red potato, or zucchini, adjusting cooking times as necessary
    • Swap the spinach for other leafy greens such as kale, bok choy, or mustard greens
    • Come up with fun combinations of veggies like spinach artichoke fontina, tomato onion feta, or corn jalapeño cheddar, trying to keep the measurements roughly the same and adjusting cooking times on the veggies as necessary
    • Use your favorite store bought crust and/or puree for a quick and easy meal
     

    Nutrition

    Calories: 342kcal | Carbohydrates: 11g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 450mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3600IU | Vitamin C: 3.9mg | Calcium: 195mg | Iron: 2.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • Honey vanilla summer fruit salad in a bowl.
      Summer Fruit Salad with Honey and Vanilla
    • Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.
      Pillowy Maple Nut Breakfast Cookies
    • A close up of one double chocolate banana muffin on a cake stand.
      Double Chocolate Banana Muffins

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Neta Livne says

      December 15, 2017 at 2:36 am

      5 stars
      This looks delicious!!
      Love your photos <3

      Reply
      • Lindsay Moe says

        December 20, 2017 at 10:49 am

        Thanks so much Neta!

        Reply
    2. Jennifer Farley says

      April 29, 2018 at 7:53 am

      5 stars
      I just went gluten-free, I am desperately going to need this!!!

      Reply
      • Lindsay Moe says

        April 29, 2018 at 8:37 pm

        Oh yay! Bummer about the gluten though!

        Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    750 shares