Sweet Potato and Spinach Gluten Free Quiche is an elegant way to serve brunch with just a few ingredients. Made with fresh veggies, fluffy eggs, and gluten free crust, this quiche is a definite crowd pleaser for any occasion.
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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.
I love this sweet potato and spinach quiche because it’s gluten-free (high five!) and 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.
Ingredients
For the Almond Meal Crust
- Almond meal
- Garlic, pressed or minced
- Dried thyme
- Coarse kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Water
For the Sweet Potato and Spinach Filling
- Sweet potato
- Extra virgin olive oil
- Baby spinach
- Water
- Eggs
- Milk
- Coarse kosher salt
- Crushed red pepper flakes
- Parmesan cheese
- Fresh thyme for garnish
How to make gluten free quiche
- 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.
- 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 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.
- Allow the sweet potato to cool slightly before scooping out the flesh into a bowl. Add the water and mash with a fork.
- 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.
Top tips
How to know when the quiche is done baking
Quiche filling is done baking when it has just a tiny bit of jiggle in the center and is golden brown on top. If you’re worried about the jiggle, don’t be. It will continue to cook a bit even after it’s removed from the oven, as it cools.
When to eat this recipe
I think this would make a lovely Christmas or Easter 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 on Mother’s Day, or at a warm spring brunch with a few mimosas.
How to store leftover gluten free quiche
Store leftover quiche in an airtight container in the fridge for up to 4 days. This quiche can also be frozen, either as a whole or as individual slices, for up to 3 months.
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 roasted diced sweet potatoes in place of the puree
FAQ
If you don’t parbake the crust, it will probably be soggy after the filling is cooked in it. The filling will likely be overcooked by the time the pie crust browns fully.
Yes, if you use raw spinach in your quiche, it will release its moisture during baking, leading to a watery filling.
More vegetarian breakfast recipes
- Vegetable Frittata
- Apple Cinnamon Overnight Oats
- Low Carb Breakfast Casserole
- Five Minute Breakfast Burrito
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Huevos Rancheros
- Leftover Mashed Potato Cheesy Vegetarian Hash
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Sweet Potato and Spinach Gluten Free Quiche
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
- 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
Neta Livne says
This looks delicious!!
Love your photos <3
Lindsay Moe says
Thanks so much Neta!
Jennifer Farley says
I just went gluten-free, I am desperately going to need this!!!
Lindsay Moe says
Oh yay! Bummer about the gluten though!