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 Gluten Free Quiche

A gluten-free quiche that’s full of sweet potato, spinach, and cheese.
Course Breakfast
Cuisine American
Keyword quiche, spinach, sweet potato
Prep Time 30 minutes
Cook Time 1 hour 33 minutes
Total Time 2 hours 3 minutes
Servings 8
Calories 342kcal
Author Lindsay Moe


Almond Meal Crust

  • 2 cups packed almond meal
  • 3 cloves garlic pressed or minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 1/3 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
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup freshly grated parmesan cheese divided
  • Fresh thyme for garnish optional


  • 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, 1/2 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.



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


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