Spinach and Feta Quiche with Sweet Potato Crust is one of those dishes that effortlessly balances comfort and health. With tender spinach, tangy feta, and a golden, naturally sweet crust made entirely from thinly sliced sweet potatoes, this recipe feels like a hug in every bite. Whether you’re craving a lighter brunch, a satisfying meatless dinner, or a flavorful dish to impress your guests, this quiche has you covered.
In today’s recipe, I’ll walk you through the full story behind this dish, kitchen-tested techniques, and delicious serving ideas. And if this is your first time here at Recipes by Sylvia, be sure to subscribe so you don’t miss any warm, inviting creations.
The Story Behind This Quiche
A Taste of Home
Growing up, quiche was a staple on our weekend table—warm, flaky, and filled with whatever seasonal veggies we had on hand. But over the years, I started leaning toward versions that were a little more nourishing. That’s exactly how this Spinach and Feta Quiche with Sweet Potato Crust came to life. One autumn afternoon, I had nothing in the fridge but a block of feta, a bag of spinach, and a few sweet potatoes from the farmers’ market—and magic happened.
From the first bite, I was hooked. The roasted sweet potatoes formed a slightly caramelized, gluten-free crust that cradled a creamy spinach and egg filling. The feta added its signature salty pop, turning every slice into a crave-worthy experience. If you’re a fan of clean, simple comfort food, this quiche might just become your new go-to.
It reminds me of another deliciously minimal favorite: this 3-Ingredient Spinach and Feta Quiche that inspired the flavor profile—but the sweet potato crust makes it unique, hearty, and satisfying enough to stand alone.
What You’ll Need ( Ingredients & Substitutions)
Ingredient Breakdown
To make this vibrant quiche, here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Cooking spray | As needed |
| Sweet potatoes | 2 medium, peeled and sliced 1/8-inch thick |
| Neutral oil (canola or avocado) | 1 teaspoon |
| Onion, sliced | ½ cup |
| Fresh baby spinach | 1 (5 oz) bag |
| 1% low-fat milk | ½ cup |
| Kosher salt | ¼ teaspoon |
| Freshly ground black pepper | ¼ teaspoon |
| Crushed red pepper flakes | ¼ teaspoon |
| Large eggs | 4 |
| Egg whites | 2 |
| Crumbled feta | 1½ oz (about ⅓ cup) |
Kitchen Tools & Tips
You’ll also want a 9-inch pie dish, a sharp knife for uniform sweet potato slices, and a large skillet for sautéing the filling. A mandolin slicer can help with perfect sweet potato rounds.
Want to experiment? Try swapping feta for goat cheese or spinach for Swiss chard. I’ve even made a dairy-free version using oat milk and plant-based cheese with surprisingly creamy results. Recipes like the Elegant Ricotta and Spinach Quiche show how easily this dish welcomes small, meaningful tweaks.
How to Make It (Cooking Instructions & Tips)
Step-by-Step Instructions
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Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
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Create the crust: Line the pie plate with sweet potato slices, overlapping slightly, including the sides. Spray with cooking spray again and bake for 20 minutes. Let cool slightly and raise the oven temperature to 375°F.
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Cook the vegetables: Heat oil in a skillet over medium heat. Add onions and sauté for 3 minutes. Stir in spinach and cook another 3 minutes until wilted. Remove from heat and let cool.
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Whisk the custard: In a medium bowl, whisk eggs, egg whites, milk, salt, black pepper, and red pepper flakes.
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Assemble the quiche: Spread the spinach mixture evenly over the sweet potato crust. Pour egg mixture over it, then top with crumbled feta.
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Bake at 375°F for 35 minutes, until the egg is set. Let rest 5 minutes before slicing into 8 wedges.
Expert Tips
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Thin sweet potato slices help the crust cook evenly and hold together.
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To avoid sogginess, don’t overfill the custard layer.
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Letting the quiche rest before cutting ensures cleaner slices.
This recipe pairs beautifully with others in the lineup, such as the Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta for a dinner spread full of greens and warmth.
Serving, Storing & Pairing Ideas
What to Serve With It
This quiche is a meal on its own, but if you’re setting a table, consider bright, crunchy sides like a Greek Cucumber Tomato Feta Salad or a vibrant Roasted Beet and Feta Salad.
If serving at brunch, pair it with fresh citrus segments or a honey-drizzled yogurt parfait. For dinner, a bowl of chilled gazpacho or a rustic whole grain loaf makes a lovely contrast.
How to Store and Reheat
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Refrigerate in an airtight container for up to 4 days.
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Freeze individual slices by wrapping tightly and storing up to 2 months.
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Reheat in a 350°F oven for 10–15 minutes, or microwave gently for 1–2 minutes.
This dish is as flexible as it is flavorful—great for meal prep, lunchboxes, or a relaxed dinner night.
FAQs
Can I make this dairy-free?
Yes! Use dairy-free cheese and plant milk like oat or almond.
Is this gluten-free?
Absolutely. Sweet potatoes naturally replace the need for any flour.
Can I prep it ahead?
You can pre-bake the crust and sauté the filling a day ahead. Assemble and bake fresh.
What if I don’t have feta?
Try goat cheese or a sharp cheddar instead—it’s still delicious.
How do I get perfect sweet potato slices?
Use a mandolin for thin, even cuts that bake beautifully.
Wrapping It All Up
Spinach and Feta Quiche with Sweet Potato Crust brings together wholesome ingredients, classic flavors, and a feel-good kitchen experience. It’s proof that you don’t need pastry dough to create something indulgent and beautiful. Recipes like this remind me of why I love cooking—simple food made with intention always shines.
If you enjoyed this, don’t miss the Spinach and Feta Stuffed Phyllo Tart or the lighter Cottage Cheese and Spinach Crustless Quiche—they’re delightful companions to this recipe.
If you give this recipe a try, I’d love to hear how it turned out. Leave a comment, rate it below, and don’t forget to share your photos on Pinterest at Recipes by Sylvia Pinterest. Happy cooking!
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Spinach & Feta Quiche with Sweet Potato Crust
- Total Time: 70
- Yield: 4 servings
- Diet: Vegetarian
Description
Spinach & Feta Quiche with Sweet Potato Crust is a healthy, gluten-free twist on a classic dish. Naturally sweet potato slices form the crust, holding a creamy filling of eggs, sautéed spinach, and tangy feta cheese. It’s nourishing, satisfying, and perfect for brunch or a light dinner.
Ingredients
• Cooking spray
• 2 medium sweet potatoes, peeled and cut into 1/8-inch slices
• 1 teaspoon neutral oil (such as canola or avocado)
• 1/2 cup sliced onion
• 1 (5 oz) bag fresh baby spinach
• 1/2 cup 1% low-fat milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 large eggs
• 2 large egg whites
• 1 1/2 oz feta cheese, crumbled (about 1/3 cup)
Instructions
1. Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
2. Layer sweet potatoes in concentric circles to form the crust, covering the bottom and sides. Spray again. Bake for 20 minutes, then remove from oven and increase temperature to 375°F.
3. Heat oil in a skillet over medium heat. Add onion and sauté for 3 minutes. Add spinach and cook another 3 minutes until wilted. Let cool slightly.
4. In a medium bowl, whisk together milk, salt, black pepper, crushed red pepper, eggs, and egg whites.
5. Spread the spinach mixture evenly in the baked sweet potato crust. Pour egg mixture on top. Sprinkle with feta.
6. Bake at 375°F for 35 minutes, until the egg mixture is set. Let stand for 5 minutes before slicing into 8 wedges.
Notes
– Use a mandolin slicer for evenly thin sweet potato slices.
– Swap feta with goat cheese or omit for dairy-free version.
– Store leftovers in the fridge for up to 4 days.
– Can be frozen in individual portions for meal prep.
– Great served warm or at room temperature with a fresh salad.
- Prep Time: 15
- Cook Time: 55
- Method: Baked
- Cuisine: American