Spinach & Feta Quiche with Sweet Potato Crust
Yield: 6 servings
Prep: 25 minutes
Bake: 45–55 minutes
Total: about 1 hour 20 minutes
Pan: 9-inch (23 cm) pie/quiche dish
Ingredients
Sweet potato crust
2 medium sweet potatoes, about 500–600 g total
½ cup sliced onion
1 teaspoon neutral oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme, optional
Spinach & feta filling
5 large eggs
½ cup (120 ml) milk
½ cup (120 ml) heavy cream
or use 1 cup whole milk for a lighter version
5 oz (140 g) fresh spinach
4 oz (115 g) feta cheese, crumbled
¼ cup grated Parmesan, optional
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon nutmeg, optional
Optional additions
¼ cup chopped sun-dried tomatoes
¼ cup mushrooms
2 tbsp chopped fresh parsley
A pinch of red-pepper flakes
2–3 tbsp shredded mozzarella for extra browning
Part 1 — Make the Sweet Potato Crust
1. Prepare the sweet potatoes
Preheat the oven to:
400°F (200°C).
Peel the sweet potatoes.
Using a mandoline or sharp knife, slice them into very thin rounds, approximately ⅛ inch (3 mm) thick.
Thin slices are important because thick slices may remain hard in the finished crust.
2. Prepare the onion
Thinly slice ½ cup onion.
Heat 1 teaspoon neutral oil in a skillet over medium heat.
Add the onion and cook for approximately 4–5 minutes, until softened.
Remove from the heat.
3. Season the sweet potatoes
Place the sweet-potato slices in a bowl.
Add:
Salt
Black pepper
Garlic powder
Thyme
Toss gently.
4. Build the crust
Lightly grease a 9-inch pie/quiche dish.
Arrange sweet-potato slices around the bottom, overlapping them slightly.
Continue arranging slices around the sides to create a crust.
Try to avoid large gaps.
Press the slices gently against the dish.
5. Add onion
Scatter the cooked onion over the bottom of the sweet-potato crust.
6. Pre-bake the crust
Place the crust in the oven.
Bake at 400°F (200°C) for 15–20 minutes.
The sweet potatoes should begin to soften.
If the edges are browning too quickly, loosely cover them with foil.
Don’t skip this step. Pre-baking helps prevent a soggy crust after the egg mixture is added.
Part 2 — Prepare the Spinach
7. Cook the spinach
Place a large skillet over medium heat.
Add the fresh spinach.
Cook for 2–4 minutes, stirring occasionally, until wilted.
Add minced garlic during the final 30 seconds.
8. Remove excess moisture
This is one of the most important steps.
Transfer the spinach to a strainer and press out excess liquid.
You can also squeeze it gently using clean paper towels.
The spinach should be fairly dry.
Too much moisture can make the quiche watery.
🥚 Part 3 — Make the Egg Filling
9. Whisk the eggs
In a large bowl, whisk together:
5 eggs
½ cup milk
½ cup cream
Whisk until smooth.
10. Season
Add:
¼ tsp salt
¼ tsp black pepper
Oregano
Nutmeg, if using
Whisk again.
11. Add spinach and cheese
Stir in the cooked spinach.
Add approximately ¾ of the feta.
Reserve the remaining feta for the top.
Add Parmesan if using.
Part 4 — Assemble
Remove the sweet-potato crust from the oven.
Reduce oven temperature to:
350°F (175°C).
Pour the spinach-and-egg mixture into the partially baked crust.
Don’t overfill the dish—the filling will puff slightly during baking.
Scatter the remaining feta over the top.
Add a little Parmesan or mozzarella if desired.
Part 5 — Bake the Quiche
Place the quiche on a baking sheet.
Bake at:
350°F (175°C) for approximately 30–40 minutes.
The center should be set but have a very slight jiggle when you gently move the dish.
The top should be lightly golden.
Don’t overbake
If you bake it until the center is completely firm and dry, the eggs can become rubbery.
If the crust edges become too dark before the filling is finished, cover the edges loosely with aluminum foil.
Part 6 — Rest
Remove the quiche from the oven.
Let it rest for 10–15 minutes before cutting.
This allows the egg filling to finish setting and makes much cleaner slices.
Garnish with fresh parsley or cracked black pepper.
Serving
Cut into 6 wedges.
It’s excellent served warm or at room temperature.
Good sides
Green salad
Tomato-cucumber salad
Roasted asparagus
Fresh fruit
Avocado
Roasted vegetables
For breakfast/brunch, serve with fresh berries and coffee.
Approximate Nutrition
For 1 of 6 servings, using whole milk + heavy cream, 115 g feta and the sweet-potato crust:
Nutrient Approx.
Calories 330–370 kcal
Protein 15–17 g
Total fat 20–23 g
Saturated fat 9–11 g
Carbohydrates 24–28 g
Fiber 4–5 g
Net carbs 20–24 g
Sugar 6–8 g
Sodium 550–700 mg
Calcium 250–320 mg
These are estimates, because the nutrition changes substantially with the size of the sweet potatoes, type of milk/cream and amount/brand of feta.
Nut & Allergy Information
If by “nut info” you mean nutrition information, see the table above.
If you mean peanut/tree-nut allergy information:
Naturally contains:
Dairy: feta, milk, cream and Parmesan
Eggs: eggs
Normally does NOT contain:
Peanuts
Almonds
Cashews
Walnuts
Pecans
Other tree nuts
However, packaged feta, Parmesan, cream and other ingredients can have cross-contact warnings, so check labels when cooking for someone with a severe allergy.
Gluten
The basic recipe is naturally gluten-free, provided all packaged ingredients are certified/verified gluten-free if necessary.
Vegetarian
Yes. This is vegetarian.
Vegan
No, because it contains eggs and dairy.
Easy Substitutions
No feta?
Use:
Goat cheese
Ricotta
Cottage cheese
Crumbled queso fresco
Feta gives the characteristic salty flavor shown in the photo, so it’s my first choice.
No fresh spinach?
Use frozen spinach.
Use about 8–10 oz (225–280 g) frozen spinach, thaw completely and squeeze out as much water as possible.
Want more protein?
Add:
½ cup cottage cheese
Extra egg whites
Diced cooked chicken, if you don’t need it vegetarian
Want it lighter?
Use:
2% milk instead of cream
Reduced-fat feta
4 whole eggs + 2 egg whites
Want it richer?
Use:
Whole milk
Heavy cream
Extra feta
Parmesan on top Tips for the Best Quiche
1. Slice the sweet potatoes thinly
This gives you a tender crust rather than crunchy pieces.
2. Don’t use wet spinach
This is probably the most important tip.
Spinach contains a lot of water. Squeeze it thoroughly after cooking.
3. Pre-bake the crust
Without pre-baking, the bottom can become soft.
4. Don’t oversalt
Feta and Parmesan are already salty.
5. Don’t overbake
The center should have a slight jiggle when it comes out.
6. Let it rest
Give it 10–15 minutes before slicing.
Recipe Q&A
Can I make this ahead of time?
Yes. Make the quiche completely, cool it, cover it and refrigerate it.
It keeps for approximately 3–4 days in the refrigerator.
Can I eat it cold?
Yes. It’s excellent cold or at room temperature.
How do I reheat it?
For individual slices:
Microwave: about 45–90 seconds.
Oven: 325°F (165°C) for approximately 10–15 minutes.
The oven gives you a better crust.
Can I freeze it?
Yes.
Cool the quiche completely, cut into slices and wrap individually.
Freeze for approximately 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat in the oven.
Why is my quiche watery?
Usually one of three things:
Spinach wasn’t squeezed dry.
Too much milk/cream was added.
The quiche wasn’t baked long enough.
Why is the sweet-potato crust falling apart?
The slices may be too thick or weren’t overlapped sufficiently.
Use very thin slices and overlap them generously.
Can I use a regular pastry crust?
Absolutely. Replace the sweet potatoes with a standard pie crust and blind-bake it before adding the filling.
Can I use sweet-potato cubes instead?
Yes, but you’ll get more of a sweet-potato-bottom quiche rather than the attractive sliced crust shown in the picture.
Can I make mini quiches?
Yes.
Use a muffin tin, arrange small sweet-potato slices around each cup and reduce the baking time. Begin checking after about 20–25 minutes.
Can I add mushrooms?
Yes. Sauté them first until their moisture evaporates before adding them.
Can I add bacon?
Yes, although it will no longer be vegetarian. Cook and drain the bacon first, then crumble it into the filling.
Can I add onions directly without cooking them?
You can, but sautéing them first gives much better flavor and prevents crunchy onion pieces.
Why does my quiche puff up?
That’s normal. Eggs expand while baking.
It will usually settle slightly as it cools.
Can I use only egg whites?
Yes, but the texture will be lighter and less creamy. For the best balance, I’d use a mixture of whole eggs and egg whites rather than replacing every egg.
Best Version of the Recipe
For the closest result to the photo, I’d use:
Thinly sliced sweet potatoes → sautéed onion → wilted/squeezed spinach → 5 eggs + milk/cream → plenty of feta → Parmesan → black pepper and a little nutmeg.
