Recipes

Spinach & Goat Cheese Quiche with Sweet Potato Crust

A quiche with no pastry to make: the crust is a layer of thin sweet potato slices, so there is nothing to roll, chill or blind-bake. Make it on a Sunday and breakfast is already done for most of the week.

Total time
1 h 15 min
Prep
15 min
Cook
1 h
Serves
6
Made
1 time · rated 4/5· last on 2026-08-30

Course Breakfast Lunch

Cuisine French

Main ingredient Eggs Spinach

Techniques baking sauteing

Dietary looks gluten-free looks low-carb Inferred from the ingredients below, not a certification. Check them yourself if it matters.

Tags brunchmake-aheadfreezer-friendly

Ingredients

For the crust

  • cooking spray
  • 1 large sweet potato, cut into 3 mm (⅛ in) slices

For the filling

  • 1 tsp olive oil
  • 1 small white onion, diced
  • 1 large roma tomato, diced
  • 140 g (5 oz) spinach
  • ¼ tsp salt
  • black pepper, freshly ground

For the custard

  • 6 large eggs
  • 80 g (⅓ cup) unsweetened almond milk
  • ¼ tsp salt
  • black pepper, freshly ground
  • ½ cup goat cheese crumbles

Equipment

  • 23 cm pie dish (9 in)

Instructions

  1. Heat the oven to 190 °C (375 °F) and grease a 23 cm pie dish (9 in) with cooking spray. Lay the sweet potato slices over the base and up the sides, cutting some in half where they need to fit. Spray the top. Bake 20 minutes, then take it out and let it cool 5 minutes. Leave the oven on.
  2. While the crust bakes, warm the olive oil in a medium skillet over medium-high heat. Cook the onion and tomato for a few minutes, then add the spinach and cook about a minute longer, until it wilts. Take the pan off the heat and let it cool.
  3. Whisk the eggs, almond milk, salt and pepper together in a medium bowl.
  4. Spread the vegetables over the sweet potato crust and pour the egg mixture over the top. Scatter over the goat cheese, then season with a little more salt and pepper.
  5. Bake 30–45 minutes, until the eggs have set and puffed up. Let it settle a few minutes before cutting into six slices.

Notes & tips

From the source.

  • Keeps covered in the fridge for 5–7 days.
  • Freezes for up to 3 months — cool it first, then pack the slices into freezer-safe containers.
  • Reheat the whole dish at 175 °C (350 °F) for 20–30 minutes, or a single slice in the microwave for 30–60 seconds.

Variations

  • Swap the tomato for 1 diced red bell pepper.
  • Swap the goat cheese for feta.

My notes

What actually happened when this was cooked.

  • Don't fuss over fitting the sweet potato slices together. Lining them up to cover the dish is fiddly, and it looks like the crust is going to have gaps in it — but the slices shrink as they bake and close the space up themselves. Let them overlap rather than trying to tile them edge to edge.
  • The crust is still editable after its first bake. The slices come out soft, so you can push and reshape them into proper coverage before the filling goes in. Much easier than getting it right while they are raw and stiff.

Other versions of this dish

Source

Monique Volz, Ambitious Kitchen.