Spinach Feta Quiche with Sweet Potato Crust

Prep Time

1 hour 10, 24 minutes active

Prep Notes

For slicing the potatoes evenly, use a very sharp knife, mandolin of the slice blade on a Cuisinart. Use half and half or whole milk for a richer and fluffier quiche. 

For added protein, add bacon, ham or baked black beans to step 3 of the dish. For bacon or ham, cook first, remove from pan and cook the onion and spinach in the drippings for added flavor. 

Cooking Time

20 min and 35 min


8 slices


  • 2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices
  • 1 teaspoon canola oil
  • 1/2 cup sliced onion
  • 1 (5-oz.) bag fresh baby spinach
  • 1/2 cup 1% low-fat milk - use whole or combination with cream for a fluffier and more savory quiche
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)


1) Preheat oven to 350 degrees

2) Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375F.

3) Heat a large nonstick skillet over medium. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. remove from head; cool.

4) Combine milk and next 5 ingredients (through egg whites) in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges.


serve for breakfast, lunch side or dinner!