I love quiche! And this guilt-free Spinach Quiche with Sweet Potato Crust is totally my favorite. In fact, as far as I’m concerned, any recipe with sweet potatoes is a win in my book.
I made a similar quiche just before the holidays using frozen hash browns and it was a hit. I don’t know about y’all but I was super indulgent (as one should be) over the holidays and while the frozen hash browns are such a treat, I wanted to make a healthier version to serve on New Year’s Day.
To increase the nutritional value, I decided to swap out the frozen hash browns for fresh sweet potatoes. While sweet potatoes have about the same amount of carbohydrates as white potatoes, sweet potatoes are more nutrient dense. They’re especially rich in vitamin A and manganese, which is great for your metabolism.
I’m happy to report that the sweet potato crust is ah-mazing. With a little extra effort, this quiche tastes just as hearty and indulgent as before but is better for your waistline! Can I get an Amen and thank you!? Because this whole ‘your-metabolism-is-gonna-slow-down-once-you-hit-thirty’ phenomenon that you don’t pay attention to in your mid-twenties is REAL, y’all. I’m a living, breathing, almost thirty testimony!
But I digress.
If you’re looking for a yummy breakfast or brunch recipe that’ll feed a crowd, yourself or your kiddos, freezes well and can be reheated on busy mornings, this Spinach Quiche with Sweet Potato Crust doesn’t disappoint.
- 12 Eggs
- 1/2 bag Spinach
- 1 Onion chopped
- 3 cloves Garlic diced
- 1 Bell Pepper chopped
- 2 cups Sharp Cheddar Cheese shredded
- 1/2 tablespoon Paprika
- 1/2 tablespoon Parsley dried
- 1/2 tablespoon Basil dried
- 1/2 tablespoon Onion Powder
- 2-3 Sweet Potatoes shredded
- 1 cup cherry tomatoes halved
- Salt and pepper to taste
Preheat oven to 350 degrees.
Crack and beat eggs in mixing bowl. Set aside.
On medium-high heat, saute, spinach, onion, garlic and bell pepper until vegetables are softened and fragrant. Then add to egg mixture.
Add paprika, parsley, basil and onion powder. Then mix to combine.
Fold in cheese.
In pie pan or cast iron skillet, line shredded sweet potatoes, about an inch thick, on bottom and along the sides to form a crust.
Pour egg mixture over sweet potatoes.
Sprinkle with additional cheese, if desired.
Arrange tomatoes on top.
Bake in the oven for 45 minutes until eggs are golden brown and firm, and cheese is melted.