ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Feta Quiche with Sweet Potato Crust

Photo: Hector Manuel Sanchez; Styling: Mindi Shapiro Levine
Active time 24 mins
Total time 1 hr, 10 mins

Serves 4 (serving size: 2 wedges)

The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free. Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust. A mandoline makes slicing quick and precise, but a sharp chef's knife will work too. You can also slice the potatoes in the food processor by using the slicing blade.


  • Cooking spray
  • 2 sweet potatoes, peeled and cut into 1/8-in.-thick slices
  • 1 teaspoon canola oil
  • 1/2 cup sliced onion
  • 1 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
  • 4 eggs
  • 2 egg whites
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)

Nutrition Information

  • Calories 203
  • Fat 8.7 g
  • Satfat 3.5 g
  • Monofat 3.2 g
  • Polyfat 1.4g g
  • Protein 13 g
  • Carbohydrate 18 g
  • Fiber 3 g
  • Sugars 6 g
  • Est. Added Sugars g
  • Cholesterol 197 mg
  • Iron 3 mg
  • Sodium 393 mg
  • Calcium 177 mg

How to Make It

  1. Preheat oven to 350.

  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.