This tasty spinach and feta quiche is a fun twist with a sweet potato crust! It’s packed with healthy greens and cheesy goodness, making it a great meal for any time of the day.
Let’s be real, who wouldn’t want to eat their veggies in a delicious pie? I love serving this quiche warm with a side salad. It’s a hit at brunch and secretly healthy! 🥳
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes give the crust a naturally sweet flavor and a unique texture. If you’re short on time, you can use store-bought pie crusts or even try zucchini for a veggie option, just be aware it might need extra cooking time to remove moisture.
Almond Flour: This helps bind the crust and adds a nutty taste. If you need a nut-free option, you can use regular flour or even oat flour. Just keep in mind that different flours may alter the recipe slightly.
Feta Cheese: Feta gives a tangy kick to the filling. If you’re looking for a dairy-free alternative, crumbled tofu or a vegan cheese can work here—just season well!
Milk: I typically use regular milk for a creamy texture, but feel free to swap with almond milk or oat milk for a dairy-free version. Cream will make it richer, which is nice if you want to treat yourself!
How Do You Get the Perfect Spinach Texture?
Getting spinach just right is crucial for the filling. The key is to sauté it quickly so it retains some of its fresh taste while wilting down. Here’s how:
- Heat a splash of oil in a skillet over medium heat.
- Cook the onion until it’s soft, about 5 minutes.
- Add garlic and spinach, stirring until the spinach is wilted. This should only take about 2-3 minutes!
- Let it cool a bit before adding to the quiche to prevent steaming the eggs.
By following these steps, your spinach will blend perfectly without becoming soggy. Happy cooking!
How to Make Spinach & Feta Quiche with Sweet Potato Crust
Ingredients You’ll Need:
For the Sweet Potato Crust:
- 2 large sweet potatoes, peeled and grated
- 1/2 cup almond flour
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp olive oil (for greasing the pie dish)
For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup milk (or cream for a richer filling)
- 4 large eggs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for cooking, including baking times. You’ll need to bake the crust first, then prepare the filling, assemble the quiche, and finally bake it until golden and delicious. Get ready for a hearty meal!
Step-by-Step Instructions:
1. Preparing the Sweet Potato Crust:
First things first, preheat your oven to 400°F (200°C). In a large mixing bowl, mix the grated sweet potatoes, almond flour, egg, salt, and pepper until everything is well blended. Grease your pie dish with a teaspoon of olive oil. Now, press the sweet potato mixture evenly into the bottom and up the sides of the dish to form a crust. Pop it into the oven for about 20 minutes or until it’s slightly set and lightly golden.
2. Preparing the Filling:
While the crust is baking, let’s make the filling! Heat a splash of oil in a skillet over medium heat. Add the finely chopped onion and sauté until it turns translucent, which should take about 5 minutes. Then, toss in the minced garlic and chopped spinach. Cook everything together until the spinach is wilted. Once done, take it off the heat and let it cool a bit.
3. Mixing the Egg Mixture:
In a separate mixing bowl, whisk together the eggs, milk (or cream), dried oregano, salt, and pepper until everything is nicely combined and frothy. This will make your quiche extra fluffy and tasty!
4. Assembling the Quiche:
Now that the crust is out of the oven, it’s time to assemble our quiche! Spread the cooled spinach and onion mixture evenly over the crust. Next, sprinkle the crumbled feta cheese on top. Finally, pour the egg mixture over the filling, making sure it’s evenly distributed throughout the quiche.
5. Baking the Quiche:
Reduce the oven temperature to 375°F (190°C). Bake the quiche for 30-35 minutes, or until the filling is set and the top is lightly golden. Keep an eye on it to avoid over-baking! Once it’s done, let it cool for a few minutes before slicing.
6. Serving:
Your Spinach & Feta Quiche with Sweet Potato Crust is now ready! Cut it into wedges and serve it warm. It’s also delicious cold or at room temperature, making it perfect for any meal. Enjoy every bite!
Can I Use a Different Type of Cheese?
Absolutely! While feta cheese adds a tangy flavor, you can substitute it with goat cheese, ricotta, or even cheddar for a different taste experience. Just keep in mind that using a softer cheese like ricotta will result in a creamier texture.
What If I Don’t Have Almond Flour?
No problem! You can replace almond flour with regular all-purpose flour or even coconut flour. If using coconut flour, reduce the amount as it absorbs more moisture—start with 1/4 cup and adjust as needed.
How Should I Store Leftover Quiche?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave for about 1-2 minutes. Enjoy at any temperature!
Can I Make This Quiche Ahead of Time?
Yes, you can prepare the quiche in advance! Assemble it completely and cover it with foil before refrigerating. Bake it the next day by adding an extra 10-15 minutes to the baking time to ensure it’s heated through properly.
