Easy spinach quiche with sweet potato crust for a healthy gluten-free, grain-free option. Plus, it’s made dairy-free with almond milk and almond ricotta. Perfect for weekend brunch, meal prep, or an easy weeknight dinner. 

Spinach Quiche with Sweet Potato Crust in glass dish

This spinach quiche will quickly become your go-to for an easy and nutritious, protein-packed meal. It makes for an easy weeknight dinner but also looks pretty enough to make for a weekend brunch.

If you’re planning ahead, this quiche makes for a great meal prep recipe. You can make this as part of your batch cooking meal prep on Sunday and you have a nutritious protein-packed breakfast, lunch, or dinner ready for the week.

Spinach Quiche with Sweet Potato Crust

I typically gravitate towards making frittatas (aka a crustless quiche) because it’s a lower carb option that’s packed with protein and veggies. This makes it perfect for pairing with avocado toast or breakfast pastry like lemon poppy seed muffins or banana bread.

This time around, I used my go-to frittata recipe but added a sweet potato crust. And honestly, I may never go back to just making frittatas. This spinach quiche with sweet potato crust swaps out the traditional pastry crust for thinly sliced sweet potatoes. This is a great gluten-free, grain-free option that backs in extra nutrients from the sweet potato. Plus, it makes it look a little fancy!

Easy and Versatile

This recipe really couldn’t be easier or more versatile. While the main vegetable in this recipe is spinach, feel free to use any veggies you have on hand. Tomatoes, bell peppers, asparagus, mushrooms, broccoli, or even leftover roasted vegetables are great options. Once you sauté the veggies, all you have to do is add them to the pre-baked sweet potato crust with the wished eggs. Top with your favorite dairy-free (or regular) cheese and in 30 minutes you have a delicious, veggie-packed meal ready for breakfast, lunch, or dinner.

To make this a balanced meal, I recommend serving with a leafy green salad like this asparagus, radish and arugula salad or spring citrus salad. It also pairs well with avocado toast or baked oatmeal.

slice Spinach Quiche with Sweet Potato Crust

Sliced Spinach Quiche with Sweet Potato Crust
slice Spinach Quiche with Sweet Potato Crust

Nourished by Nutrition Facts


Over the years eggs have been perceived as either a food to limit or extremely healthy. So which is it?

I get it! It can be extremely confusing with all these recommendations changing over the years. But here’s what we know. Eggs have been demonized due to their cholesterol content. The idea that the cholesterol in eggs will raise your blood cholesterol levels or increase your risk for heart disease is outdated. High-quality eggs from free-range, pasture-raised, organic chickens can be part of a healthy, balanced diet.

Eggs are a great source of protein. One large egg contains about six grams of protein, which helps keeps you feeling satisfied. Eggs are also a good source of vitamin D. Not many foods contain vitamin D and it can be hard to get enough if you’re working inside all day. Eggs also contain other hard-to-find nutrients like B12 and choline.

Bottom line: If you like eggs, they can be a perfectly healthy part of your diet.

Sliced Spinach Quiche with Sweet Potato Crust



Spinach Quiche with Sweet Potato Crust

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Easy spinach quiche with sweet potato crust for a healthy gluten-free, grain-free option. Plus, it’s made dairy-free with almond milk and almond ricotta. Perfect for weekend brunch, meal prep, or an easy weeknight dinner.

  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x



Avocado spray

2 medium sweet potatoes

½ tablespoon avocado oil or olive oil

10 eggs

½ cup almond milk

½ cup diced onion

5 oz bag of spinach

2 teaspoon minced garlic

½ teaspoon sea salt

fresh cracked black pepper, to taste

¼ cup almond ricotta (goat cheese or feta)

2 tablespoons chopped herbs (dill, chives, parsley, etc) (optional)


Preheat the oven to 375°F.

Coat a 9-inch pie dish or cast-iron skillet with avocado spray. Layer sweet potatoes in a single, slightly overlapping layer on the bottom and sides of the dish. You may find it best to cut the slices in half to fit around the sides. Coat potatoes with avocado oil spray. Place in the oven for 20 minutes or until potatoes are slightly tender. Remove from the oven and set aside.

Meanwhile, whisk the eggs and almond milk in a medium bowl. Season with salt and fresh cracked black pepper. 

Heat ½ tablespoon avocado oil in a skillet over medium heat. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally until the onions start to soften about 3 minutes. Add spinach and garlic. Continue cooking until the spinach has wilted; 2-3 minutes. Add spinach mixture over the baked sweet potato crust, then pour the egg mixture over the top. Spread out the spinach with a spatula if necessary. Add small 1 teaspoon dollops of the almond ricotta or sprinkle the goat cheese or feta on top of the eggs. Top with the chopped herbs, if using. Bake for 30-35 minutes or until the eggs are set.

Remove from the oven and let cool for 5 minutes before slicing. Leftovers and store in an airtight container for 3-4 days.


* If using a glass pie dish, bake at 350°F and add 5-10 minutes to each baking time. In general, you want to decrease the temperature by 25°F and increase the baking time by 5-10 minutes.



I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.