Sweet Potato Crust Quiche with Spinach and Goat Cheese Recipe — Registered Dietitian Columbia SC - Rachael Hartley Nutrition (2024)

Earlier this year, I decided to go gluten free for a month. As you regular readers know, I'm definitely not anti-gluten and never recommend cutting out gluten unless you have celiac disease (or the temporary removal with a brief trial of a low FODMAPS diet for IBS). I do not have celiac. So why would I voluntarily subject myself to a month without pizza?

A couple of reasons. First, as a dietitian who works with quite a few people diagnosed with celiac disease, I wanted to gain a better understanding of what it's like to live gluten free. I thought it might give me some perspective on what it’s like to cook, go out to eat and grocery shop.

Also, I was curious. As someone with IBS, I won’t lie, some of those “magical healing” stories of going gluten free got to me. Would I feel different? Maybe...or maybe not.

But mainly, I did it because I thought it would be easy. As someone who eats a wide variety of foods, many of which happen to be gluten free, it wouldn't be so difficult, right??

Wrong.

Y’all, restriction sucks! As soon as you can’t have something, it’s all you want! Also, I've told clients a million times that gluten is everywhere, so I have no idea why it came as such a surprise to me how limited I would be.

Also, beer contains gluten…should have thought that one through.

So what were my results? Frankly, I didn’t notice a difference in my energy, mental clarity, digestion or really anything at all that month. Suffice to say, this will not become a gluten free food blog.

If there was a positive to my experiment, it did give me a chance to experiment with a few new foods, including this gluten free sweet potato crust quiche!

How to Make a Sweet Potato Crust Quiche

I love the touch of sweetness the sweet potato crust adds and it’s quick and easy to make!I had to experiment with different ways of preparing the sweet potato to perfect the crust. I found that the trick is to grate the sweet potatoes! To begin, wash, peel and grate a large sweet potato using the largest holes of a cheese grater. Next, heat 1 tablespoon of olive oil in a medium sized oven safe skillet on medium-high heat. Cook the grated sweet potato in the skillet, stirring often, for about 5 minutes until they’re mostly cooked. When they’re done, use a spoon or spatula and press the sweet potato to the bottom of the skillet and a little bit up the sides to form a “crust”.

All that is left to do is to fill the crust with the other prepared ingredients and bake! This sweet potato crust quiche recipe is super easy, tastes great and comes in handy when you don’t want to go to the store to buy a pie crust.

How to Serve This Sweet Potato Crust Quiche

What I love about a quiche is that you can serve it for breakfast, lunch or dinner! While this sweet potato crust quiche will stand great on its own, you may want to add a side or two to make this meal more filling.

If you’re serving the quiche for breakfast, try pairing it with toast, roasted potatoes, or fruit salad. If serving this sweet potato crust quiche for lunch or dinner, try these sides:

• Roasted Beet and Avocado Salad

• Za’atar Roasted Cauliflower with Golden Raisins

• Maple Miso Glazed Brussels Sprouts

• Citrus Arugula Salad with Marcona Almonds

This sweet potato crust quiche will not disappoint!

Serves 4

Ingredients

Instructions

1. Place the rack in the upper third of the oven and preheat to 425 degrees.

2. Heat olive oil in a medium, oven safe skillet on medium-high heat. Add grated sweet potato and cook, stirring frequently, about 5 minutes until mostly cooked.

3. Meanwhile, whisk together the eggs and milk in a large bowl. Stir in scallions and season with salt and black pepper.

4. Press the grated sweet potatoes into a “crust” at the bottom of the skillet, pressing the potatoes up the sides of the skillet just a bit. Top with spinach, cover and cook for 1-2 minutes to wilt the spinach down a bit.

5. Pour eggs over the top of the spinach and cook for 3-5 minutes until the edges are just beginning to set. Top with crumbled goat cheese and bake in the oven about 8-10 minutes until eggs are cooked through.

6. Let the quiche sit 10 minutes to cool slightly before cutting and serving garnished with cilantro and chili/hot sauce.