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Sweet Potato Crust Veggie Quiche

Course: Main
Cuisine: Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
This Sweet Potato Crust Veggie Quiche is a super easy healthy take on one of the most popular French comfort foods – Plus, it's awesomely gluten-free and packed with extra veggies!
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For the sweet potato crust:

  • 600 gr steamed sweet potato
  • 1 free-range egg
  • 170 gr rice flour
  • a pinch of sea salt

For the filling:

  • 5 free-range eggs
  • 70 ml fresh whole milk I used a2milk
  • 1 red bell pepper
  • 100 gr fresh baby spinach leaves finely chopped
  • sea salt & black pepper to taste


  • Preheat the oven to 180°C. Grease a 9-inch cast iron skillet (or pie pan) with nonstick cooking spray.
  • In a large bowl <g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="85" data-gr-id="85">mash the potato and slowly incorporate a beaten egg, rice flour and a generous pinch of salt. Mix until you have a smooth, quite solid mixture, adding a bit more flour if necessary.
  • Spread the sweet potato mixture over the base and edges of the skillet.
  • Bake in the oven for about 15 min, until the <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="83" data-gr-id="83">base is quite solid and crunchy, but not too cooked.
  • In the meantime, prepare the filling. In a bowl, with the help of a fork beat the eggs lightly with the milk, ½ tsp of sea salt, and ½ teaspoon of pepper (or to taste). Fold in the spinach leaves and chopped bell pepper and lightly combine all the ingredients.
  • Remove the crust from the oven, and pour the filling over the base, distributing evenly the spinach and peppers.
  • Transfer the quiche back in the oven and bake for 20 minutes, or until the filling is no longer creamy and runny.
  • Remove from the oven and allow the quiche to cool for about 10 minutes, then slice into wedges and serve.