Sweet Potato Crusted Spinach Quiche ~ Low Glycemic / Low Carb



Sweet Potato Crusted Spinach Quiche

Servings 1 small quiche



  • Preheat oven to 400 degrees F and prepare a pie dish with olive oil spray or butter.
  • Peel sweet potatoes and slice thinly. Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake for about 15 minutes or until the potatoes are slightly soft. Remove from the oven and reduce temperature to 375 degrees.
  • Heat a large saute pan over medium heat. Add the tablespoon of butter. Once melted, add the shallot and cook until transparent, about 5 minutes. Add the garlic and spinach, tossing until spinach is wilted and tender, about 4 minutes. Drain off the water released from the spinach.
  • Whisk eggs in a medium bowl. Then stir in the mozzarella and goat cheeses.
  • Combine the spinach mixture with the egg and cheese mixture. Add salt and pepper to taste. Pour the combined mixtures into the crust. Sprinkle with parmesan cheese on top.
  • In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
  • Serve warm and enjoy!


Adapted from Fourteen Forty
Yield: 1 small quiche
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