Fresh spinach, goat cheese & tomato quiche with caramelized onions and sweet potato crust is the perfect brunch recipe that’s as easy as it is delicious!
A perfectly easy recipe for your next brunch outing, quiche is anything but short on flavor.
The quiche is made with caramelized onions, roasted tomatoes, fresh spinach, creamy goat cheese and of course eggs.
I could eat this for breakfast, lunch or dinner! Seriously! It’s the perfect amount of savory mixed with freshness, creaminess and a little crunch.
Instead of the standard pie crust, this crustless quiche uses shredded sweet potatoes mixed with parmesan cheese for a golden, crispy and delicious crust substitute.
Normally, I’d be against a crustless quiche.
I mean, if you’re really trying to watch your carbs then I guess I can forgive you, but quiche without crust is like a hamburger without fries.
I made an exception with this sweet potato crust because it’s SO GOOD and may be the only way I’ll forgo the crust on my quiche.
It’s like having delicious hash browns for a crust. They’re mixed with some parmesan cheese and garlic ‘cause duhhh.
Soft on the inside, yet crispy on the outside…just how I like it.
To shred your sweet potatoes, you can use a good ole’ grater (total bicep workout!), or if you have a grater attachment on your food processor, that works too.
The original sweet potato crust recipe is from Recipe Runner (original recipe here) and it’s fabbbuulousss (in my best singing voice).
Rinsing the sweet potato in water will get rid of extra starch, keeping the potatoes crispy when baked.
I don’t recommend making the crust ahead, as it might get soggy from the the moisture in your refrigerator.
The spinach, tomato & goat cheese quiche filling starts with caramelizing onions in butter until golden. The halved cherry tomatoes are added and cooked until they start to burst. Lastly, the fresh baby spinach is added and sautéed until wilted.
I like to use the baby spinach because the leaves are a tad bit tender, but regular spinach or even arugula will work just as well.
If you really wanted to kick it up a notch you can throw some bacon in there and HOLY COW.
(I know, I know, another corny pun). Sorry folks, apparently they just come natural to me.
The key to perfect creamy & moist quiche filling is cooking it at a low oven temperature. Low and slowwwww.
You can make this quiche ahead by preparing your filling and keeping it in the refrigerator for up to 2 days ahead of baking.
Sweet potato crusted quiche is an easy way to cut some calories and is so easy to make! It’s my favorite Mother’s Day go-to brunch recipe.
Cheesy, creamy, bright and packed with flavor, this quiche is a must-try.
This quiche along with my savory bacon and date cinnamon scones are a MUST when it comes to savory brunch recipes.
I’ll admit, after I tested this recipe out I was a little stubborn sharing because it was THAT good, so I ended up taking a piece to work for my breakfast every day this week…#winninngggg.
Parmesan Sweet Potato Crust
- 3.5 cups Sweet Potato, shredded (about 2 sweet potatoes)
- 1 tbsp Flour, use gluten free if needed
- ½ tsp Garlic Powder
- ½ cup Parmesan Cheese, Grated
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 Egg White
- 2 tbsp Butter
- 1 Yellow Onion, sliced thin
- Pinch of Salt
- 1 cup Cherry Tomatoes, halved
- 2 cups Baby Spinach, or arugula
- 6 Eggs
- 1 cup Milk
- 1 cup Shredded Parmesan Cheese
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 4 oz Goat Cheese, crumbled
Parmesan Sweet Potato Crust
- Preheat oven to 425 degrees. Grease a 9-10” pie pan or cast iron pan.
- Place shredded sweet potatoes in a bowl and cover with water. Use your hands to mix around and release the starches (your water will turn orange!). Drain sweet potato, and squeeze excess water out using your hands, paper towel or cheese cloth. Place in a clean, dry bowl.
- Add flour, garlic powder, parmesan cheese, salt, pepper and egg white. Mix to evenly combine.
- Press the sweet potato mixture on the bottom and about 2” up the sides. Firmly press into the pan using your hands.
- Bake for 20-25 minutes until light golden and crispy. Set aside to cool.
- Heat butter over medium-low heat in large skillet. Add sliced onions and a pinch of salt. Cook, stirring occasionally until onions start to brown, about 10 minutes.
- Just as the onions are softened and light brown, add the tomato halves. Continue cooking until the onions are golden and caramelized. about another 10 minutes.
- While onions are cooking, whisk together eggs, milk, parmesan cheese, pepper, garlic powder and onion powder. Set aside.
- Once the onions are caramelized and the tomatoes are softened, add in the baby spinach and cook another 3-5 minutes until the spinach is wilted.
- Add veggies to the sweet potato crust and spread evenly. Then pour egg mixture on top.
- Top with goat cheese crumbles and bake 25-30 minutes until egg has set.
*The filling can be made up to 2 days ahead and kept in the refrigerator.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g