Crustless Spinach Sweet Potato Quiche
This Crustless Spinach Sweet Potato Quiche recipe is the perfect, easy vegetarian breakfast. With the combination of potatoes, spinach, onion and goat cheese, it is a delicious way to eat more veggies. Naturally gluten free and great for meal prep.
Wow these back-to-school mornings are a hustle! After 18 months with everyone working and schooling at home, I had forgotten how crazy weekday mornings can be when chilling in your PJs all day wasn’t an option. So I have been busting out all of my best meal prep tips and tricks to make these busy fall mornings a little less hectic.
Quiches are one of my favorite healthy make-ahead breakfasts. Full of protein from eggs and super easy to veggie-load. Plus, it is simple to make and great to store in the fridge so you can reheat and eat quickly on those mornings when the snooze button was hit one too many times.
This Crustless Spinach Sweet Potato Quiche is easy to make now and enjoy for days. Baked to perfection in about 25 minutes, this is the perfect savory and filling breakfast. Naturally gluten free and vegetarian, this delicious quiche serves 8, so it works well for serving to a crowd with lots of different eating styles!
- Make it dairy-free by using your favorite plant-based milk and omitting the goat cheese.
- Add more veggies. Bell peppers or mushrooms would be a delicious addition to this sweet potato quiche.
- Use a different cheese. Mozzarella or cheddar would also be great in this breakfast recipe. Use about 1/2 a cup of shredded cheese on top of this vegetarian quiche.
- Add meat. If vegetarian isn’t needed, throw some cooked bacon, chopped ham or cooked breakfast sausage into the mix.
Did you make this quiche—and now have leftover spinach you don’t want to go to waste? Check out How to Store Spinach (and keep it fresh all week long).
How to store this vegetarian quiche
Once this sweet potato quiche is done cooking, let it cool completely before covering and transferring to the fridge. You can store it in the pie pan covered in foil or slice and store individually in air-right containers. It should be good for 3-4 days in the fridge.
Tips for reheating this crustless quiche
I like to reheat this quiche by the slice in my air fryer. Use the reheat setting and set temperature to 375℉ and warm for about 5 minutes.
You can also reheat this recipe in the toaster oven/oven. 375℉ for 5-7 minutes. – but keep an eye on your oven and check after 5 minutes. You want the eggs to be warm, but the top of the quiche can easily burn in the toaster if left in too long.
The whole quiche can be rewarmed in the oven. Place the cold quiche covered in foil in the cold oven. Turn your oven on to 350°F. Let warm in the oven for about 25 minutes.
You can also microwave this recipe, but I don’t recommend microwaving eggs, as it can change the texture and turn eggs rubbery easily.
If you liked this veggie-loaded breakfast recipe, you’re going to want to try these out, too!
Veggies at breakfast can be easy, delicious, and enjoyed either sweet or savory.
- Crustless Potato Asparagus Quiche
- Carrot Banana Protein Pancakes (vegan)
- Blender Banana Spinach Pancakes
- Vegetarian Breakfast Casserole
- Carrot Cake Baked Oatmeal
- Gluten Free “Superhero” Waffles
Loving this recipe and now you’re hungry for more?
Crustless Spinach Sweet Potato Quiche
- 1 Tablespoon olive oil or avocado oil
- 1/2 cup chopped yellow onion, can sub scallions
- 2 cups diced sweet potato, cut into 1/4 inch dice
- 2 cups loosely packed spinach, roughly chopped
- 1/2 teaspoon course salt, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 6 large eggs
- 1/2 cup milk of choice
- 2 ounces goat cheese, cut into chunks, can sub feta cheese
- Preheat oven to 350℉ and grease a 9-inch pie plate.
- Heat oil in a large skillet over medium-high heat. Add onions and cook for 2 minutes. Add diced sweet potato and cook, stirring occasionally, until pieces are starting to brown and slightly tender, about 6-7 minutes.
- Add chopped spinach and stir in with the potatoes and onions. Cook until spinach is starting to wilt. The vegetables don’t need to be all the way cooked through yet since they are going to cook more in the oven.
- Season with 1/4 teaspoon of salt. Add vegetables to your prepared pie pan and spread into an even layer.
- While vegetables are cooking, whisk eggs, milk, garlic powder, paprika, and remaining 1/4 teaspoon of salt in a large bowl. Pour egg mixture over the vegetables in the pie pan and give the pan a little shake to even everything out. Crumble the goat cheese over the top.
- Bake until set and lightly golden brown on the top, about 20-25 minutes. Allow to cool for 10 to 15 minutes then slice into wedges. Serve warm.