This crustless spinach sweet potato quiche recipe is the perfect easy vegetarian breakfast. The perfect 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 perfect to make now and enjoy for days. Baked to perfection in about 25 minutes, this the perfect savory and filling breakfast. Naturally gluten free and vegetarian, this delicious quiche serves 8, so it is perfect 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 to top this vegetarian quiche with.
- Add meat. If vegetarian isn’t needed, throw some cooked bacon, chopped ham or cooked breakfast sausage into the mix.
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 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 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 too long.
The whole quiche can 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 can be enjoyed 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 to it 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.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!