Crustless Sweet Potato & Spinach Quiche

Cooking Time

30 minutes


4 servings


4 large eggs

3/4 cup of whole milk or coconut milk (can also use 2% milk or light coconut milk

1/4 cup grated cheddar, crumbled feta or cheese of your choice (can also substitute almond meal or fresh ground almonds)

1 tablespoon of olive oil

2 medium sweet potatoes, washed, peeled & thinly sliced for the bottom of the quiche and medium for the sides

1 large sweet onion, finely chopped

16 ounces of fresh spinach leaves

2 garlic cloves, minced (or substitute 1 teaspoon of garlic powder)

1/2 teaspoon Himalayan sea salt

1/4 teaspoon ground pepper

1/4d teaspoon ground nutmeg

1/2 teaspoon lemon zest (fresh or dried), optional


Step-by-Step Instructions that are non-chef friendly.

Preheat oven to 180 degrees. Set up saute pan on stove top, have medium size mixing bowl, measuring spoons & cup, whisk and knife ready to go.  If you have a mandolin, use it for slicing the potatoes as opposed to the knife. 

Lightly grease a tart dish or pie dish with butter or olive oil.

Peel and slice sweet potatoes.  Depending on the size of the potatoes you may not need all slices.  Line the bottom of the baking dish with the slices, overlapping until covered.  For the sides, cut each slice in half and place on the sides of the dish overlapping.  Place in heated oven for 15-18 minutes.

Chop the onions and garlic.  Rinse and dry spinach (if not prerinsed).  Measure/prep your choice of cheese or prepare measured almond substitute. Set aside.

Heat olive oil in pan.  Add onions and garlic.  Saute for approx. 2 minutes. Add the spinach a little at a time until wilted. When the spinach has wilted, add the lemon zest (optional).  Set aside.

Remove prebaked sweet potatoes from oven.  Increase oven temperature to 360 degrees. 

Distribute spinach mixture over top of potatoes.

In a mixing bowl, mix eggs, milk, nutmeg, pepper and salt and pour over the top of the spinach mixture.

Top with cheese or almonds/almond meal, your choice.

Place baking dish in oven and bake 25-30 minutes or until top has browned.


This dish is very versatile so be sure to experiment substituting different greens and switching up the spices.

Here's another version that we created in our test kitchen.

Sub Swiss Chard for spinach and change nutmeg to basil.  Change cheddar to Parmesan or top with crushed pine nuts.  If using pine nuts place a piece of parchment over the top halfway through cooking time so they don't burn.


Our basic recipe is a modification from the original recipe published by Sweet as Honey. The Swiss Chard alternative is our own recipe.