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Spinach & Sun-Dried Tomato Sweet Potato-Crusted Quiche

Dive into this scrumptious Spinach Sun-Dried Tomato Sweet Potato Crusted Quiche that's perfect for brunch or a light dinner. With a delightful sweet potato crust and a savory filling, this dish is sure to impress your taste buds.

Tasty Team
95% would make again
Spinach & Sun-Dried Tomato Sweet Potato-Crusted Quiche


for 8 servings

  • 1 large sweet potato
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 large eggs
  • 1 ½ cups milk (350 mL)
  • 1 clove garlic, minced
  • 4 oz jarred sun-dried tomato (115 g), drained
  • 3 oz baby spinach (85 g), chopped
  • 4 oz crumbled goat cheese (115 g)

Nutrition Info

  • Calories 199
  • Fat 11g
  • Carbs 14g
  • Fiber 2g
  • Sugar 8g
  • Protein 10g

Estimated values based on one serving size.


  1. Preheat the oven to 375˚F (190˚C).
  2. Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
  3. Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛-inch (3-mm)-thick slices.
  4. Add the sweet potato slices to a bowl and drizzle with olive oil, then season with salt and black pepper. Toss to coat well.
  5. Arrange the sweet potato slices in a 9-inch (23 cm) pie, slightly overlapping so they cover the sides and bottom.
  6. Bake for 20-25 minutes, or until the potatoes are tender.
  7. In a medium bowl, beat the eggs with a pinch of salt and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
  8. Scatter the spinach over the sweet potato crust. Pour in the egg mixture. Top with the goat cheese crumbles.
  9. Bake the quiche for 30 minutes, or until the center is set and no longer jiggles when shaken.
  10. Let cool for 10 minutes before slicing and serving.
  11. Enjoy!
  12. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Spinach & Sun-Dried Tomato Sweet Potato-Crusted Quiche