Mushroom and Spinach Quiche with Sweet Potato Crust

This Mushroom and Spinach Sweet Potato Crust Quiche is gluten and grain-free making this a protein and veggie packed vegetarian breakfast option.

Quiche sounds so fancy yet its really quite simple to make. It requires  some time to bring everything together so its probably not the thing your making on busy weekday mornings. However, its absolutely perfect for the weekends. It makes enough for leftovers (if your lucky), leaving you with a quick and healthy breakfast throughout the week. Paired with a simple salad, quiche is also nice for a lighter lunch or dinner.

Sweet potatoes make the perfect gluten-free crust to this quiche. It holds up well with the toppings and the eggs seep down into the cracks helping to bind the crust together. To make the crust, slice the sweet potatoes as thinly as possible. Mandolins are ideal here, but if you don’t have a mandolin slicer, you can use a knife instead. To create the crust, overlap the slices along the base of the pan until the bottom is completely covered.

Pour the cooked veggies over the sweet potato crust in an even layer, then top with the whisked eggs and milk. Before popping into the oven swirl in the pesto.

The end result is this utterly delicious savory spinach and mushroom quiche.

You can easily make this quiche dairy-free by leaving out the pesto or simply making your own dairy-free version at home. The pesto gives the quiche another depth of flavor so I would  recommend something similar to take it’s place.



Mushroom and Spinach Quiche with Sweet Potato Crust
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 sweet potato, peeled and cut into thin slices
  • 1 tablespoon Olive oil
  • 4 cups cremini mushrooms (8oz), chopped
  • 1 tablespoon garlic, minced
  • 6 eggs
  • 1 cup Almond milk
  • 1 cup spinach
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons basil pesto
  1. Preheat oven to 400 degrees. Spray a 9 -inch pie plate with cooking spray; line with sweet potatoes in overlapping circles. Bake at 400 degrees until tender, about 20 minutes. Remove from the oven; Press sweet potatoes into the dish. Reduce oven temperature to 375 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook 2-3 minutes. Add garlic and cook until the mushrooms are brown and tender, 5 minutes. Remove from heat and set aside.
  3. Whisk together eggs, milk, spinach, salt and pepper in a medium bowl. Place mushrooms in an even layer on to the sweet potato crust. Pour egg mixture over mushrooms. Add in the pesto and swirl using a knife. Bake at 375 until center in set, 25-30 minutes. Let it cool slightly before cutting.




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By | 2019-01-24T16:58:01+00:00 January 24th, 2019|Breakfast, Vegetarian|0 Comments

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