This sweet potato spinach quiche starts with a layer of thinly sliced sweet potatoes, and then it’s filled with eggs, spinach, and feta for a healthy breakfast!
This recipe was originally published in 2014, and it was overdue for some updated photos! I also tweaked the recipe a little bit, because let’s be honest, my recipe development skills have come a long way in 6 years!
I also updated the servings of the recipe to make six servings instead of just four servings, because I’m all about cook once eat many times!
Egg bakes are perfect for meal prep or for feeding a crowd. I’ve developed so many over the years, some of my favorites are my loaded veggie egg bake, 5 ingredient healthy egg muffins, and this breakfast casserole. If you are looking for more healthy breakfast ideas, I have a round-up with over 90+ healthy breakfast recipes waiting to inspire you!
I originally called this recipe almost five-ingredient quiche because I’m counting all the dried seasonings as one ingredient, I mean these are staples that you most likely have stocked in your kitchen anyway (if you haven’t you should!)
How to Cook Sweet Potato Spinach Quiche
Let’s talk about the 10 dollar mandolin I used to slice the sweet potatoes that I bought when I made zucchini chips. Every time I use this thing, I think why the heck did it take me SOOOOOOO long to purchase one of these things?
I can have perfectly sliced anything without having to get out a food processor and clean a million parts. I really love it!
You want your sweet potatoes sliced with a mandolin, though, because it would be tough to hand slice all the sweet potatoes uniformly thin. The sweet potato slices must be all the same thickness and relatively thin because otherwise, they won’t cook evenly in the oven!
Once your done slicing your sweet potato, you’ll pour your eggs mixed with seasonings over them.
Next, you’ll top with spinach and feta before placing it in the oven for 35- 45 minutes, or until the eggs are set. If you need to be dairy-free, you can sub the feta with crumbled cooked bacon or omit it. If you omit it, I’d add a little more salt (like 1/2 teaspoon or so) to the egg mixture to make up for the saltiness in the feta.
The quiche is done when all the eggs are set (meaning there are no wiggly parts in the center.) It’s the perfect holiday morning breakfast or healthy meal prep for breakfast or lunch for the week! Enjoy, and let me know if you try it by tagging me on IG @hungryhobbyRD!
Sweet Potato Spinach Quiche
- Preheat oven to 350F.
- Slice sweet potato using a mandolin and line the bottom of a greased 9 x 13 baking dish.
- Combine eggs and egg whites with seasonings, whisk them well, and pour them on top of the sweet potato.
- Thaw (I used the microwave) and squeeze dry, frozen spinach, place on top of potato slices. Add feta on top of spinach.
- Bake until eggs are fully set, about 35-45 minutes.