Start your day with this gluten free feta quiche made with spinach, zucchini, mushrooms, and a sweet potato crust. This healthy and vegetarian spin on classic feta quiche makes for the perfect healthy breakfast or brunch recipe.
The best sweet potato crusted quiche
Breakfast and brunch food is my absolute favorite. Sometimes the tastiest options lean towards the unhealthier side, but this nutritious and simple spinach mushroom & feta quiche will blow you away. It is so good for you and is packed with protein to fuel you for the day ahead.
One of the best parts of this quiche recipe is that the crust is made from tender roasted sweet potatoes. Not only does this make the dish healthier, but it also adds the perfect hint of sweetness. I mean, who doesn’t love a good roasted sweet potato?!
Another reason you’ll love this recipe is that it is so easy to make, is perfect for meal prep breakfast, and allows you to serve breakfast to the whole family in one dish. Also, if I haven’t mentioned it already, it tastes so AMAZING that you will not even miss the typical quiche crust. The eggs, mushrooms, spinach, and feta flavors combine so well I could actually eat this every morning!
Why you’ll love this easy recipe:
- This crustless quiche has a sweet potato base
- It is gluten-free
- Easily make this quiche for breakfast or brunch
- High in protein and healthy
- Stuffed with feta cheese, zucchini, mushrooms, and spinach
- Everyone will love this savory quiche
- Try these healthy feta zucchini fritters next!
This gluten-free feta quiche with a sweet potato crust calls for minimal and fresh ingredients that are all good-for-you. From organic eggs to almond milk, here is what you will need to make this new breakfast favorite:
- Sweet potato: First up, grab 1 or 2 sweet potatoes (depending on their sizes) which we will be cutting into thin slices to lay around the pie dish as a crust. This makes this breakfast gluten-free!
- Olive oil: You’ll just need 1 Tablespoon of olive oil to saute the vegetables.
- Yellow Onion: The chopped yellow onion adds texture and natural sweetness to this quiche.
- Mushrooms: Measure out about 1 cup or 4 ounces of sliced baby bella mushrooms for the best taste and texture!
- Zucchini: Slice up 1 small zucchini into little quarter moons for a delicious veggie addition to this gluten free quiche.
- Spinach: We are going to wilt fresh spinach for extra health benefits. Promise you cannot even taste it!
- Salt & Pepper: Add a little salt and pepper for taste.
- Eggs: The main ingredient of this gluten-free feta quiche.
- Almond milk: Then, measure out 1/3 cup of unsweetened plain almond milk to give this healthy quiche its light texture.
- Feta: Finally, sprinkle 1/2 cup of feta cheese on top for natural saltiness and a delicious taste.
Kitchen tools required
I love simple and easy recipes, especially those that don’t require tons of kitchen tools and allow for an easy clean-up. In fact, this healthy breakfast and brunch recipe only calls for 4 tools! Here is a list of the few basic kitchen tools needed to make this amazing quiche:
- 9-inch pie pan
- Large non-stick skillet
- Mixing bowl
- Measuring tools: 1/2 teaspoon, 1 teaspoon, 1/3 cup, and 1/2 cup, 1 cup.
Easy ingredient substitutions
- Feta Cheese: Swap out the feta for goat cheese or shredded mozzarella. I think any cheese would work, but these are two of my favorites for this gluten-free quiche.
- Baby Bella Mushrooms: You can use any type of mushroom you want. I would try swapping the baby bella mushrooms out for white mushrooms or shitakes.
- Yellow Onion: Use a white onion, a sweet onion, or a red onion instead.
- Zucchini: If you do not have a zucchini, no worries, just use a yellow summer squash instead or leave it out.
- Sweet Potato: Substitute sweet potato crust with regular russet potatoes or yellow potatoes.
- Almond Milk: Use any type of unflavored milk here. You can try cashew milk, regular 2% milk, or skim milk.
How to make sweet potato crusted gluten-free feta quiche
This sweet potato crusted spinach mushroom feta quiche is so easy to cook and can be made in three easy parts. First, we will make the sweet potato crust and bake it, then prepare the vegetable saute, and lastly combine the eggs and veggies into the crust to bake. I cannot wait for you all to try this delicious recipe; here is step-by-step instructions and notes on how you make it:
First, preheat your oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray.
Then, take your sweet potato and evenly slice them into 1/8 inch thick coins. Once cut, add the sweet potato slices around the base and side of the greased pan (like a crust). If necessary, cut some slices in half to fill in any gaps and then spray the sweet potatoes with additional nonstick cooking spray. Bake for 22 minutes, then remove the dish from the oven and let them cool for 5 minutes.
While the sweet potatoes are cooking in the oven, heat a large non-stick skillet to medium-high with olive oil. Add in the diced onion, sliced mushrooms, and quarter-moon zucchini pieces. Saute this vegetable mixture for 3 – 4 minutes then add in the spinach and saute for another 1 – 2 minutes. Once cooked, remove the skillet from the heat and set it aside to cool down and drain any extra liquid from the pan.
When the sweet potato crust has been cooked and given time to cool, evenly spread the mushroom & spinach mixture on top of the baked sweet potato crust. Make sure all vegetables are evenly distributed.
Next, in a small mixing bowl, whisk together eggs, almond milk, salt, and pepper. Then, pour the egg mixture over the vegetables and sprinkle the feta crumbles on top.
Finally, bake the entire dish for 35 – 40 minutes, until the egg puffs up and sets.
Once the quiche is cooked, allow it to cool for a few minutes before cutting. Enjoy this delicious and nutritious gluten free quiche recipe!
Is quiche healthy?
“Healthy” is relative to each person, but I consider this feta quiche to be healthy. While a traditional quiche crust often uses refined grains, this healthy quiche substitutes it with sweet potatoes. By using sweet potatoes, we add fiber. Second, eggs are one of the most nutritious foods, especially in the vegetarian diet. Not only are they an excellent source of protein, but they also contain tons of vitamins. Third, there are lots of fresh vegetables like onions, mushrooms, spinach, and zucchini in this quiche that make it more nutrient-packed. This dish will leave you feeling satiated and ready to take on the day ahead!
Customizing your gluten-free quiche
There are so many options for you to customize this healthy quiche so it can be exactly how you like it! Here are some ideas:
- Add chicken sausage: For extra protein, add in cooked pieces of chicken sausage to this quiche.
- Add bacon: If you love meat, bacon is a tasty & salty addition to the recipe. I reccomend adding already crispy cooked bacon to the filling.
- Add tomato: Looking to add more veggies to this quiche? Tomato is a fantastic option that will add lots of flavor and vitamins.
- Fresh herbs: Try adding 2 Tablespoons of fresh oregano to add some more flavor.
Frequently Asked Questions
Is this quiche gluten-free?
Yes, this feta quiche is gluten free since we use sweet potatoes as the crust.
Can I meal prep it?
Yes, simply store in airtight containers in the fridge for up to 4 days. When ready to enjoy in the morning on your way to work, place in the microwave for around 1 minute until warm.
Can I use goat cheese?
Yes, you can use crumbled goat cheese in place of the feta cheese if you want.
Can I freeze quiche?
Yes, you can freeze sweet potato crusted quiche for up to 2 -3 months. To freeze, allow the entire quiche to cool and cut it up into individual pieces. Place each slice into a freezer-safe bag or wrap in plastic wrap. When you are ready to enjoy, thaw quiche slices overnight in the refrigerator before reheating in the microwave or oven at 350 degrees F for 10 – 20 minutes or until warm in the middle.
How to store leftover spinach mushroom & feta quiche
Simply store leftovers by covering the dish in aluminum foil or place quiche slices in individual airtight containers in the fridge for 2 – 3 days.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Gluten Free Feta Quiche
- 1 large sweet potato, cut into 1/8th inch thick slices
- 1 Tbsp extra virgin olive oil or avocado oil
- 1 small yellow onion, diced
- 4 oz sliced baby bella mushrooms
- 1 small zucchini, sliced into 1/4 inch quarter-moons
- 5 oz bag of spinach
- 1 tsp salt
- ½ tsp black pepper
- 6 large eggs
- ⅓ cup unsweetened almond milk
- ½ cup crumbled feta
- Preheat oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray.
- Add sweet potato slices around the base and sides (like a crust) around the greased pan, cutting some slices in half to fill gaps. Spray the sweet potatoes with additional nonstick cooking spray and bake for 22 minutes. Remove from the oven and let it cool for 5 minutes.
- Meanwhile, as sweet potatoes are in the oven, heat a large non-stick skillet to medium-high with the olive oil. Add in onion, sliced mushrooms, and zucchini. Saute for 3 – 4 minutes then add spinach and saute for 1 – 2 minutes. Remove from heat and set to the side to cool. Drain extra liquid from the pan.
- In a mixing bowl, whisk together eggs, almond milk, salt, and pepper.
- Evenly spread mushroom & spinach mixture on top of the baked sweet potato crust.
- Pour egg mixture over the top and sprinkle feta crumbles on top.
- Bake for 35 – 40 minutes, until the egg puffs up and sets. Cool for a few minutes before cutting.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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