Go Back
+ servings
healthy spinach mushroom & feta quiche with sweet potato crust

Gluten Free Feta Quiche

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.
5 from 11 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Serving 6 servings

Ingredients
 

  • 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
  • cup unsweetened almond milk
  • ½ cup crumbled feta

Instructions

  • 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. 
    how to make sweet potato quiche crust
  • 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.
    sprinkled feta on top of crustless healthy quiche
  • Bake for 35 - 40 minutes, until the egg puffs up and sets. Cool for a few minutes before cutting.
    healthy spinach mushroom & feta quiche with sweet potato crust

Notes

TO STORE: cover the dish in aluminum foil or place quiche slices in individual airtight containers in the fridge for 3 - 4 days. 
TO REHEAT: in the microwave until warm (no longer than 2 minutes) or oven at 350 degrees F for 10 - 20 minutes depending on how much is leftover and until warm in the middle.
Almond Milk: Substitute with any other plain, unsweetened milk (2%, whole, skim).
Feta: Can use goat cheese or shredded mozzarella.

Nutrition

Calories: 182kcal | Carbohydrates: 15g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 423mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8365IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 1mg
Course Breakfast
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!