Spinach & Feta Quiche with Sweet Potato Crust

🥧 Spinach & Feta Quiche with Sweet Potato Crust (Mediterranean Style)

Serves: 4–6
Prep time: 20 min
Cook time: 40–45 min
Total time: ~1 hour

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🥔 Ingredients

For the Sweet Potato Crust

• 1 large sweet potato, peeled and thinly sliced (⅛ inch thick)

• 1 tbsp olive oil

• Salt & pepper to taste

For the Quiche Filling

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 3 cups fresh spinach (or 1½ cups frozen spinach, thawed and squeezed dry)

• ½ cup crumbled feta cheese

• ¼ cup chopped sun-dried tomatoes (in oil, drained)

• 1 tbsp chopped fresh oregano (or ½ tsp dried)

• 1 tbsp chopped fresh dill (optional, but very Mediterranean!)

• 5 large eggs

• ½ cup milk (or half-and-half for creamier texture)

• Salt & pepper to taste

Optional toppings: sliced black olives, cherry tomato halves, or a sprinkle of za’atar

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🔪 Instructions

1. Prepare the Sweet Potato Crust

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9-inch pie dish or quiche pan with olive oil.

3. Arrange the sweet potato slices in overlapping layers to cover the bottom and sides of the dish.

4. Brush lightly with olive oil and season with salt and pepper.

5. Bake for 20 minutes until the slices begin to soften and edges just start to brown.

6. Remove from oven and set aside.

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2. Prepare the Filling

1. In a medium skillet, heat olive oil over medium heat.

2. Sauté onion for 3–4 minutes until softened.

3. Add garlic and cook 1 minute more.

4. Stir in spinach and cook until wilted (2–3 minutes). Remove from heat.

5. Stir in feta, sun-dried tomatoes, oregano, and dill.

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3. Assemble the Quiche

1. In a bowl, whisk together eggs, milk, salt, and pepper.

2. Spread the spinach-feta mixture evenly over the pre-baked sweet potato crust.

3. Pour the egg mixture over the top, ensuring it spreads evenly.

4. (Optional) Top with olives or cherry tomato halves for a Mediterranean finish.

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4. Bake

• Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and the top is slightly golden.

• Let cool for 5–10 minutes before slicing.

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🍽️ Serving Suggestions

Serve warm or at room temperature with:

• A Greek salad (tomatoes, cucumber, red onion, olives, lemon-olive oil dressing)

• A side of tzatziki or hummus

• A sprinkle of fresh parsley or arugula on top for color

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🌿 Tips & Variations

• Add protein: Include diced cooked chicken, turkey, or chickpeas.

• Dairy-free: Use plant-based feta and unsweetened almond milk.

• Low-carb: Replace sweet potato with a zucchini or almond-flour crust.

• Make ahead: Keeps well in the fridge for up to 4 days; great for meal prep.