Happily Whole

Living well from the inside out

Sweet Potato Crusted Quiche

Organic eggs, fresh herbs, dark leafy greens and my all time favorite--the sweet potato! What is NOT to like in this crossover dish?

Just a side note-Here's some proof of my sweet potato obsession: 

Sweet potato, Avocado Brownies

Sweet Potato, Black Bean Enchiladas

Sweet Potato, Chick Pea Patties

A Personal Story incorporating sweet potatoes at the end!

I've prepared this for breakfast, brunch and dinner. And I may or may not have polished the leftovers off cold from the fridge for an evening snack. Whenever you eat this protein packed meal, it provides a grain-free filling delight! 

I served it with a sprouted grain English muffin half and some diced, roasted sweet potatoes. I roasted those right along with quiche while it was baking. A side of berries completed the plate both for flavor and nutrient profile. 

When I started the 30 Day Spring Cleaning Challenge, I made sure that all the ingredients in this quiche fit the Grocery Shopping List guidelines. That way, I could make it for brunch on Sunday and eat leftovers throughout the week. I'd also like to suggest baking the batter in a cupcake pan (using parchment paper cupcake wrappers). It takes the 'grab and go' breakfast to the next level! 




  • 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • ½ small, mild onion (like yellow onion)
  • 2 cloves of garlic, minced
  • 2 bunches washed, chopped spinach (about 3 cups)
  • 6 or 7 large eggs (choose organic, from grass fed chickens whenever possible)
  • ½ cup organic milk (or plain almond milk)
  • 1 cup grated white cheddar cheese (I love using a sharp cheddar but you can use your preference)
  • Some fresh herbs (I used rosemary, thyme, chives and parsley)*
  • ⅓ cup goat cheese (you can use feta or any other variety)
  • ¼ cup finely shredded Asiago or Parmesan cheese
  • Salt and Pepper to taste

Recipe Instructions

  • Preheat the oven to 400 degrees F. 
  • Peel sweet potatoes and slice them as thin as you can. Spray or butter the bottom of a deep pie plate. Line the sliced sweet potatoes on the bottom of the pan. 
  • Bake for about 15 minutes, until sweet potato slices can be pierced with a fork. 
  • Put olive oil into a saute pan and saute the garlic and onion for about 5 minutes. 
  • Add the spinach to the pan and cover, allowing the spinach to wilt and release water. 
  • Drain any access water from the pan. 
  • In a meduim bowl, whisk the eggs well. Add the cheddar cheese and herbs. Stir well. 
  • Add the mixture from the saute pan into the egg mixture and stir. Pour over the baked sweet potato slices in the pie plate. 
  • Sprinkle the asiago cheese on top. 
  • Bake at 375 for about 40 minutes, until solid in the middle. 
  • Allow to cool for a few minutes and enjoy! 

Recipe Notes

*Choose herbs to your taste. I used about a tablespoon of each. But here's where you can use your creativity. 

Like us on Facebook!


Subscribe to our mailing list

* indicates required