Sweet Potato Crust Quiche

This veggie packed quiche uses sweet potato as the crust! The filling is made with fluffy eggs, spinach, and, butternut squash. This quiche is healthy, flavorful, easy, and delicious all in one!

sweet potato crust quiche

Eggs are a great way to start the day because they’re satisfying, keep me full, and have a great balance of protein and healthy fats. Plus, quiche is a great make ahead breakfast. That means all you have to do in the morning is microwave it for a minute, and you have got yourself a real breakfast that is quick too!

Ingredients and Substitutions

  • Sweet potato- This is what we’re using as the base of the quiche. It makes a tasty crust! If you want to make a traditional quiche, you can substitute this with a pre-made pie crust.
  • Olive oil- A little oil helps soften the onion and mellow the flavors.
  • Onion- I used about 1/2 of a small yellow onion. I recommend freezing the remaining onion for soups, omelets, or more quiche!
  • Spinach- I used fresh spinach, but frozen spinach can work, too.
  • Garlic- If you don’t have fresh garlic, you can substitute it with 1/2 teaspoon of garlic powder.
  • Butternut squash- I often buy frozen butternut squash that is pre-cut and peeled. But if you’re using a whole squash, you can use the leftovers in this butternut squash soup!
  • Eggs- I recommend high-quality free range organic eggs for the best flavor.
  • Milk- I used almond milk, but dairy milk is fine if you don’t need to make this dairy free.
  • Nutritional yeast- This adds a slightly cheesy, savory flavor, but if you don’t have any, you can leave it out.
  • Seasonings- I used salt, pepper, and red pepper flakes. You can adjust the seasonings to your preferences.

Tips for the Perfect Sweet Potato Crust

You want to slice the sweet potato very thinly. I recommend using a mandoline if you have one, as it makes it quick and easy to create thin, uniform slices. If you don’t have a mandoline slicer, you can do it with a very sharp knife. Try to make the slices 1/8″ inch in thickness. Be sure to spray the pie pan with non-stick spray so the sweet potatoes don’t stick to the pan.

butternut squash

How to Steam Butternut Squash in the Microwave

Here’s a simple method for steaming butternut squash in the microwave:

  1. Wash and peel the butternut squash, then cut it into small, evenly sized-pieces.
  2. Place the squash pieces in a microwave-safe dish with a lid.
  3. Add a small amount of water to the dish, about 1/4 inch or so.
  4. Cover the dish with a lid or plastic wrap and microwave on high for 5-7 minutes or until the squash is fork-tender.
  5. Remove the dish from the microwave and drain any excess water.

How to Make a Sweet Potato Quiche

What to Serve with Quiche

If you’re making this recipe for brunch, you might be looking for something to pair it with. Try enjoying it with this delicious healthy fruit tart or this lemon and berry yogurt cake. Or keep it simple and pair with a simple fruit salad or mixed green salad.

How to Reheat Quiche

You can reheat this quiche in the microwave. I recommend reheating one serving at a time on 50% power for 1-2 minutes at a time until heated through. Alternatively, you can reheat this in the oven. Place the baking dish back in the oven for 10-20 minutes, depending on how many servings are left.

sweet potato crust quiche

If you want some other ideas that involve eggs be sure to check out my egg muffins (so easy for on the go!), my egg (white) wraps (the lowest carb tortilla you will ever have!), and my sweet potato egg nests (so fun!).  And if you are rounding out your brunch table be sure to check out my bread pudding breakfast bake and my 3 ingredient sweet potato protein waffles.

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sweet potato crust quiche

Sweet Potato Crust Quiche

  • Author: Megan
  • Total Time: 1 hour
  • Yield: one 9inch pie 1x
  • Diet: Gluten Free


Fluffy eggs mixed with spinach, butternut squash, and spices atop a crust made solely of sweet potatoes.  This quiche is healthy, flavorful, easy, and delicious all in one!


  • 1 large sweet potato (about 1lb), very thinly sliced
  • 1 teaspoon olive oil
  • 1/4 cup diced yellow onion
  • 1 cup of fresh spinach
  • 1 clove garlic, minced
  • 1/2 cup peeled and cubed butternut squash
  • 6 eggs
  • 1/3 cup almond milk (or dairy milk)
  • 1/2 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)


  1. Preheat oven to 375 degrees.
  2. Spray a pie pan with nonstick spray, and then layer the potatoes on the bottom and sides of the dish.
  3. Bake the sweet potato crust for 20 minutes.
  4. While that is baking, add the olive oil to a large skillet and sautè the onion for 3-4 minutes over medium heat, stirring frequently.
  5. Add the garlic and spinach and continue to sautè for 1 minute.
  6. In a microwave-safe bowl, add the squash and 2 tablespoons of water. Microwave on high for 4-5 minutes or until the squash is softened.
  7. Combine your eggs, milk, and spices in a large bowl and whisk until combined.
  8. When the crust is done, first add the spinach mixture, then the squash, and lastly, pour the eggs mixture on top of everything.
  9. Bake for an additional 30 minutes, until eggs are cooked through.


Feel free to play around with the veggies/spices to your taste!

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Quiche, sweet potato crust quiche, healthy quiche, dairy free quiche


  1. Gibel Gapare

    This is an amazing recipe. The whole family enjoyed eating this delicious Quiche. I love how you use sweet potato as the crust 👏👏.

    I’m definitely going to try more of her recipes 💯

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