Vegetable Quiche with Spinach and Sweet Potatoes Recipe

removing a slice from a quiche in a metal pie plate

4 from 4 votes

Vegetable Quiche with Spinach and Sweet Potatoes Recipe

Layers of fluffy eggs, tender veggies, and melted cheese make this vegetable quiche a great crowd-pleasing dish for breakfast, brunch, lunch, or dinner. Store-bought pie crust cuts the recipe time in half without sacrificing a buttery, flaky crust.

Prep Time45

Cook Time45

Total Time1 30

Course: Breakfast, Brunch

Cuisine: Mediterranean

Keyword: egg recipe, quiche, vegetables, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Mixing Bowls
Pie Plate
Cutting Board
Half Sheet Pan

Ingredients

1 store-bought pie crust (see note)
2 medium sweet potatoes, peeled and sliced into 1/2-inch cubes (about 3 cups)
1 cup chopped onion
2 Tablespoons olive oil
1 teaspoon kosher salt, divided
10 ounces frozen chopped spinach, thawed (see note)
5 large eggs
1 cup milk
1/4 cup heavy cream
1 cup shredded Gruyere cheese (about 4 ounces)
1/4 teaspoon black pepper
3 ounces goat cheese

Instructions

Preheat the oven to 400°F.
Combine the sweet potatoes, onion, olive oil, and 1/2 teaspoon salt. Spread out on a rimmed sheet pan and bake, stirring halfway through cooking, until the sweet potatoes are tender, 18 to 22 minutes.
While the sweet potatoes roast, bake the pie crust until firm, 8 to 10 minutes. Set it aside to cool.
When the sweet potatoes and pie crust are done, reduce the oven temperature to 350°F.
Wrap the defrosted spinach in a clean dry dish towel or several layers of paper towels and squeeze to remove as much moisture as possible.
In a mixing bowl, whisk the eggs until even and frothy. Whisk in the milk, heavy cream, 1/2 teaspoon salt, and black pepper until evenly combined.
Fill the pie crust with the spinach, then the gruyere cheese, then the sweet potatoes and onions.
Pour the egg filling over the vegetables. Crumble the goat cheese on top.
Bake the quiche just until the center is set, 50 to 60 minutes (see note).
Allow the quiche to cool for about 15 minutes before slicing and serving (it will slice more easily if cooled a bit first).

Notes

Pie Crust - Check the package instructions on your brand of pie crust before you get started. Many need to be defrosted before you use them. I often like to use the pie crusts that come in an aluminum pie plate (in the freezer section) for total simplicity, but you can also buy the variety that you roll out and put in your own pie plate.

Spinach - You can also prepare the spinach by heating ¼ cup of water and 10 ounces of baby spinach in a saucepan over medium-high heat. Cook the spinach, stirring occasionally, until it wilts. Let it cool and then squeeze out as much moisture as possible. You can roughly chop the spinach to make it easier to slice through in the quiche.

Cook Time - Cooking time will vary depending on the depth and size of your pie plate and the type / thickness of the pie crust you use. Check to make sure the center doesn’t wobble when you give the pie plate a small shake and use a tester inserted into the center to make sure that the quiche is cooked through.

Nutrition