Spinach & Goat Cheese Quiche w/ Sweet Potato Crust

Make this delicious quiche for breakfast or brunch using fresh spinach and goat cheese!

Homemade Cheesy Egg Quiche for Brunch with Spinach and Tomato

4 Servings


Coconut oil cooking spray
1 large sweet potato, cut into 1/8th-inch slices
1 t olive oil
1 small white onion, diced
1 jalapeno, seeded and diced
1 large Roma tomato, diced
1 (5 oz.) bag of spinach
1/4 t salt
1/8 t ground black pepper
4 large egg
4 large egg whites
1/3 cup Almond Breeze unsweetened almond milk
1/4 t salt
1/8 t ground black pepper
1/2 cup goat cheese crumbles


1. Preheat oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray.

2. Add sweet potato slices all around the base. Cut some in half if you need them to fit on the sides.

3. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in the oven.

4. While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium-high heat. Add in onion, jalapeno, and diced tomato, and sauté for a few minutes.

5. Add spinach and sauté until spinach wilts. Remove from heat and set aside to cool.

6. In a medium bowl, whisk together eggs, egg whites, almond milk, salt, and pepper.

7. Add cooled spinach mixture over the baked sweet potato crust, then pour egg mixture over the top.

8. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.

9. Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into slices.

Nutrition per serving

Calories: 140
Fat: 7g
Sodium: 370mg
Carbohydrates: 8g
Protein: 10g

Recipe adapted from Ambitious Kitchen. Curated by our culinary medicine team!

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Anschutz Health and Wellness Center