This creamy spinach and ricotta quiche is baked in a golden sweet potato crust. It's simple, savory, comforting and perfect for brunch, lunch, or a cozy dinner.
Not only is this quiche delicious but nutritious too! It's a great source of vitamin A, potassium, and calcium. It is not made with heavy cream or a traditional pie crust like many recipes, and is naturally gluten-free.
I've always been obsessed with sweet potatoes and love to use them as a pie crust! They are so healthy and versatile. If you haven't already, be sure to check out my Air Fryer Sweet Potato Wedges, Taco-Stuffed Sweet Potatoes, and Grilled Sweet Potatoes!
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🧾 Ingredients
This recipe is packed full of healthy ingredients.
- Sweet Potatoes - 2 small
- Yellow Onion - 1 small
- Garlic - 4 cloves
- Fresh Baby Spinach - 5 ounces
- Cheddar Cheese - 1 cup
- Cottage Cheese - 1 cup
- Ricotta Cheese - ½ cup
- Eggs - 6 large
- Olive Oil - 1 tablespoon
- Black Pepper - to taste
👩🏻🍳 Instructions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, toss the sweet potato slices with 2 teaspoons of olive oil. Layer the slices in a 9" pie plate. Cut the ends off of several slices to create a flat end. These will be used for the sides. Ensure that the slices all overlap. Sprinkle with black pepper, then bake for 15 minutes.
3. In a skillet over medium heat, saute the onion in 1 teaspoon olive oil for 3-4 minutes. Add the garlic, and saute for an additional minute. Add the spinach, and stir until wilted. Remove from heat.
4. Once cooled, spread the spinach mixture over the sweet potato crust and sprinkle half of the cheddar cheese on top.
5. In a large mixing bowl, whisk together the eggs and cottage cheese, then add mixture into the pie plate. Add dollops of ricotta cheese and sprinkle with the remaining cheddar cheese and some black pepper.
5. Bake at 350 degrees for 40-45 minutes or until the top is set and starts to brown. Broil for 1-2 minutes as needed if the top needs more browning. Let cool for 10 minutes prior to slicing.
🍄 Substitutions
Yellow Onion - Vidalia onion, shallots, or scallions could all be used.
Chedder Cheese - Monterey Jack, Pepper Jack, Swiss, and Gouda would all taste amazing!
Cottage Cheese - Feel free to substitute plain Greek yogurt or goat cheese. You could also use additional ricotta!
♨️ Storage and Reheating
Store: Place any leftover quiche in an airtight container and store in the refrigerator for up to 5 days.
Freeze: Allow quiche to cool completely, then place in a freezer-safe, airtight container and freeze for up to 3 months.
Reheat: Heat quiche in the microwave on high heat for 1-2 minutes or in a 350 degree oven for 15 minutes.
🔅Chef's Tip
To avoid a messy oven, place a sheet pan under your quiche while baking!
❓FAQ
Insert a knife or toothpick into the center of the quiche. If it comes out clean, then it is ready. The center may be slightly wobbly, but will firm up while cooling.
Be sure to pre-cook the vegetables and blot with a paper towel to absorb any excess moisture before adding them to the pie crust.
📋 Recipe
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Spinach Ricotta Quiche with Sweet Potato Crust
Ingredients
- 2 small Sweet Potatoes peeled and sliced ⅛" thick
- 1 small Yellow Onion diced
- 4 cloves Garlic minced
- 5 ounces Fresh Baby Spinach
- 1 cup Cheddar Cheese shredded
- 1 cup Cottage Cheese
- ½ cup Ricotta Cheese
- 6 large Eggs
- 1 tablespoon Olive Oil divided
- Black Pepper to taste
Instructions
Sweet Potato Crust
- Preheat oven to 350 degrees.
- In a large mixing bowl, toss the sweet potato slices with 2 teaspoons of olive oil. Layer the slices in a 9" pie plate. Cut the ends off of several slices to create a flat end. These will be used for the sides. Ensure that the slices all overlap. Sprinkle with black pepper, then bake for 15 minutes.
- Remove from the oven.
Spinach Ricotta Quiche
- In a skillet over medium heat, saute the onion in 1 teaspoon olive oil for 3-4 minutes. Add the garlic, and saute for an additional minute. Add the spinach, and stir until wilted. Remove from heat.
- Once cooled, spread the spinach mixture over the sweet potato crust and sprinkle half of the cheddar cheese on top.
- In a large mixing bowl, whisk together the eggs and cottage cheese, then add mixture into the pie plate.
- Add dollops of ricotta cheese and sprinkle with the remaining cheddar cheese and some black pepper.
- Bake at 350 degrees for 40-45 minutes or until the top is set and starts to brown.
- Broil for 1-2 minutes as needed if the top needs more browning.
- Let cool for 10 minutes prior to slicing.
