Sweet Potato Crust Quiche {Video}

Breakfast is served with this delicious, gluten free quiche! That’s right, this sweet potato crust quiche is gluten and grain-free making this vegetarian breakfast protein and veggie packed. The crust is made with grated sweet potato and almond flour AKA you’ll never go back to the classic quiche crust again!

Prep: 30 minutesCook: 55 minutesTotal: 1 hour 25 minutes
Fat 25 Carbs 20 Protein 16
Yield 6 1x



  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal*
  • 2.5 cups grated sweet potato (1 large)*
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon garlic powder
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup super-fine almond flour


  • 8 large eggs
  • 1/4 cup almond milk
  • 1 large white onion, caramelized**
  • 2 cups fresh spinach, packed
  • 1 red pepper, chopped
  • 1/4 cup sun-dried tomatoes
  • 2 oz. goat cheese crumbles



  1. Preheat oven to 425ºF and wipe a 9-inch circular pan (we used a cast iron that is 2.5-inches in depth) with olive oil and sprinkle with cornmeal. Set aside.
  2. Start your crust by placing grated sweet potato in a medium-sized bowl. Sprinkle with 1/4 teaspoon salt and let sit for 15-20 minutes. You do this to draw the moisture out of the sweet potato before forming our crust.
  3. Place sweet potato in the middle of two paper towels and twist. You should be able to wring out any access liquid. Note that some sweet potatoes are moister than others.
  4. Next, place sweet potato in a medium-sized bowl with all other crust ingredients and mix well. Use your hands to form a ball with the sweet potato mixture.
  5. Place sweet potato ball onto the pan and use your hands to flatten the sweet potato ball into a crust for your frittata. It should cover the bottom and halfway up the sides.
  6. Place in the oven and bake at 425ºF for 20 minutes.


  1. Remove crust from oven and let cool.
  2. While crust is cooling, prep all vegetables for the frittata. Measure out 2 cups of packed spinach, caramelize a large white onion, and chop a red pepper. Set aside.
  3. Place 8 eggs and 1/4 cup of almond milk into a medium-size bowl and whisk.
  4. Next, place caramelized onion, spinach, and red pepper on top of the sweet potato crust and pour egg mixture over the veggies. Use your hands or a spatula to make sure the veggies are submerged in the eggs.
  5. Top eggs and veggies with sun-dried tomatoes and goat cheese.
  6. Cover with tin foil and bake for 20 minutes at 425ºF. Remove tin foil and bake for an additional 10-15 minutes.

Tips & Notes

*To make this recipe grain-free you can sub almond flour for the cornmeal.

**Nutrition information includes an additional 4 tablespoons of olive oil for the caramelized onions. See THIS recipe for reference.

Nutrition Facts

Serving Size: 1/6 Calories: 365 Sugar: 6 Fat: 25 Carbohydrates: 20 Fiber: 4 Protein: 16