Sweet Potato Crust Quiche

I have seen this recipe floating around Goodful on Facebook for a while now so decided it is time to give it a go. This quiche is like a frittata with a yummy sweet potato layer as the base to make it resemble a quiche (but without the pastry!). 

Not only is it delicious, it is a well balanced meal with a good mix of veggies, healthy carbs (sweet potato) and protein (eggs and feta). I served it with a handful of mesclun and next time I make this I am planning to also make a chunky tomato sauce to serve with it 😋

This made enough for Brendin and I, so 2 serves. If you wanted to make it go a bit further then add more eggs and an extra dash of milk for each egg.

Sweet Potato Crust Quiche


  • 1 medium sweet potato
  • 1/4 tsp Himalayan salt
  • 2 tsp coconut oil
  • 1/2 a red onion, thinly sliced
  • 1/2 a red capsicum, thinly sliced
  • 1 big handful of spinach
  • 60g feta cheese, chopped into cubes or crumbled 
  • 4 eggs
  • 1/2 tsp Himalayan salt
  • 1/2 cup of almond milk (or milk of your choice: organic full fat milk, coconut milk etc)


  1. Pre-heat the oven to 180 degrees.
  2. Very thinly slice sweet potato or use a mandolin.  
  3. Layer the sweet potato over the base and sides of the quiche dish, making sure it is 3 slices thick.
  4. Spray with coconut oil or drizzle coconut oil over the sweet potato, sprinkle with 2 pinches of salt and bake in the oven for 20 minutes until soft.
  5. Cover the cooked sweet potato base with red onion, capsicum, spinach and feta cheese. 
  6. In a bowl whisk the eggs, 1/2 tsp of himalayan salt and almond milk, and pour this over the base. 
  7. Bake in the oven for another 30-40 minutes until the egg is firm in the middle.

Serves 2

If you make this sweet potato crust quiche then please share it with me as I LOVE seeing your creations. Message me on Facebook or tag me on Instagram @chloemoir_nutrition 💛