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Sweet Potato and Spinach Quiche

Posted 01-29-2016
In Recipes

Sweet Potato and Spinach Quiche

Quiche is a favorite light meal of mine. I especially love the versatility of the dish. Start with a few eggs and a pie crust and the possibilities are endless! It's a great way to use up stuff from your fridge and it makes for a light yet satisfying meal in itself.

I came up with this simple nutritious quiche using ingredients I had on hand from the holidays. The combination of flavors along with the color is fantastic and the Dijon mustard gives it a just the right tang. It tastes as good as it looks!

Sweet Potato and Spinach Quiche

  • 1 deep dish pie crust (I use Pillsbury frozen)
  • 1/2 large onion, chopped
  • 1 medium sweet potato, peeled and cubed
  • 4-5 cups fresh spinach, coarsely chopped (about 2 large handfuls)
  • 1 T olive oil
  • 4 eggs
  • 1/2 cup half & half mixed with 1/2 cup water
  • 1 T Dijon mustard
  • 1 t sea salt
  • 1/2 t ground black pepper
  • 1/2 cup goat cheese, crumbled


  1. Preheat oven to 375.
  2. Over medium heat, sauté onion in olive oil for about 2 minutes.
  3. Add sweet potatoes; cook and stir another 3 minutes.
  4. Reduce heat to low. Add 3 T water; cover and cook 5 minutes until potatoes are soft
  5. Turn off heat and stir in spinach. Cover and let sit for 4 minutes.
  6. In the mean time, beat together eggs, liquid, mustard, salt and pepper.
  7. When spinach is wilted, stir well and spread mixture in pie shell.
  8. Carefully pour egg mixture over the top.
  9. Sprinkle evenly with goat cheese.
  10. Place quiche on baking sheet and bake for 45-50 minutes until done.
  11. Let sit for about 10-15 minutes before cutting.

Slym Cook says: This recipe fills a pie shell very full, so be sure to place it on a baking sheet to catch any spillover. I use half and half thinned with water because that's what I have, but regular milk should work as well.

quich 2 quiche