One of my favorite things about quiche is its versatility. You can mix in any of your favorite veggies and cheeses for a simple, quick breakfast or dinner. Most recipes call for a dozen or more eggs, but this one is lighted up with only 6 eggs and milk to make it fluffy. Also using only 4 whole eggs lightens up the calories as well.


quiche 1

The first step in the quiche is to wash and dry your sweet potatoes, then thinly, and carefully, slice thin, about a ¼-½ inch thick. I would say the thinner the sweet potatoes the better to lessen the cooking time, but if you’d like more of the sweet potato flavor in your quiche, then you can slice thicker. I also used a mandolin as the best way to get even slices so the crust bakes consistently. Once your slices have a nice coat of olive oil, spread them evenly into a pie pan a bake at 425 degrees for 20 minutes. It’s essential to “prebake” the crust so that the sweet potatoes are thoroughly cooked.


quiche 2


While the crust is baking, combine your eggs, milk, seasonings, and spinach in a bowl. Once the crust is done baking, add the goat cheese crumbles to the crust and poor over the egg mixture. I recommend doing this way instead of topping the quiche with the goat cheese so that it doesn’t burn and as opposed to mixing in with the eggs so that the flavor of soft cheese doesn’t get lost in the rest of the mixture. Put the quiche back in the oven for 35-45 minutes, or until the center is completely cooked.


quiche 3

I hope you enjoy this recipe as much as I enjoyed creating it. I wanted to create a quiche recipe that used something different than the traditional pie crust. Sweet potatoes add an extra veggie to the quiche and go great with the spinach and goat cheese flavors. Feel free to check out our other quiche recipe, Double Swiss Quiche


Sweet Potato Crusted Quiche with Spinach and Goat Cheese

By Lisa Kay, MS, RD

6 Servings



1 large sweet potato

2 Egg whites

4 Whole eggs

½ c low fat milk

1 c fresh or frozen spinach

2 oz Goat cheese, crumbled

T sp. Pepper

1 T Olive Oil



  1. Preheat oven to 425 degrees.
  2. Thoroughly wash sweet potato. Use a mandolin or a knife and thinly slice sweet potato.
  3. Coat pie pan with nonstick cooking spray. Line bottom and sides of pie pan with sweet potato slices. Drizzle with olive oil and bake for 20 minutes.
  4. While crust is cooking combine eggs, egg whites, and spinach  in a large bowl.
  5. When sweet potato crust is finished after 20 minutes, top crust with goat cheese crumbles and pour egg mixture into pie pan.
  6. Cook quiche for 35-45 minutes, or until firm.



Calories: 133

Fat (g): 7

Sodium (mg): 246

Protein (g): 11

Carbs (g): 5

Fiber (g): <1