Is the sweet potato quiche gluten-free?

Yes, as long as you use cornstarch for the custard. The crust is nothing but sweet potato, there is no flour anywhere. If you cook strictly gluten-free, still check the labels on the feta and the plant milk.

How thin do the sweet potato slices need to be?

About 2 to 3 mm (1/8 inch). That way they soften during pre-baking but can still be layered overlapping in the dish. A vegetable slicer or mandoline is the quickest and most even way to cut them.

Can I use frozen spinach?

Yes, about 400 gr (14 oz.) of frozen leaf spinach replaces the 500 gr (18 oz.) of fresh. Thaw it completely and squeeze it out firmly before it goes into the pan. Otherwise it releases too much water and the custard will not set.

How long does the quiche keep and can I freeze it?

Well covered, it keeps 3 days in the fridge and tastes good cold too. To reheat, give it 10 minutes at 160°C (320°F) in the oven. You can freeze it, but the custard turns a little softer afterwards.

Can I make the quiche vegan?

Yes, with a custard of 300 gr (10.5 oz.) of silken tofu, 2 Tbsp of cornstarch, salt and paprika instead of the eggs, plus vegan feta. The baking time stays the same, but let the quiche rest for 15 minutes before you cut it.

1 OCTOBER 2026

Sweet Potato Quiche with Spinach and Feta, No Pastry

By Verena Frei

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Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 4 servings

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Hello lovelies,

sometimes a favorite recipe is born simply because you do not feel like making pastry. That is how this sweet potato quiche came about: instead of dough I lay paper-thin sweet potato slices in the dish, pre-bake them briefly and fill them with spinach, feta and a creamy egg custard. The edge turns golden and slightly sweet, the filling stays juicy, and on top of that the quiche is gluten-free.

Sweet potato quiche with spinach and feta from above in the dark dish, without garnish

If you are after a classic quiche with pastry, my vegan tomato quiche with a crisp crust is the counterpart. This one is the lighter version for all the days when you would rather skip kneading dough.

The sweet potato crust

What matters most are evenly thin slices, ideally 2 to 3 mm (1/8 inch). With a mandoline that takes 2 minutes. Layer the slices like roof tiles and let them stick out a little over the edge, then this pretty, wavy ring forms as it bakes.

Close up of the quiche with spinach, pieces of feta, golden custard and red sprouts

If a sweet potato is left over, here it almost always ends up in a sweet potato pumpkin soup with coconut milk. The soup also makes a lovely starter when the quiche is the main course.

Spinach and cheese are an unbeatable pair for me anyway. In the oven I also like to combine spinach with something creamy in my stuffed peppers with spinach and ricotta, an equally easy dinner for the whole family.

Sweet potato quiche from the side at an angle with a golden edge of sweet potato slices

Whole quiche with sweet potato crust in the dish on a blue plate in the sunlight

Ingredients for sweet potato quiche: sweet potatoes, fresh spinach, feta, onion, garlic and paprika

Let the quiche rest for 10 minutes after baking before you cut it. The custard settles and the slices do not fall apart.

And if you want to try sweet potatoes a completely different way, make my sweet potato tacos with avocado cream. I would love to hear how the sweet potato quiche turned out for you.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: in the photos there are a few red sprouts on top of the quiche, they add color and a fresh bite but are not part of the recipe. Squeeze the spinach out well after wilting it, that is the most important step for a custard that sets. If you like, add a few sun-dried tomatoes or toasted pine nuts to the filling. For a brunch I bake the quiche the evening before and serve it lukewarm or cold with a green salad.

Sweet potato quiche with spinach and feta in a dark dish, sweet potato slices around the edge, red sprouts on top

Sweet Potato Quiche with Spinach and Feta, No Pastry

Gluten-free quiche with a crust of sweet potato slices, filled with spinach, feta and an egg custard and baked until golden.

Course:Main Dish
Prep:25 min
Cook:50 min
Servings:4 servings

Vegetarian

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EQUIPMENT

quiche or tart dish (26 cm / 10 inch)
vegetable slicer or mandoline
pastry brush
large frying pan
mixing bowl
whisk

INGREDIENTS

For the sweet potato crust:

2medium sweet potatoes
1Tbspolive oil or oil spray

For the filling:

1onion
1garlic clove
1Tbspolive oil
500gr (18 oz.)fresh spinach
1pinchnutmeg
salt and pepper to taste
150gr (5.3 oz.)feta

For the custard:

3eggs
100ml (1/2 cup)plant milk for example oat or soy milk
1tspcornstarch
½tsppaprika sweet

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INSTRUCTIONS

Pre-bake the sweet potato crust

Preheat the oven to 180°C (356°F) top and bottom heat and grease the dish.
Peel the sweet potatoes and cut them into slices 2 to 3 mm (1/8 inch) thin with a knife or a mandoline.
Line the base and sides of the dish with the slices, overlapping like roof tiles, and brush or spray them with 1 Tbsp of olive oil.
Pre-bake for 15 minutes until the slices are soft and starting to color at the edges. Take the dish out and leave the oven on.

Spinach and feta filling

Finely chop the onion and garlic. Wash the spinach and chop it roughly, depending on the size of the leaves.
Heat the olive oil in a large frying pan and sauté the onion and garlic until translucent.
Add the spinach and stir until it has wilted. Season with nutmeg, salt and pepper and pour off any excess liquid.
Cut the feta into small cubes or crumble it and mix it into the spinach.

Custard and baking

Whisk the eggs, plant milk, cornstarch, paprika and a little pepper in a bowl.
Spread the spinach and feta filling over the pre-baked sweet potato crust and pour the custard evenly over it.
Bake the quiche for 30 to 35 minutes until the custard is set and the top is golden.

Serve

Take it out of the oven, let it cool for 10 minutes and cut into slices.

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Calories: 360 kcal
Protein: 17 g

GOOD TO KNOW

Frequently asked questions

Yes, as long as you use cornstarch for the custard. The crust is nothing but sweet potato, there is no flour anywhere. If you cook strictly gluten-free, still check the labels on the feta and the plant milk.
About 2 to 3 mm (1/8 inch). That way they soften during pre-baking but can still be layered overlapping in the dish. A vegetable slicer or mandoline is the quickest and most even way to cut them.
Yes, about 400 gr (14 oz.) of frozen leaf spinach replaces the 500 gr (18 oz.) of fresh. Thaw it completely and squeeze it out firmly before it goes into the pan. Otherwise it releases too much water and the custard will not set.
Well covered, it keeps 3 days in the fridge and tastes good cold too. To reheat, give it 10 minutes at 160°C (320°F) in the oven. You can freeze it, but the custard turns a little softer afterwards.
Yes, with a custard of 300 gr (10.5 oz.) of silken tofu, 2 Tbsp of cornstarch, salt and paprika instead of the eggs, plus vegan feta. The baking time stays the same, but let the quiche rest for 15 minutes before you cut it.

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TAGS:QUICHESWEET POTATOSPINACHFETAOVEN BAKEDFALLBRUNCHGLUTEN FREEVEGETARIAN

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