Easy Sweet Potato Quiche with Spinach and Feta
This sweet potato quiche is a weeknight hero, combining roasted sweet potato cubes that turn almost candy-like with wilted spinach and salty feta in a silky custard.
It feels special enough for brunch but comes together with a simple homemade crust (or a store-bought one, I will not judge). Make it once and you will find yourself reaching for those sweet potatoes on the counter again.
Why This Quiche Stays in the Rotation
The sweet potato pieces roast until their edges crisp and their centers turn soft and sweet. That caramelized layer adds a depth you do not get from raw vegetables, so every bite is more interesting than a standard quiche.
Feta brings a tangy saltiness that cuts through the rich custard, and the spinach keeps things fresh and earthy. It reheats beautifully, so leftovers are a gift for lunch the next day.
Ingredients
- 1 1/4 cups all-purpose flour: spooned and leveled, for a tender crust
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter: cut into small cubes
- 4 to 5 tablespoons ice water
- 1 medium sweet potato (about 8 oz): peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 tablespoon olive oil, plus more for the spinach
- Salt and freshly ground black pepper
- 5 ounces fresh baby spinach: (about 3 packed cups)
- 1 clove garlic: minced (optional)
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of grated nutmeg
- 4 ounces feta cheese: crumbled
- 1/4 cup grated Parmesan
Variations and Substitutions
- Use a different cheese: Swap feta for crumbled goat cheese, shredded sharp cheddar, or Gruyère.
- Make it dairy-free: Use a plant-based butter and milk (like oat or unsweetened almond), and skip the cheese or use a dairy-free feta alternative.
- Change the greens: Kale or Swiss chard work well. Remove tough stems, chop finely, and sauté until tender.
- Add a little heat: A pinch of red pepper flakes in the custard or a few thin slices of jalapeño on top before baking gives it a gentle kick.
If you like roasted sweet potato in savory dishes, you might enjoy a Sweet Potato and Black Bean Enchilada Bake too.
How To Make Sweet Potato Quiche
Step 1: Make the Dough
Start with the crust. In a food processor, pulse the 1 1/4 cups flour and 1/2 teaspoon salt to combine. Add the cold butter cubes and pulse until the mixture looks like coarse sand with a few pea-sized pieces left. Sprinkle in 4 tablespoons of ice water and pulse just until the dough holds together when you pinch a bit between your fingers. If it is too dry, add the remaining tablespoon of water, 1 teaspoon at a time.
Turn the dough onto a piece of plastic wrap, press it into a flat disk, and wrap tightly. Chill for at least 30 minutes, or while you prep the filling. This rest time relaxes the gluten and keeps the crust tender, not tough.
Step 2: Blind Bake the Crust
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Ease it into a 9-inch pie plate (not deep dish), trim the overhang to about 1/2 inch, and tuck the edge under to form a neat rim. Crimp the edge with a fork or your fingers. Prick the bottom all over with a fork, line it with parchment paper, and fill with pie weights or dried beans.
Bake until the edges look dry and just start to turn golden, about 15 minutes. Carefully remove the parchment and weights, then bake for another 5 to 7 minutes, until the bottom loses its raw doughy look. It should be lightly golden and firm to the touch. Set the crust aside to cool slightly while you roast the sweet potatoes.
Step 3: Roast the Sweet Potatoes
While the crust bakes, make sure the oven is at 400°F. Toss the sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper on a rimmed baking sheet. Spread them in a single layer and roast for 20 to 25 minutes, stirring once halfway, until the edges are caramelized and a fork slides in easily.
You will see the cubes shrink a little and turn deep orange. Do not skip the roasting; it concentrates the sweetness and prevents the quiche from becoming watery. Let them cool for a minute while you wilt the spinach.
Step 4: Wilt the Spinach
Warm a drizzle of olive oil in a large skillet over medium heat. Add the garlic, if using, and stir for 30 seconds until fragrant. Pile in the spinach (it will look like a mountain) and cook, tossing with tongs, until it fully wilts, about 2 to 3 minutes. Season with a pinch of salt.
The spinach will shrink dramatically; that is normal. Once it is dark green and no longer raw, transfer it to a plate to cool slightly. Give it a gentle press with paper towels to remove any excess moisture.
Step 5: Whisk the Custard and Fill
Lower the oven to 375°F (190°C). In a large bowl or a large liquid measuring cup, crack the 4 eggs and whisk them until smooth. Pour in the 1 1/2 cups half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the pinch of nutmeg. Whisk until everything is uniform. Now scatter the wilted spinach, roasted sweet potato cubes, and crumbled feta evenly over the parbaked crust. Pour the custard mixture on top, and finish with a sprinkle of Parmesan.
The custard will settle around the fillings. Use a spoon to nudge any vegetables peeking above the surface so they are mostly submerged; that keeps them from drying out. The fillings do not need to be perfectly even, but avoid large clumps.
Step 6: Bake and Serve
Carefully transfer the quiche to the middle rack of the 375°F oven. Bake for 35 to 40 minutes, until the edges are puffed and set but the very center still has a slight jiggle when you nudge the pan. Turn the oven off, crack the door, and let the quiche cool inside for 10 minutes. Then remove it and let it rest on a wire rack for another 15 to 20 minutes before slicing.
Slice into wedges with a sharp serrated knife and serve warm or at room temperature. The crust will be crisp, the custard creamy, and the roasted sweet potato pieces pop with sweetness. Leftovers keep well in the fridge.
A Few Tips for the Best Quiche
- A metal pie pan gives you a crispier bottom crust than glass or ceramic.
- Blind baking is not optional here. That first bake sets the crust so it stays flaky under the custard, no soggy bottom.
- If your spinach releases a lot of water in the pan, let it drain in a fine-mesh strainer before adding it to the quiche.
- Roast the sweet potato until you see a few dark caramelized spots. That is where the deep, sweet flavor lives.
Keeping Quiche Fresh
- Refrigerate: Store leftover slices in an airtight container for up to 4 days.
- Reheating: Warm slices in a 350°F oven for 10 to 12 minutes to re-crisp the crust, or microwave for a minute if you are in a hurry.
What to Serve with Sweet Potato Quiche
A bright lemony arugula salad with a sharp vinaigrette cuts through the richness of the custard. Roasted asparagus with a squeeze of lemon works on the side, or just a spoonful of herby green sauce like chimichurri spooned over each slice.
Frequently Asked Questions
Can I use a store-bought crust?
Yes, a 9-inch deep-dish frozen pie crust or a refrigerated roll-out crust will work. Blind bake it according to the package directions before adding the fillings.
Can I make this without a crust?
Absolutely. Grease the pie plate well and assemble the fillings directly in the pan. The quiche will puff up like a frittata and is delicious, just a little softer around the edges.
Can I freeze the baked quiche?
Yes. Cool it completely, wrap whole or in slices in a double layer of plastic wrap and foil, and freeze for up to 1 month. Reheat from frozen in a 350°F oven until heated through, about 20 minutes for a slice.
Why did my filling crack on top?
Cracking usually means the quiche baked a few minutes too long, or it cooled too quickly in a draft. Watch for that slight jiggle in the center, and let it cool gradually in the turned-off oven.
Can I prep the components ahead?
You can roast the sweet potatoes and wilt the spinach up to 2 days ahead. Keep them in separate containers in the fridge, then assemble and bake the quiche when you are ready.
Sweet Potato Quiche Recipe
Ingredients
Method
- In a food processor, pulse flour and salt. Add butter and pulse to coarse sand. Drizzle in 4 tablespoons ice water, pulsing until dough just holds together. Press into a disk, wrap, and chill at least 30 minutes.
- Preheat oven to 400°F. Roll dough to a 12-inch circle and fit into a 9-inch pie plate. Trim, crimp, and prick bottom. Line with parchment and fill with pie weights. Bake 15 minutes. Remove weights and bake 5 to 7 minutes longer until lightly golden.
- On a baking sheet, toss sweet potato cubes with 1 tablespoon oil, salt, and pepper. Roast at 400°F for 20 to 25 minutes, stirring once, until tender and caramelized.
- In a skillet over medium heat, warm a drizzle of oil. Add garlic and cook 30 seconds. Add spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt. Press out excess moisture.
- Lower oven to 375°F. Whisk eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Scatter spinach, sweet potatoes, and feta in the crust. Pour custard over and top with Parmesan.
- Bake at 375°F for 35 to 40 minutes, until edges are set and center jiggles slightly. Turn oven off, crack door, and cool 10 minutes. Rest on a rack 15 to 20 minutes, then slice and serve.
Notes
